HIGHSCHOOL SCIENCE EXPERIMENT conceived of by attendant.
Two twelve ounce cups of whole milk at room temperature. Bring one of the cups to a boil and allow it to return to room temperature, then bring both cups of milk to a boil, this time timing it. Does it take the same amount of time to bring both cups to a boil? Does it take the same amount of time to freeze both cups? Retry the experiment with skim, soy and almond milk. Retry the experiment again, first freezing one of the cups, and then bringing them both to a boil. Does the milk you’ve frozen first boil faster than the one you haven’t?
Attendant’s feeling or hypothesis is that fluids are in a certain sense “breakable” and that those that have already been boiled or frozen, then allowed to return to room temperature, will freeze and be boiled more quickly than those that haven’t. There is sort of “slack feeling” at any rate, he’s observed, to already boiled or heated milk that’s been allowed to cool.
(An issue with this experiment as it’s conceived of here: that the milk will have already been exposed to heat, i.e., pasteurized.)
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