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Which makes better bubbles, skim milk or whole?
Tom Zinnen, UW Biotechnology Center
and UW-Extension, 608/265-2420,
zinnen@biotech.wisc.edu |
It's good
to have an
opinion |
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But, It's better to have a plan . . .
a plan to test
different possible explanations. |
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| Before trying to answer, ask a second question: |
| What are some different ways of finding out which makes better bubbles? |
You could . . .
- ask an adult
- take a vote
- use your memory
- look it up in a book, or . . .
- test it out.
Testing it out is an obvious choice, since the subject is science. |
What makes this test a fair comparison?
It's fair because there is only one known difference between the two
milks: |
whole milk has 3.25% fat, |
and skim has almost none. |
| How many cups and straws do you need for the
experiment? |
Two cups and two straws, one for skim and the other for whole, will get
you started. But will it be enough to answer all of the questions you generate? |
| How much milk do you need in each cup? |
Full? 3/4 full? |
1/2 full? 1/4
full? |
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Is the actual amount important? Or is it more important that both cups have
the same amount of milk? |
| Do you blow simultaneously or sequentially
- at the same time or one after the other? |
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Either way-there-is no right answer. But, what are the advantages and disadvantages
of each way? The materials you are using are relatively inexpensive. One
advantage here is that you can try it both ways-it's not an either/or proposition.
And you can try it repeatedly (the joys of practice). |
| Go to page two of better bubbles. |
