Partway through the experiment, we put a drop of detergent in each dish, breaking up the surface tension of the water and destroying the emulsion of the milk. At this point, the milk actually began mixing much faster than the water, in complex streaks as globules of fat began to coalesce, creating forces that actually mixed the food coloring around. This image is mostly the blue food coloring, but the contrasts showed up much more nicely in black and white.
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