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Colloids03:22

Colloids

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Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
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Microbes in Food Production01:29

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Classifying Matter by Composition03:35

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Matter: Pure Substances and Mixtures
According to its composition, the matter can be classified into two broad categories — pure substances and mixtures. 
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Calorimetry01:19

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When objects at different temperatures are placed in contact with each other but isolated from everything else, they attain thermal equilibrium. A container that prevents heat transfer in or out is called a calorimeter, and the use of a calorimeter to make measurements is called calorimetry. Generally, these measurements involve heat or specific heat capacity. The term "calorimetry problem" is used for any problem where the specified objects are thermally isolated from their...
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Chemistry of the Cell02:58

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The cell is chemically composed of water, organic molecules and inorganic ions.
Water
The polarity of the water molecule and its resulting hydrogen bonding makes water a unique substance with special properties that are intimately tied to the processes of life. Life originally evolved in an aqueous environment, and most of an organism’s cellular chemistry and metabolism occur inside the aqueous contents of the cell’s cytoplasm. Special properties of water are its high heat capacity...
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The Scientific Method03:50

The Scientific Method

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Chemistry is an empirical science. Scientists often pose questions to understand the chemistry in everyday life and seek answers to these questions. To achieve this, scientists follow a definitive series of steps that together make up the Scientific Method. This approach involves making observations, asking questions, building a hypothesis, conducting experiments, analyzing results, and forming a conclusion. 
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Related Experiment Video

Updated: May 2, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
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Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

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Milk demystified by chemistry.

Michael Obladen

    Journal of Perinatal Medicine
    |February 22, 2014
    PubMed
    Summary

    Milk evolved from a revered elixir to a commodity. Scientific advancements in the 19th century led to modified cow's milk for infant feeding, impacting breastfeeding rates.

    Area of Science:

    • Historical nutrition
    • Cultural studies of food

    Background:

    • Ancient cultures viewed milk as a vital fluid, essential for nurturing heroes and gods.
    • Milk was believed to transmit traits and was used to treat or cause infantile diseases.

    Observation:

    • 18th-century chemical analysis revealed differences between human and cow's milk nutrient profiles.
    • 19th-century "scientific" infant feeding involved modifying cow's milk to mimic human milk.

    Findings:

    • Key figures like Rotch, Budin, Rubner, and Czerny introduced methods like "percentage" feeding, sterilization, calorimetry, and clock feeding.
    • These scientific approaches overlooked the emotional and anti-infective aspects of human milk.
    • Breastfeeding declined significantly, reaching a low in 1971.

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    Implications:

    • Milk's demystification improved artificial nutrition safety.
    • This shift facilitated the rise of commercially produced infant formula.
    • The historical trajectory highlights the complex interplay between science, culture, and infant feeding practices.