Milk is mostly water but it also contains vitamins, minerals, proteins, and tiny droplets of fat suspended in solution. Fats and proteins are sensitive to changes in the surrounding solution (the milk). When you add soap, the weak chemical bonds that hold the proteins in solution are altered. It’s a free for all!

When liquid dish soap is added to milk with drops of food coloring on the surface, the soap reduces the surface tension of the milk and reacts with the fat. This interaction causes the fat particles in the milk to move and create swirls of color.

When you first put the detergent on the milk, the negative end of the detergent molecules line up with the positive end of the water molecules. This causes the detergent molecules to zoom out in every direction over the surface of the milk and push the food coloring out toward the edge of the plate.

Soap is a surfactant. A surfactant is a substance that has the ability to reduce the surface tension of a liquid. Therefore, when a drop of liquid dish soap is added to milk, the surface tension of the milk is reduced. As this occurs, the fat and protein particles in the milk can move more freely and easily.

The reason why this only works once is because once the surface of the water is full of soap, we can no longer create a difference in surface tension. Adding more soap would no longer lower the surface tension any more as there is no longer free water – air surfaces.

We say yes, it’s safe. Food colors have no raw ingredients that may expire. Because it is a “food item” it is required to have an expiration date. The only time I would stop using a food color past the expiration date is if the color begins to change or the consistency changes.

A change in color is also another characteristic of a chemical reaction taking place. For example, if one were to observe the rusting of metal over time, one would realized that the metal has changed color and turned orange. This change in color is evidence of a chemical reaction.

Rotting, burning, cooking, and rusting are all further types of chemical changes because they produce substances that are entirely new chemical compounds. For example, burned wood becomes ash, carbon dioxide, and water.

well,It is a chemical change because once an apple rots, it cannot go back to its original form as a new, clean, and fresh apple. Because an enzymatic reaction causes molecules to change when rotting, rotting is a chemical reaction.

Physical change is defined as change in shape,color,state and smell etc of particular substance. Now during the breaking of bone the shape of the bone changes. Thus, breaking of bone is physical change not chemical.

Burning a sugar cube is a chemical change. Fire activates a chemical reaction between sugar and oxygen. The oxygen in the air reacts with the sugar and the chemical bonds are broken.