Who Needs LSD When You Have Milk?

Your Thoughts?

About Daniel Fincke

Dr. Daniel Fincke  has his PhD in philosophy from Fordham University and spent 11 years teaching in college classrooms. He wrote his dissertation on Ethics and the philosophy of Friedrich Nietzsche. On Camels With Hammers, the careful philosophy blog he writes for a popular audience, Dan argues for atheism and develops a humanistic ethical theory he calls “Empowerment Ethics”. Dan also teaches affordable, non-matriculated, video-conferencing philosophy classes on ethics, Nietzsche, historical philosophy, and philosophy for atheists that anyone around the world can sign up for. (You can learn more about Dan’s online classes here.) Dan is an APPA  (American Philosophical Practitioners Association) certified philosophical counselor who offers philosophical advice services to help people work through the philosophical aspects of their practical problems or to work out their views on philosophical issues. (You can read examples of Dan’s advice here.) Through his blogging, his online teaching, and his philosophical advice services each, Dan specializes in helping people who have recently left a religious tradition work out their constructive answers to questions of ethics, metaphysics, the meaning of life, etc. as part of their process of radical worldview change.

  • August Pamplona

    Actually, it’s strictly a surface phenomenon and if you had no fat involved you would still see the same thing happen.

    • Robert B.

      Oh, yeah? Try it with water instead of milk. G’won, I’ll wait.

  • Drivebyposter

    I was hoping for a video on how to get stoned off of milk

  • August Pamplona

    Oh, yeah? Try it with water instead of milk. G’won, I’ll wait.

    You are actually correct and I was lazy. If you tried it with straight water it will either not work or work poorly. But this is not because it is not a surface effect or because the fat is directly involved.

    What the milk components here do is impede diffusion of the coloring long enough to keep it at the surface. You may be able to achieve a similar effect in water by increasing its density (by adding a salt) enough to cause temporary layering of the coloring at the surface.

    Or I may actually be full of shit about what would happen because I’m kind of guessing. Though I have milk (skim –but even that may work) I unfortunately don’t have any food coloring to actually find out for sure.

    • Robert B.

      Skim milk works pretty well, but the colors eventually diffuse and you end up with a boring muddy color. With water you get the mud right away.

      It’s actually a pretty complicated effect. The milk’s high density keeps the color on top, so as to be affected by the detergent. The detergent, as you say, acts on the surface tension, and the breaking surface tension causes the movement. The fat, I think (our teacher was a tease and didn’t explain everything) prevents the coloring from diffusing as much, so you get more coherent color patterns.

      So I think a high-density salt solution would act a lot like skim milk, with the initial effect much the same but eventual muddification. But the fact that even skim milk has non-ionic solutes (proteins) might be relevant somehow. And from a pure aesthetic perspective, it might just look better with a white opaque liquid.

  • StevoR

    I’m NOT drinking that! ;-)

    • ‘Tis Himself, OM

      Of course not. The detergent would give the milk a soapy taste.

  • http://www.facebook.com/profile.php?id=1468204658 samsalerno

    Hey that’s pretty cool. I think I’ll show my grandkids

  • Jeff T

    My corn flakes will never be the same!

  • julian

    That milk is now 20% cooler.

    (sorry, I had to.)

  • satan augustine

    That was cool! Of course it look even cooler on LSD!

  • blindrobin

    Trippy… let’s hear it for surfactants and lipids yipppeeee


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