While making tea last night I forgot all about it and left the kitchen. When I did remember about it, I ran back and I was surprised to see that it was still in the vessel (though it formed a peculiar foam-like mass on the top).
This pushed me to do the same with water and milk (as these were constituents this tea).
I was not so lucky in case of milk, When I boiled the milk it rose too much and overflowed.
Boiling water alone didn't help either. The level of water in the vessel rose a little but it was far from overflowing (I provided the highest temperature as I could provide to vessel).
So I observed three different phenomena for three different liquids:
Tea (having water and milk in proportion of 3 and 1) rose till the height of container.
Water doesn't even remotely show anything that would indicate it was responsible for this peculiar behaviour of tea.
I can't seem to figure out why this happens. Would anyone know why?Thanks for any help
After listning to people saying that they need more experimental data I decided to go further.
I boiled the milk along with water in a proportion of 1 by 1 (without tea leaves and sugar to it) and did the same with different proportions of milk and water.
After doing so I got that As I increased the amount of water (in combo of milk and water) the level of solution started decreasing and ultimately at the ratio of 1 and 5 (for milk and water) the solution didn't overflow.
The results were as expected but I thought these can be helpful for you guys in answering the question.