Question #9a627
1 Answer
Please refer to explanation .
Explanation:
To my understandin of question , i think you are asking , why milk expands on boiling at an instant but not water ?
Right?
firstly . milk is an emulsion containing water, fat, proteins, lactose (milk sugar) and minerals (salts). Milk also contains trace amounts of other substances such as pigments, enzymes, vitamins, phospholipids (substances with fatlike properties), and gases.
Iff you have seen milk boiling then when it expands malai can be seen over it . Now , i believe most are unaware about malai , https://en.m.wikipedia.org/wiki/Malai follow this link
This malai on heating separates. Also other fatty acids separate and form a layer . Milk due to its composition .
Basically , what happens is that , water present in milk boils and vapours are formed , but since cream prevents vapours from escaping it expands and bowels . but it doesn't happen in case of water because vapours can easily escape.
