Dish soap, when added to milk w/ drops of food coloring, will weaken the chemical bonds of the milk that hold the proteins and fat together. The hydrophobic end of the soap attaches to a fat molecule of milk which makes the fat run, twist, and contort in all directions (the food-coloring shows the movement and makes a neat design in the milk). If I were to do this experiment, what can the dish soap be compared to that can prove the significance of this experiment?