#20:

yer. I need to get my equipment together. boo.

probably get plastic, clear cups cause it's easier to observe and... to chuck out. and it's cheap. and I won't have to wash the cups later too.
umm... for the milk.........

I'll get them all from the same brand too. probably just homebrand stuff or something, cause it's cheeeeeeeeeeaapppppp, which is how we like it here on The SCIENCE Issue:
yeah, I like pictures alright??
flavoured+skim+regular+someotherinterestingtypeofmilki'veneverheardofortastedtoo

#19:

TEST TIME WOOHOOO (Y)
sarcasm is supposedly the lowest form of wit... PSHT

well, my materials are going to be - 4x100mL of FLAVOURED MILK; 4x100mL of REGULAR FULL CREAM MILK; 4x100mL of SKIM MILK + 12 [PLASTIC] CUPS YEAHHHH

um. soooooo,
1. Pour 100 mL of each milk into all cups
2. Label all of them correctly - Flavoured/Regular/Skim
3. Position one of each type in full sunlight outside
4. Put another set of milks in a brightly lit (sunlight) room
5. Place another three in a dark room, with the door open
6. Put the last set in a room, with the door and blinds closed, but the lights turned on
7. Observe and record [ahem, TAKE PHOTOS LOL] the gradual curdling of the milks

aaaaaaaaaaand,
Regular Milk:On average contains 3.8% milk fat and no less than 3.2% milk fat. It’s pasteurised and homogenised. Also known as full cream or whole milk, it has a rich and creamy texture.
Skim: Has no more than 0.15% milk fat. Milk solids are added to optimise the taste.
Flavoured Milk:Flavours are added to Regular, Reduced Fat, Skim, Modified or Longlife milk. While they may have added calcium they can also have a higher kilojoule level. Some are sweetened with low kilojoule sweeteners.

http://www.dairyaustralia.com.au/Products-and-Recipes/Dairy-Products/Milk/Types-of-Milk.aspx

ANYWAYYYYYYYYY
they mentioned a few other types of milk like... modified or fortified milk, so, if I can find those types, I'll probably test them out too... (Y)

#18:

since my nose became a smaller, messier, gooier version of the Niagara Falls, my days have been wonderfully productive... but seriously. excel hates me or something T___T

anyway. CLIMATE GRAPH:

#17:

WELL.
I'll put three samples of each milk (so, in total, 300ml of every damn milk) in 1: the steps in the backyard; 2: in the living room, on top of coffee table... and the blinds will be open; 3. in the piano room where no-one goes anymore... I'll leave the door open but the blinds shut.

eesh, I dunno when I should start.
but anyway. controlled variables will be:
amount of milk...
uncontrolled (?) variables will be:
length of time needed/temperature/amount of sunlight.

i don't even think that's correct PFFFFFFFT.
FML...

This is me... in a few weeks (no seriously):

#16:

ALRIGHT, IMMA CHANGE MY EXPERIMENT (Y)
GUNNA TEST WHICH KIND OF ENVIRONMENT CAUSES DIFFERENT TYPES OF MILK TO CURDLE THE FASTEST BWAHAHAHHA
i rather dislike milk :)



anyway, so, what I'm thinking of doing is which type of cow milk curdles the fastest and in what type of environment they curdle the quickest ;)

so, I'll test... flavoured milk (strawberry and coffee LOLL... probably from the same brand too, like a really popular one. DARE?), full cream milk, reduced fat milk and skim milk. maybe about 100ml of each.

I'll do the experiment all on the same day, so the temperature is pretty regular...
I'll start at like, 11am...

now, to find places to put them... without stinking the entire house up >.>

#15:

I'm really thinking of changing my project... because there are so many little freaking things to consider with freezing liquids that even I'm not completely sure about what I'm doing T___T which is really sad, because I've been doing a fair amount of frigging research. FML

I will check with MSZ. LMAO

#14:

OMFGARGHLAJFST23TW#LSGH!@@#tytjhbasejuWAEGSHKBNJ




...excuse me;
what is the simple way of finding the rate of things?

#13:

yeah, fml.

well, anyway.
i got the advice of a couple of people and they think that i should only check on my liquids every, 15 to 20 minutes otherwise "they'll never freeze"

...that makes a lot more sense. ><''''

every 15 minutes it is~