Before the final product of butter is created, there are three stages that will occur while shaking. First the whipping cream starts as a liquid, which is the state that the fat globules are floating around. As the shaking begins, the fat globules smash into each other which causes them to break open. This is when a sloshing sound will be heard in the container. As the shaking continues, the sloshing noise will begin to fade and the container becomes a little heavier. At this point the fat particles that were in the globule now flow out and separate from the water to form their own clump. Finally, after the milk and fat particles stick together, the sloshing will turn into thud sounds as the butter that has formed hits the container. After enough interruption, the clump gets bigger and bigger to form a solid amount of butter. Nevertheless, as these particles go through this physical change, there are other factors that could affect the portion of butter cream supplied from …show more content…
This is based on the fact that temperature has an effect on the rate of reaction. “The collations theory says that as more collisions in a system occur, there will be more combinations of molecules bouncing into each other” (Rate of Reaction). If the temperature increased, the fat particles have more energy and begin to move faster, causing the fat particles to combine and clump at a faster rate. If the cream was cooled, the fat particles would collide less and move at a slower rate, resulting in a slower reaction time. Consequently, if the cream is too hot, the fat globules soften and collapse, enabling the globules to collide and form the clump that will create butter. Therefore, if the various temperatures of cream are shaken for the same amount of time, the room temperature will yield the greatest amount of fat mass from