I chose this object beacause I was curious how it would react to other mixtures.
- creamy white
- homogeneous mixture
- in each experiment I used 60 mL
- low viscosity
- odor is not strong but smells like milk
|30 ML x 2 = 60 ML|
Chemical Properties (Experiments):
- Mix in blender on speed 4 (medium speed) for 10 minutes
- thickens into clumps, squishy, slimy
- Chemical changes occurred when the composition changed to a solid and once the cream was mixed for a few minutes the mixture became a little warmer (exothermic reaction)
- I performed this experiment because I hoped the cream would turn into a solid and maybe heat up, but it only became a little warmer (a little cooler than room temperature)
- I added vinegar to create a chemical change because I hoped it would change colors, since vinegar is an acid, but it did not.
- A small chemical change occurred when the mixture thickened because the composition changed
left is before vinegar and right is with vinegar
3. Add 30 ML of lysol cleaner and stir.
|after lysol was added|
- became a very thin liquid (lower viscosity than original)
- became whiter with soap bubbles
- I used Lysol because it is 3-4 % potassium hydroxide(http://en.wikipedia.org/wiki/Lysol) which is very exothermic in water (http://en.wikipedia.org/wiki/Potassium_hydroxide).
- I hoped the chemical changes that would occur would be the transfer of heat (exothermic reaction) and a change in color because Lysol contains acid.
- A chemical change did occur because the cream's composition changed into a thin bubbly mixture and the color changed to white rather than creamy white.
- I added water because I hoped a new, more liquid like composition would be created and the color would change.
- The chemical changes which occurred were the variation of a more white color and the mixture changing composition to a more liquid state.
- It is possible the mixture could have reacted differently to distilled water because the sink water has chemicals in it
- thickended immediately
- salt absorbed cream and created clumps on the bottom
- tastes salty
- I picked salt because I hoped it would absorb in the heavy whipping cream and create a new composition.
- The chemical properties were salty taste and the result of a new composition.
- It is possible the mixture could have reacted differently if I used sodium instead of table salt because table salt has other elements mixed in it.
I learned how butter is formed. By whipping and adding table salt the cream becomes the solid state of butter.