Comparison of the Rotational Behavior of Coffee Creamer in Two Different Liquid Media

The purpose of this research was to explore dispersion patterns of coffee creamer when exposed to rotating fresh water. The dispersion patterns of the creamer were observed after being both added directly to the rotating water and when having to first traverse a layer of vegetable oil. A rotating platform supporting a beaker was controlled through a power supply. The power supply was adjusted and the dispersion patterns of the creamer were observed at 2, 4, and 6 volts. When added directly, at 2 and 6 volts, the coffee creamer displayed a pattern of swirling around the vertical axis with some dispersion radially towards the bottom of the beaker. At 4 volts bands were formed, which was likely the result of experimenter error. After the vegetable oil was added, the coffee creamer again displayed as swirls after crossing the oil but was not as distinct as when applied directly.