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Why milk in a saucepan overflows when heated?
Milk consists of water, protein, and fat. Water is the major constituent. The fats and proteins are in suspended form. When milk is heated the protein and fat rise to the top and form a layer of cream. The water get vaporized and trapped beneath the cream layer. As the temperature increases, the vapor expands and exerts pressure on the cream layer. Thus the milk in a saucepan overflows.
Updated on: 30-Mar-2023
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