Chemistry of Life Part 2

July 1, 2013

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Josh puts on his investigative lab coat and explores the chemistry and properties of milk with scientists at Wisconsin’s Center for Dairy Research. Josh discovers that milk isn’t just a liquid but a complex emulsion that contains a number of parts that scientists use to make a variety of common foods. Through his investigation, Josh reveals the differences between whole, skim, evaporated, and powdered milk, plus how moisture and butterfat content relates to each one.