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White Stripper

Milk Clarification Unit
  [vote for,

Device that makes milk clear like water.

Filtration and bleaching process

vfrackis, Apr 09 2012

"looks and tastes like water" http://www.moreinsp...15-transparent-milk
[FlyingToaster, Apr 09 2012]

Goes back a long way. http://www.ncbi.nlm...s/PMC378986/?page=1
[MaxwellBuchanan, Apr 10 2012]


pocmloc, Apr 09 2012

       Look at the process for making powdered milk - just follow the *other* stream.
lurch, Apr 09 2012

       So, making water?
MechE, Apr 09 2012

       No not water   

       White mucus to clear mucus
vfrackis, Apr 09 2012

       Is this not just whey?
MaxwellBuchanan, Apr 09 2012

       I think what you need first is a filtration process that makes ideas clear like water.
ytk, Apr 09 2012

       Bleaching doesn't make white things transparent. (Otherwise, bleached jeans would be a lot more interesting.)   

       The main reason milk appears white is that it's a homogenized mixture of little fat and protein globules and water. If you got all the globules to glom together and pulled out the air and water, you'd basically get yellowish transparent clarified butter. But I don't think you'd want to drink that.   

       So, I don't know from your description how to make milk transparent. "Filteration and bleaching process" doesn't tell me enough.
jutta, Apr 09 2012

       This reminds me of the clear drink (i.e. clear cola) fad of the early nineties.
xaviergisz, Apr 10 2012

       Really not at all what I expected from the title... and not what you're thinking, either.
Alterother, Apr 10 2012

       You could perhaps clarify milk by matching the refractive indices of the fat globules to the aqueous matrix.   

       Assuming that the fat globules have the higher R.I. initially, you'd need to add a solute (maybe sugar) to the aqueous phase, to a fairly high concentration. This could work, but only if all the fat globules are identical (at least as regards refractive indices).   

       [Edit] The refractive index of butterfat is about 1.45, which can be matched by a 65% sucrose solution. So, adding enough sugar to milk should make it go transparent.
MaxwellBuchanan, Apr 10 2012

       The suspended droplets have a huge curvature. There will always be some light that is being reflected due to a low angle of incidence, and therefore there will always be turbidity (cloudiness), regardless of matched refractive indices. All concentrated emulsions are optically opaque.
daseva, Apr 10 2012

       //There will always be some light that is being reflected due to a low angle of incidence//   

       Is that true? If the refractive indices are matched, then Brewster's angle is 180° (or 90°, or possibly 0° - I forget which).   

       In other words, if the refractive indices are matched, there should be no interface as far as the light is concerned, no?
MaxwellBuchanan, Apr 10 2012

       //if the refractive indices are matched//   

       Ok, after a little experimentation I have some results. With one tablespoon of golden syrup in a glass well mixed with a teaspoon of milk you still get an opaque yellowish liquid. Adding milk bit by bit the liquid transforms into a more opaque yellowish liquid and a sugary bedtime drink.
bigsleep, Apr 10 2012

       Kudos, [bigs].
MaxwellBuchanan, Apr 10 2012

       Hmm. Good point, MB. The only thing I can think of is that the emulsion has surfactants at the oil/water interface that render an apparent refractive index other than the one inside the bubble. Of course, you could then just say "find a surfactant with a matching refractive index of both phases". If this were possible then perhaps we would be closer to transparent milk.
daseva, Apr 10 2012

       //surfactants at the oil/water interface// Perhapsibly so.
MaxwellBuchanan, Apr 10 2012

normzone, Apr 10 2012

       The <link> takes you to a paper from 1922 describing a method to make milk transparent. I have no idea why it works, though.
MaxwellBuchanan, Apr 10 2012

       //With one tablespoon of golden syrup in a glass well mixed with a teaspoon of milk you still get an opaque yellowish liquid.//   

       //Yellowish// may be the clue; perhaps the fat droplets disperse and absorb some light because they are not entirely transparent themselves, so the fat's optical properties take over from dispersion due to refractive index. According to my hypothesis, a thin film of milk+syrup should be more transparent than a thin film of milk+water; but perhaps neither is sufficiently transparent to see the difference in bulk.   

       The null hypothesis is that the fat droplets are, indeed, transparent (although they are certainly not colourless), and something else is making the syrupy milk turbid.
spidermother, Apr 10 2012


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