Keeping in mind a total ignorance of both the health benefits of these teas, and the interaction between milk and antioxidants, I believe that it is possible that milk could hinder these benefits.
Tea is usually a hot beverage. Milk, when added to this beverage, would easily dissolve. When a solute (milk) dissolves in a solvent (tea), the chemical properties of the resulting solution can become quite distinct from both of the original substances. It seems possible that the same chemical properties of tea that make it healthy could be altered by the addition of milk.
Iron has magnetic properties, so you would just need to hold a magnet over the mixture and the filings will come right out.
In general terms, exothermic reactions release energy, so the energy goes from the system to the surroundings.
In the crystallization process the solid compound is dissolved in the solvent at elevated temperature and the crystallize product obtained by slow cooling of the solution. Here the solubility of acetanilide at 100°C is 1g per 20mL of water. Thus to dissolve 500mg of acetanilide at high temperature that is 100°C we need 10mL of water.
Now at 25°C after the re-crystallization there will be some amount of dissolve acetanilide. Which can be calculated as- 185mL of water is needed to dissolve 1g or 1000mg of acetanilide at 25°C. Thus in 10mL of water there will be 
gmg of acetanilide.
