Re: Chemical classification of milk

Milk is very definitely heterogeneous.

  1) In its natural state it spontaneously separates into cream and skim milk.
  2) Take a clean, clear glass of water in a dark room and shine a narrow
beam of light through it - nothing to be seen.  Now add a few drops of milk,
mix well, and do it again.  You can see the path of the light beam (Tyndall
effect) because it is scattered by microscopic insoluble droplets that were
in the milk.
  3) If milk were homogeneous, why would it appear milky?
 

Alan "Uncle Al" Schwartz
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