Quote:
Originally Posted by Idyllic
Perception is key here, light refraction and density of water. The food coloring "freezing" has nothing to do with it. Less light reaches the middle of the colored water because of the additional FC molecules dispersed throughout the H2O molecules so it appears darker and as though the color has "condensed" here, it's just refraction and density. imo.
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The easy test of this is to to look at it from the top.