HARVEY’ S MISSION
GET STARTED
AQUiLA MAGAZINE
THE OCEAN
MAKE YOUR OWN SEA FOAM MILKSHAKE!
In the summer issue of AQUILA, we were learning about why the ocean can sometimes be really frothy on the seashore and sometimes even out to sea too. We discovered that a lot of the time these bubbles are caused my microalgae and the weather!
HARVEY’ S MISSION
Today we’ re doing something a little bit silly. We’ re going to make a milkshake …( what’ s that got to do with sea foam, Harvey? Ed) Give me a chance … we’ re making a milkshake in order to replicate how sea foam forms. Aah, ok.
GET STARTED
Step 1:
If you have a thermometer, heat the milk to 45˚C, if not, heat it until it feels just slightly warm( approx. 30 seconds at 800w in a microwave). This helps to break open the globules of fat and it changes the shape of the proteins, so they are more effective surfactants. If you heat it too much, the proteins will change shape too much, and then they are useless for making foam! Seawater doesn’ t need heating because the proteins and fats are already floating free.
Step 2:
Add 100 ml warm milk to the jar and FIRMLY secure the lid.
Step 3:
Set a timer and shake the milk for 30 seconds. The harder you shake it, the more bubbles will form! Use the ruler to measure the foam depth on your Sea Foam Milkshake.
CONTINUED ON PAGE 2
30 mm milk 15 mm foam
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ACTIVITY SKILLS
30 mins- 1 hour
DIFFICULTY
Jam jar or similar transparent leakproof pot
Milk * of your choosing o Cooking thermometer( optional) o Hot chocolate powder( optional) o o o o
YOU WILL NEED:
Ruler Timer
Teaspoon measure Helpful adult for warming milk
* Milk is a complex mix of water, proteins and fat globules. Choose one with a higher fat and protein content to get more foam!
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