Students study the physical properties of different fluids and investigate the relationship between the viscosities of liquid and how fast they flow through a confined area. Student groups conduct a brief experiment in which they quantify the flow rate to understand how it relates to a fluid's viscosity and ultimately chemical composition. They explore these properties in milk and cream, which are common fluids whose properties (and even taste!) differ based on fat content. They examine control samples and unknown samples, which they must identify based on how fast they flow. To identify the unknowns requires an understanding of the concept of viscosity. For example, heavy cream flows at a slower rate than skim milk. Ultimately, students gain an understanding of the concept of viscosity and its effect on flow rate.