Liquid Properties Project

WHOLE MILK (CHEMICAL PROPERTIES)

• Early-lactation milk contains colostrum that carries mothers antibodies to young and reduces risk of diseases.
• Contains dissolved carbohydrates and protein aggregates with minerals
• Lactose gives milk its sweet taste and contributes approximately 40% of whole cow's milk's calories.
• Produced by the mammary glands of mammals.

WHOLE MILK (PHYSICAL PROPERTIES)

• Opaque white color
• Mildly sweet
• Melting point of 82.4-96.8°F (28-36°C)
• Density 1030 kg/m3

BLOOD (CHEMICAL PROPERTIES)

• Contains red blood cells and white blood cells.
• Mostly consists of plasma.
• Consists of platelets.
• Supplier of nutrients glucose, amino acids, and fatty acids.

BLOOD (PHYSICAL PROPERTIES)

• Temperature of 38 degrees celcius or 98 degrees fahrenheit
• p.h of 7.35.
• Mostly composed of water
• 8% of total body weight

HYDROGEN PEROXIDE (CHEMICAL PROPERTIES)

• Decomposes into H2O and O2 easily
• Oxidizer
• Antiseptic, causes death to microorganisms
• Corrosive

HYDROGEN PEROXIDE (PHYSICAL PROPERTIES)

• Very light blue color
• Strong odor
• Melting point of -.43 degrees Celsius
• Boiling point of 150.3 degrees Celsius

HONEY (CHEMICAL PROPERTIES)

• pH of 4
• Derives from plant nectar
• Supersaturation of sugar
• pH level and supersaturation are behind abbility to never spoil.

HONEY (PHYSICAL PROPERTIES)

• Color anywhere from yellow to brown
• Thick
• Very sticky
• Sweet in taste