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While the density of whole milk is 1.029 g/mL, the density of skim milk (fat-free milk) is 1.033 g/mL and the density for heavy cream is 0.994 g/mL. Briefly describe what chemical property of fats would explain why liquids with more fat have a lower density.

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Greg Montoya
Greg MontoyaLv10
2 Dec 2020

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Related questions


Baking soda (sodium bicarbonate, NaHCO3) reacts with acids in foods to form carbonic acid (H2CO3), which in turn decomposes to water and carbon dioxide gas. In a cake batter, the CO2(g) forms bubbles and causes the cake to rise. (a) A rule of thumb in baking is that 1/2 teaspoon of baking soda is neutralized by one cup of sour milk. The acid component in sour milk is lactic acid, CH3CH(OH)COOH. Write the chemical equation for this neutralization reaction. (b) The density of baking soda is 2.16 g/cm3. Calculate the concentration of lactic acid in one cup of sour milk (assuming the rule of thumb applies), in units of mol/L. (One cup = 236.6 mL = 48 teaspoons). (c) If 1/2 teaspoon of baking soda is indeed completely neutralized by the lactic acid in sour milk, calculate the volume of carbon dioxide gas that would be produced at 1 atm pressure, in an oven set to 350 °F.

Heavy cream consists mostly of water and fat globules. Up to 40% of heavy cream will be fat. Four ounces of vegetable oil mixed with 6 ounces of water would be similar, at least, in terms of the fat content. For the following questions, what chemical entity is responsible for the observed effect? What exactly does that material do that causes the result?

a) Why is it, then, that heavy cream can be turned into whipped cream by mechanical action, but the mixture of oil in water would never stiffen like that?

b) Why doesn’t the heavy cream separate like the mixture of oil and water eventually would?

c) Why does something like lemon juice curdle cream?

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