Why does oil not rise when boiled whereas milk does?
960209
there are basically two reasons for it:\n1.) milk is formed of proteins ,i.e. poly amino chains. on heating these chains break up and coagulates . So milk rises.\n2.) oil becomes vapours before cuming to such stage of rising
1160210
soy milk has more calcium than dairy milk ,also this milk has low calories than dairy milk
664980
It doesnt where I live.  Milk is cheaper than a gallon of gas here.
662627
Aeration of the liquid causes foam, but all liquids do not produce white foam. If you blow bubbles in white milk, and compare them to the bubbles that are produced when air is blown into chocolate milk, there is a tint difference. The foam that is produced on liquids just appears to be white, but there is a slight difference.
993423
Don't know exactly, but because milk is mostly water, milk should have  a coefficient of expansion pretty close to that of water.
320056
http://newton.ex.ac.uk/teaching/CDHW/egg/\n\nRead the section about "Boiling Eggs on a Mountain." The simple answer is that since the boiling temperature of water drops, you have to cook the egg longer (since the temperature is lower).
135664
Oil is not necessarily fat-laden.
146829
When the saucepan is heated from below the milk close to the bottom becomes hotter than the milk nearer the top. When the milk becomes hotter it expands and therefore becomes lighter than the colder milk above it. It thus starts to rise towards the surface. At the top surface it is cooled by the cold air above it. As it cools it contracts, gets heavier than the hot milk and sinks down again.
869600
Yeah, that happens to me too.  You probably have cavaties.  I would go to the dentist if I were you.  Until then, if you put your milk in the bowl and microwave it for about 20 - 25 seconds it will help.  It doesn't make the milk hot or warm, it just isn't so incredibly cold anymore, and it won't hurt to eat.
661731
Contrary to popular belief, milk does not actually reach boiling point faster than water. The reason behind the quick expansion of milk on heating is due to its chemical composition. Proteins have the ability of coating bubbles and stabilizing foams; milk is an emulsion of very small fat droplets coated by casein.\n\nAt and below room temperature, droplets are arranged in a way that protects them from coalescing. On heating, this subtle architecture is destroyed: milk reaches a temperature (below boiling point of water) in which protein molecules are irreversibly changed in their spatial arrangement (denatured). Casein, together with other components, thereby forms a tough film which surrounds the water vapour bubbles of boiling milk, preventing them from breaking. This has the effect that the milk is transformed into a relatively stable foam, which occupies a much larger volume than the original liquid.
842532
Water or milk does the same thing on boiling. It's heated at the bottom by the burner, and rises to the top, creating a circular motion. It is probably more visible with milk. By the way, most of what makes milk a liquid, is water
131636
In pretty much all substances, when you heat something (assuming no phase change), the material becomes less dense due to the fact that its volume expands and mass stays constant.\n\nSo if you were to heat a pot of water for example from the bottom on a convection stove, the hot water at the bottom would become less dense than the cooler water on top.  The hot water would rise and it is rises, the cooler water sinks down to take its place.
168739
Definitely. For several reasons. One, you save energy. The boiling temperature of any liquid remains the same no matter how much heat you put into it. (A pressure cooker's case is different.) The added heat simply turns the liquid into gas (steam). And, second, the more energy you put in there, the more violent the evaporation becomes. You don't want your soup frothing out of the pan or your food to burn. So follow your mother and keep it at low.
144841
When you first boil the soup, the 'stock' from the meat, vegetables, or cereals that you are using will slowly get extracted and blend into the soup.\nThis heating process must be continued, for the stock to get adequately cooked.\n...But, if you continue to boil it, the water in the soup will start evaporating - and turn it into a thick gravy instead !\nSo, to avoid evaporation, the soup is made to simmer, at a much lower heat.
177469
uses more oil quicker. i stuck on the question please explain more
462134
I have never heard of this being taught in schools before, but I am sure if there is some sort of cooking or home economics class, it may be mentioned to the students. I for one was never taught about this. Go to www.google.com and type "fat oil grease" exactly like that with the quotes. I have found a number of resources talking about prevention and products having to do with this. Sorry I can't be of more help.
1073116
It's because oil is less dense than water, so it floats.