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*From*: chuck britton <cvbritton@mac.com>*Date*: Wed, 20 Oct 2010 13:56:58 -0400

Those who have twenty years or more on this list will remember this question - but I think it's worth reprising for some of the newer folks.

Many years ago fresh milk was delivered in glass bottles with the neck of the bottle filled with the cream.

(ASIDE: Quickly now - which is denser - the cream or the milk.

Surprisingly many folks will choose the cream -

because it is 'thicker, more viscose' perhaps.)

The pressure exerted on the bottom of the bottle can be calculated by finding the weight a column of milk/cream and dividing by the area of the column.

Now - shake/mix the cream/milk until it is uniform (homogenized). We'll assume that the volume of the mixture doesn't change appreciably.

How has the pressure exerted on the bottom of the bottle changed.

We're NOT concerned here with picky things like increased KE/temp etc.

You must justify your answer of course.

Is this at all related to the Buoyancy discussion?

Why or why not.

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