Answer 1: Good question! You may have noticed that when
you boil milk, it overflows, unlike water. The
reason is that milk isn't really a proper "liquid"
by the chemical definition; milk is what's called
a colloidal suspension. That means that there are
plenty of substances in milk that form microscopic
particles that just float around. In particular,
milk contains small particles of fat. Now, when
you heat up milk, some of these particles end up
floating to the top of the milk and form a thin
film. When the milk boils, the steam can't escape
(as it does in water) because it's trapped by the
film, and this is what causes the milk to overflow.
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