2006-07-29 03:28:48 · 14 answers · asked by Anonymous in Science & Mathematics ➔ Other - Science
Milk consists of mostly water and some fats, proteins, lactose and minerals. Milk fat is a mixture of glycerides of fatty acids with a density less than that of the milk serum. The solid fat is dispersed in the serum in the form of small globules. When the milk is heated up, these fat globules rise to the top and at a temperature around their melting point, about 50oC, form a layer of skin on the hot milk.
The steam bubbles that form within the milk get trapped by this skin and accumulate under it. They grow and coalesce and build up a pressure that eventually raises the skin and makes some of the milk spill over, stirring breaks the skin, releases the pressure and prevents spilling over.
2006-07-30 22:59:57 · answer #1 · answered by Deep 4 · 6⤊ 0⤋
Milk bubbles don't burst as fast as water bubbles. You can see this without even boiling the milk. Blow through a straw in a glass of cold milk. More and more milk bubbles are produced until they overflow the glass. Do the same with a glass of water, and it will never overflow since the bubbles pop fast. When you boil the milk, you're just getting a lot of tiny bubbles.
2006-07-29 07:07:33 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Milk contains emulsifying agents. On boiling, air and steam bubbles are generated but are emulsified, ie broken up and held, into the liquid by the emulsifying agents. This increases the volume of the milk until it over flows.
Water has no emulsifying agents to speak of and the bubbles remain large and escape quickly. But even that will lover flow the pan if you boil it fast enough
2006-07-29 03:45:24 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It is because of the viscosity of the liquid and the mixture of water and and the chemical lactations produced in the mammary glands of whatever created the milk. The proteins when forced to react create the final affect of rising.
2006-07-29 07:17:51 · answer #4 · answered by Montana R 2 · 0⤊ 0⤋
Put a lid on a pot of boiling water, and it will rise and boil over
2006-07-29 03:36:32 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Milk contains proteins that cause the bubbles to form and swell. It's the same reason your pasta pot will boil over.
2006-07-29 03:31:15 · answer #6 · answered by cathcoug 3 · 0⤊ 0⤋
Because Milk is not a water, water is not a milk
2006-07-30 22:10:40 · answer #7 · answered by nk30673 1 · 0⤊ 1⤋
the milk contains some amount of oil therfore it has chances of excess heat so it rise on boiling
2006-07-29 15:57:07 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Milk contains fat and other solids not present in water. These fats and solids expand and you get a rise.
2006-07-29 03:33:29 · answer #9 · answered by rico3151 6 · 0⤊ 0⤋
It is quite easy to explain ,Milk conains air in it & water does not hence milk rises ,water does not.
2006-07-29 07:15:52 · answer #10 · answered by sukhwinder b 6 · 0⤊ 1⤋