When I make myself a cup of tea (with teabag + water), it stays too hot to drink for SO LONG. I have to wait for about 10 minutes before I can even bearably drink it.
But when I make myself a hot chocolate (with chocolate powder + milk) it’s drinkable pretty quickly. In fact it goes cold if I don’t drink it quickly enough.
What are the differences in composition of milk vs water which make this the case?
In: Physics
water is one of the materials with the highest specific heat capacity
i think it has to do with the structuere of the molecule, water has its O and two Hs and because oxygen is the atom that demands electrons from other atoms the second strongest (after flour) it kinda pulls the electrons in its direction and since the water molecule is angeled, it creates a little magnet like thing which makes a water molecule stick to its neighbours
milk on the other hand is a bit more complex but mostly fat, which is apolar (not magnetic-like) so it takes way less effort to influence the whole fluid which is maby why it cools down faster
Fat has a much lower heat capacity than water. The heat capacity is how much energy it takes to change the temperature of something. Water’s high heat capacity makes it slow to heat up and cool down.
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