Oil and water do not mix. The combination of oil and water is impossible. They are...
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Oil and water do not mix. The combination of oil and water is impossible. They are called immiscible - meaning the two liquids cannot be mixed together to form a solution. Salad dressing, butter, ice cream, and milk are all oil-water mixtures that, under normal conditions, do not separate. So, how should we explain this? These foods are all emulsions, An emulsion is a colloid (a mixture of very small particles that are dispersed in another substance but do not settle out of that substance) in which liquids that do not normally mix are mixed together. Emulsifying is done by slowly adding one ingredient to another while mixing at the same time. This disperses and suspends tiny droplets of one liquid (known as the dispersed phase) through another (known as the continuous phase). To prevent the mixture from separating, an ingredient, known as an emulsifier, which is attracted to both oil and water, is added, thus allowing the two to mix. Objectives: Students will be able to: • To prepare an emulsion of oil in water To learn about emulsions and the functions of an emulsifier Materials: • 2pcs mixing bowl 2pc medium size transparent glass/jar with lid (label with A and B) 1pc wire whisks (use fork if not available) Measuring cups and measuring spoons 2 egg yolks % cup + 1 tablespoon vinegar/lemon juice (4 for mixture A & 1 tablespoon for mixture B) 1 cup + % cup vegetable oil (4 cup oil for mixture A & 1 cup for mixture B; any available oil will do) • data sheets Procedures: A. No emulsifier. 1, Pour the 4 cup of vinegar into your jar. 2. Pour the % cup of oil into the jar A and put on the lid. 26 3. Beat the mixture very hard for 3 - 4 minutes, and then let it sit 5 minutes. 4. Note your observations. B. With emulsifier 1. Separate eggs to get the egg yolks, place in the mixing bowl. 2. Beat the yolks until they are liquid. 3. Start mixing using the wire whisk, adding oil one teaspoon at a time. Whisk for a good 15 seconds before each addition. 4. Once the desired consistency has been reached, stir in vinegar. This an important step, because the acidity will help the mayonnaise keep for longer by preventing bacteria from growing too much in the raw egg. 5. Note your observations. NOTE: v If transparent glass jar is unavailable, you can use 2 mixing bowls. Whisk the mixture vigorously for a good 15 seconds before each addition. Add 1 teaspoon oil and 1 teaspoon vinegar at a time. The emulsion will not form unless the oil is added VERY slowly. You will know you have formed an emulsion when the mixture turns white and thick. v This activity was adapted from: Peacock, J and Rowley, A. I Second That Emulsion. The Science Behind Our Food: A hands-on resource for science teachers. The University of Georgia College of Agricultural & Environmental Sciences. http://www.uga.edu/discover/abo v The mayonnaise prepared in this activity is made with raw eggs and should not be consumed. Raw eggs may contain Salmonella, a bacterium which can cause foodborne illness. Make sure to dispose it properly. DATA TABLE FORMAT Table 1. No emulsifier. OBSERVATIONS Appearance of mixture (after 3-4 minutes) Texture of the mixture Aroma of the mixture Table 2. With emulsifier OBSERVATIONS Appearance of mixture (after 3-4 minutes) Texture of the mixture Aroma of the mixture QUESTIONS: 1. Which of the substances produces a 'thicker' emulsion? 2. Which of the substances used exerts an emulsifying influence? 29 3. Describe what happened to the mixture in jar A. What do you believe is the cause of its outcome? How about in jar B? 4. Why is oil added slowly when making mayonnaise? CONCLUSIONS: (Discuss what you have learned from this home activity for a min of 150 words; max of 300 words). Oil and water do not mix. The combination of oil and water is impossible. They are called immiscible - meaning the two liquids cannot be mixed together to form a solution. Salad dressing, butter, ice cream, and milk are all oil-water mixtures that, under normal conditions, do not separate. So, how should we explain this? These foods are all emulsions, An emulsion is a colloid (a mixture of very small particles that are dispersed in another substance but do not settle out of that substance) in which liquids that do not normally mix are mixed together. Emulsifying is done by slowly adding one ingredient to another while mixing at the same time. This disperses and suspends tiny droplets of one liquid (known as the dispersed phase) through another (known as the continuous phase). To prevent the mixture from separating, an ingredient, known as an emulsifier, which is attracted to both oil and water, is added, thus allowing the two to mix. Objectives: Students will be able to: • To prepare an emulsion of oil in water To learn about emulsions and the functions of an emulsifier Materials: • 2pcs mixing bowl 2pc medium size transparent glass/jar with lid (label with A and B) 1pc wire whisks (use fork if not available) Measuring cups and measuring spoons 2 egg yolks % cup + 1 tablespoon vinegar/lemon juice (4 for mixture A & 1 tablespoon for mixture B) 1 cup + % cup vegetable oil (4 cup oil for mixture A & 1 cup for mixture B; any available oil will do) • data sheets Procedures: A. No emulsifier. 1, Pour the 4 cup of vinegar into your jar. 2. Pour the % cup of oil into the jar A and put on the lid. 26 3. Beat the mixture very hard for 3 - 4 minutes, and then let it sit 5 minutes. 4. Note your observations. B. With emulsifier 1. Separate eggs to get the egg yolks, place in the mixing bowl. 2. Beat the yolks until they are liquid. 3. Start mixing using the wire whisk, adding oil one teaspoon at a time. Whisk for a good 15 seconds before each addition. 4. Once the desired consistency has been reached, stir in vinegar. This an important step, because the acidity will help the mayonnaise keep for longer by preventing bacteria from growing too much in the raw egg. 5. Note your observations. NOTE: v If transparent glass jar is unavailable, you can use 2 mixing bowls. Whisk the mixture vigorously for a good 15 seconds before each addition. Add 1 teaspoon oil and 1 teaspoon vinegar at a time. The emulsion will not form unless the oil is added VERY slowly. You will know you have formed an emulsion when the mixture turns white and thick. v This activity was adapted from: Peacock, J and Rowley, A. I Second That Emulsion. The Science Behind Our Food: A hands-on resource for science teachers. The University of Georgia College of Agricultural & Environmental Sciences. http://www.uga.edu/discover/abo v The mayonnaise prepared in this activity is made with raw eggs and should not be consumed. Raw eggs may contain Salmonella, a bacterium which can cause foodborne illness. Make sure to dispose it properly. DATA TABLE FORMAT Table 1. No emulsifier. OBSERVATIONS Appearance of mixture (after 3-4 minutes) Texture of the mixture Aroma of the mixture Table 2. With emulsifier OBSERVATIONS Appearance of mixture (after 3-4 minutes) Texture of the mixture Aroma of the mixture QUESTIONS: 1. Which of the substances produces a 'thicker' emulsion? 2. Which of the substances used exerts an emulsifying influence? 29 3. Describe what happened to the mixture in jar A. What do you believe is the cause of its outcome? How about in jar B? 4. Why is oil added slowly when making mayonnaise? CONCLUSIONS: (Discuss what you have learned from this home activity for a min of 150 words; max of 300 words).
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1 Most oilinwater emulsions use acrylatebased polymers as thickeners that are very sensitive to electrolytes Acrylatebased polymers are swellable polymers that thicken through binding water by charge ... View the full answer
Related Book For
Engineering Mechanics Dynamics
ISBN: 9781118885840
8th Edition
Authors: James L. Meriam, L. G. Kraige, J. N. Bolton
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