Sunday, September 5, 2010

Physical and Chemical Properties of Heavy Whipping Cream

The object I chose was heavy whipping cream.
I chose this object beacause I was curious how it would react to other mixtures.

Physical Properties:


  • creamy white
  • liquid
  • 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
flows fast


Chemical Properties (Experiments):
  1. Mix in blender on speed 4 (medium speed) for 10 minutes
    before mixed
    after mixed
  • 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)
2. Add 30 ML of vinegar and stir.
  • thickened
  • 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.
4. Add 30 ML of sink water and stir.
  • 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
5. Add 20 ML of salt and stir
  • 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.
Conclusion:
I learned how butter is formed. By whipping and adding table salt the cream becomes the solid state of butter.

5 comments:

  1. I think you picked a really interesting object that you were able to test really well. The steps and observations you made during your experiment included a lot of important information. The chemical properties were easy to understand and the pictures were really helpful. You could have added a little more on your conclusion, but your blog was really interesting and easy to follow. You did a really good job!
    -Michelle

    ReplyDelete
  2. Great job on your project, just a few things I wanted to point out. First of all, I think the designs and explanations of your experiments were excellent. Your though process was clear and the experiments were set up well to provide conclusive results. Although I think you did a great job on each of the experiments, I feel that things like the cream clumping up after being blended are not chemical properties because for something to be a chemical property you have to change the composition of the substance to test it. Though you did cite heat prodiced (which is one clue to a possible chemical change) I think that the heat rendered by the blending can be mainly attributed to friction, not a chemical change. Therefore, I don't think that the composition of the cream changed when it was blended. All in all though, you did a great job laying out your experiments and explaining them well. The last things I want to add is that I feel your post could be improved by a little bit more explanation for the physical properties listed. For example, the fact that you used 60mL in each experiment did not seem like a physical property to me, but I feel that if an explanation was provided as to why you deduced the amount to be a physical property it would have helped clear up confusion. Other than those two small things, I think you blog posting was excellent. Good job

    ReplyDelete
  3. Great job on your blog! The household item you picked was an interesting one to choose to experiment on. I liked the way you wrote the blog. I understood each individual experiment, what your thoughts were on them and what changes happened. However the layout was a little funky, some of the pictures could have been laid out better and more of a break inbetween the experiment observations to help the flow of it all. The fourth experiment you choose you say you wanted a more liquid like composition, this would lead me to the idea that you wanted to change the viscosity of the cream, which is a physical property not a chemical property. The change in color is usually a chemical change,but I do think so in this case. I think by adding the water you diluted the solution making the whiteness spread out. While describing the change in color it would have been clearer to understand what happened if you described it more, saying if the color got lighter or darker or if it changed from a cream color to a stark white or describing the process in which it changed.

    ReplyDelete
  4. Marcy, I think your idea of using whipping cream was genious. When making whipping cream in everyday situations it was always interesting in how it reacted and your experiment shed light on this reaction. However, I'm not sure adding water was really a chemical change. Overall very well done and your pictures really helped explain.

    Katherine Trent

    ReplyDelete