In this experiment, a mixture of blue food colouring and vinegar was added to tonic water (left structured, right control). Note the slightly lighter shade of blue in the structured tonic water sample (left). This is because the structured tonic water allowed the vinegar and blue colouring to mix slightly more. It would appear that the density difference between the structured tonic water (left) and the added mixture was slightly less than that of the control sample (right). If more vinegar was added to the structured sample (left), the colour would be identical and one would also expect the protein folding to be more robust when milk was added to both samples. It can be seen clearly in the photos that the opposite is true. The control sample experienced more robust protein folding as evidenced by more curdled milk rising to the top of the vessel.