Hypothesis:
If you blend 10 mL of canola oil, 90 mL of water, .25 g of xanthan gum, .2 g of whey concentrate, and yellow food coloring for 20 seconds then it will create an emulsion that will last longer than 15 minutes.
Background Info:
An emulsion is the combination of two or more unlike substances that are not usually mixed together. For example, oil and water. When an emulsion is shook the ingredients will combine and in a short amount of time, separate. The amount of time it takes for the emulsion to separate differs depending on the ingredients, how they were mixed and the temperature of the emulsion.
Emulsions work by creating surface tension. When two molecules do not freely mix they sort themselves so that they will interact as little as possible. There are two phases to any emulsification. The continuous and dispersed phase. The continuous can be thought of as the “container” and it is what the other liquid will be “dispersed” into. Adding more continuous phase will thin an emulsion and adding more of the dispersed phase will thicken it. How you combine these unlike liquids is called shearing power. This is what is known as shaking, blending, stirring, etc. Shearing power is necessary to fully combine the liquids. The more shearing power used will shorten the dispersed phase causing a more stable emulsion (Burton).
An emulsifier is also used to create a stable emulsion. It works by keeping the oil molecules from coming together and separating from the water. Without an emulsifier the oil droplets will come together and separate from the water. Then the oil will form a layer that will float to the top of the surface of the water. When an emulsifier is used it will coat the oil droplets and allow them to stay mixed i...
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...gum and the best temperature for the water is cold. When combing these things an emulsion will be made that does not separate past 3 mL in 15 minutes. Refer to lab three, trial 2. When an emulsifier is added to an emulsion it will make the emulsion more stable. Using xanthan gum proved to be the best emulsifying agent when paired with whey concentrate. The more shearing power used in an emulsion the more stable it will become, which is why blending was the best way to combine the ingredients to make the longest lasting emulsion.
Works Cited:
Burton, Jacob, ed. "What Is An Emulsion? A Cook's Guide.." Stella Culinary. Stella Culinary, 23 Jan 2013. Web. 5 Jan 2014. .
"Emulsifiers." Food Additives. FAIA, n.d. Web. 5 Jan 2014.
and a little bit more water at the end. In bottle 4 we put a little ester in with more
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
The materials my group used were three identical plastic cups, four gummy bears of the same color, one plastic spoon, one roll wax paper, one sharpie marker, one roll plastic wrap, one graduated cylinder, 25 mL super saturated salt solution, 25 mL distilled water, 25 mL 80% sugar solution, and one 12 inch ruler. The procedure my group made follows these steps.
The aim of bathing is to both grease and cleanse the skin. An excellent emollient bath may be prepared by dissolving two spoonful (dessert spoonful for child, table spoonful for adult) of emulsifying ointment in very hot water, whisking it up and adding it to the bath water.
This mixture was very good at separating the mixtures because its dielectric constant is 3.832. This relatively high value for the dielectric constant gives a strong effect towards moving the compounds up the TLC plate. The way that I visualized the spots on the TLC plate is first I placed the plate under a UV light. This showed most but not all the spots. The next way was to dip the TLC plate into bromocresol green. The best mixture was mixture 5 at separating the compounds due to the greatest dielectric constant. The worst mixture being the first mixture this is due to the very low dielectric constant. The general values between the ibuprofen and the aspirin are almost the same most of the time while the naproxen is very low in
To find out what the Mystery Mixture was the group of 8th graders had to use physical and chemical properties. First, the group decided to use physical properties. Physical properties are texture, smell, color, appearance, shape, and size. Citric acid & Baking soda was powdery with varying sized chunks, had a soft light white color, and had a very faint tangy smell. The Mystery
Normally, emulsified water is generally present in crude oil as a result of the mixing occurring during production operations and referred to as oil field emulsion. This emulsion can be encountered at numerous stages include during drilling, producing, transporting and processing of crude oil. However, the formation of emulsion creates problems in oil field industry. They might increase the cost of production and also transportation; accumulate in the refinery tank age, pipeline corrosion, equipment failure, plugged pipeline. For economic and operational reasons, it is necessary to remove water completely from the crude oil emulsion before refining and transporting those. In order to separate the water content of the produced crude oils, the emulsions have to be broken through demulsification process.
The hypothesis that was formed in this experiment was that decantation and distillation were the techniques that would be successful in separating the three layered substances. The oil on top of the mixture was to be decanted solely, and the salt and sand layers would be distilled and separated together on filter paper on top of boiling hot water. The reason that the oil is decanted is because it doesn’t mingle with the salt and sand layers, and in addition it was the top layer, which was thought to have been easy to separate first. And as for the sand and salt, sand doesn’t mix and dissolve in water compared to salt, which does in fact dissolve, so distillation was thought to be the proper solution to separating the two
The three dyes formed, one in each emulsion layer, are the subtractive primaries yellow, magenta and cyan. All silver is then bleached out and each layer is left with a positive color image.
Viscosity plays a big factor in large companies manufacturing foods that are placed in our grocery stores. While the process of making the products they are controlled and measured so every
This is an example of a soap molecule. The hydrocarbon end is non polar and hydrophilic (water hating) and the carboxylate end is polar and hydrophilic (water loving). This the property which allows it to clean, it acts as an emulsifying agent. The soap disperses in water to form miscelles where a negatively charged surface is formed and hydrocarbon chains are in the centre. These miscelles surround droplets of dirt or grease suspending them in the water so they can be washed away.
Thickening agents or binders to keep the toothpaste together. They include mineral colloids, natural gums, seaweed colloids or synthetic cellulose.
2. Step 2: Heat the mixture: Make sure the agarose dissolves. Wait until it boils and when you are going to transfer the mixture, wear gloves to avoid getting burnt. Transfer the mixture to a removable gel tray. 3.
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
Add 5 g crushed nutmeg and 50 mL hexane-isopropanol into a flask and warm for 15 minutes.