A skittle will dissolve better in vinegar than in milk because vinegar is an acidic solution, which helps break down the sugar and color dyes in the skittle more effectively than milk.
The mixture of oil and vinegar is heterogeneous because the two substances do not mix evenly and form separate layers. Milk is also a heterogeneous mixture because it contains different components that do not dissolve uniformly in each other. Air is a homogeneous mixture as it is a combination of gases that are uniformly distributed.
Milk freezes faster than vinegar because milk is mostly water, which freezes at a higher temperature compared to vinegar. The water content in milk allows it to freeze more quickly than the acidic vinegar.
It makes casein ,a type of rock or hard like substance
When vinegar is added to milk, a chemical reaction occurs causing the milk to curdle and form lumps. This is due to the acid in vinegar causing the proteins in the milk to denature and clump together, separating into curds (solid) and whey (liquid). To show this, you can pour vinegar into a beaker of milk and observe how the milk starts to curdle and separate into curds and whey.
No, vinegar is more acidic than milk. Vinegar has a pH ranging from 2.4 to 3.4, while milk has a pH of around 6.5 to 6.7. The lower the pH value, the more acidic the substance.
Bleach will dissolve the dye off of a Skittle the fastest among the options provided. This is because bleach is a strong oxidizing agent that breaks down the dye molecules quickly. While vinegar and water may also dissolve the dye, they do so at a much slower rate compared to bleach. Milk and Sprite Zero are less effective, as they contain fats and sugars that do not facilitate dye dissolution.
probably not
Milk doesn't dissolve a Skittle as effectively as water because it contains fats and proteins that can interfere with the dissolution process. Water is a polar solvent, which interacts more readily with the sugar and dye in the Skittle, breaking it down efficiently. The presence of non-polar components in milk reduces the solubility of the Skittle's ingredients compared to water. Additionally, the viscosity of milk may also slow down the dissolution process.
yes
Vinegar
The term "skittle of milk" refers to a small container or bottle used to hold milk, often associated with serving sizes in a café or restaurant setting. The word "skittle" can imply a playful or diminutive aspect, suggesting a small quantity. While not widely used, it evokes a quaint or nostalgic image of simpler times in milk delivery or service.
Flour does not dissolve in milk, but it does mix with milk.
Vinegar makes milk curdle and the nature of vinegar is to not mix.
The mixture of oil and vinegar is heterogeneous because the two substances do not mix evenly and form separate layers. Milk is also a heterogeneous mixture because it contains different components that do not dissolve uniformly in each other. Air is a homogeneous mixture as it is a combination of gases that are uniformly distributed.
when the PH of the milk goes to the vinegar it lowers it concentration
Milk freezes faster than vinegar because milk is mostly water, which freezes at a higher temperature compared to vinegar. The water content in milk allows it to freeze more quickly than the acidic vinegar.
yes you can make plastic out of milk and vinegar