Quote:
Originally Posted by drewprops
Urgh.
This is what I was talking about last night...
..... I'm sure that Billybobsky could explain the chemistry of what transpired. All I know is that I ate/drank most of that crap. Bleccch.
...
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holy hell, mate.
Stiff? So not like a normal coke float at all, in that the foam with coke floats is still liquidy. I don't think any actual reaction occurred, but it is possible that the milk fats and other solids came out of solution when the acidic and significantly less alcoholic coke was added. The evanescence (bubbling) caused the resulting suspension to froth over. As to why it is stiff, the alcohol in the rum may have slowed the precipitation of the fats etc thus leading to a more gradual phase change and larger aggregates when the coke was added, but this is all a guess.