How do liquids stay homogeneous and not have settling issues, such as Coke or milk?
In: 150
I left a glass of milk out. Poured it to drink before going on a 3 week vacation. When I returned home, I discovered I forgot to drink it, and it had separated into a thick white lower layer and clear liquid top layer. So maybe unknowingly shaking it every time you open a refrigerator door keeps its molecules bouncing around?
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