2006-09-06 23:19:04 · 13 answers · asked by mohit_blademaster 1 in Science & Mathematics ➔ Other - Science
MILK AND WATER HAVING DIFFERENT PROPERTIES. MILK NEVER CONVERT INTO STEAM BUT WATER.
2006-09-06 23:32:34 · answer #1 · answered by RAMAN IOBIAN 7 · 1⤊ 0⤋
Good question.
The answer of KC is absolutely correct.
Milk contains about 5-7% emulsified fat which on heating forms a layer on top and it prevents water vapours to escape hence the steam pressure is formed underneath. This steam pressure pushes up the layer of fat and baubles of milk, hence milk overflows.
While, in case of water, steam is easily able to escape on boiling, hence there is no overflowing.
I hope you will be satisfied.
Keep questioning.
Wish you all the best.
2006-09-07 00:31:23 · answer #2 · answered by Dr. Homo sapiens 2 · 0⤊ 0⤋
A layer of fat is formed on top when milk is boiled, hence the steam formed underneath is unable to escape. The steam pushes up the layer of fat, hence milk overflows. Since steam is easily able to escape when water is boiled, there is no overflowing.
2006-09-06 23:56:42 · answer #3 · answered by KC 1 · 0⤊ 0⤋
Density of water
and density of milk are
different.
Milk cotains lacotse,
whereas water has nil.
When water boils, it evaporates
totally.
When milk boils, the watery portion
evaporates, but the lacotse,
fat, and other components remain to
form bubbles, and when the heat is
very high, it overflows.
2006-09-06 23:59:00 · answer #4 · answered by pianist 5 · 0⤊ 0⤋
when water boils the water vapours r given up but when milk is heated a layer of fats i.e cream starts forming at the top which gradually becomes thicker , which as a result do not allow vapour to escape in air , the vapours get satureted inside the creamy layer & forces it to move on upper portion. it is somewhat similiar 2 the piston which move up & down due to pressure of water vapour.
2006-09-07 01:14:34 · answer #5 · answered by neha 2 · 0⤊ 0⤋
because the boiling point of milk is 63 C and of water is 100 C. Isn't it?
2006-09-07 19:09:42 · answer #6 · answered by § mǎddy § 2 · 0⤊ 0⤋
B,cos water molecules when gets heated at boiling point generates vapour pressure at bottom of utnsile forming bubbles at bottom. Vapour pressuere pushes them up & thus gets escaped from surface (free from any obstacle). But in case of milk, by my observation, thick creamy layer is formed at surface when milk is heated. This prevents the vapour pressure (that gets developed at bottom of the milk container) from escaping in atmosphare. This vapour pushes the creamy layer up. This is how milk gets spilled over & not water.
2006-09-08 17:26:16 · answer #7 · answered by uday hatnolkar 1 · 0⤊ 0⤋
because of the different properties of milk that make it create a foamy froth on top when boiled. Water does the same thing when you add noodles to it.
2006-09-06 23:24:52 · answer #8 · answered by Anonymous · 0⤊ 0⤋
because of the differance in the consistency of both the liquids...even though both r liquids on drinkin you will realise tht both r off different consistency...as milk is more thicker there is less space between the atoms therefore on boiling it spills over...
2006-09-06 23:33:56 · answer #9 · answered by Amna Z 3 · 0⤊ 0⤋
Coz water starts to steam away in2 the atmosphere!
Mohit? Wheres yr thinkin cap?
2006-09-06 23:25:02 · answer #10 · answered by novembr 5 · 0⤊ 0⤋