Honors Chemistry
Period 3
IRP Lab Report
What additive(s) make an emulsion last for a long time?
Purpose
The purpose of this lab was to investigate which additive(s) will create the longest lasting oil-in-water emulsion.
Background Information
An emulsion is the forcing of substances that would not normally mix. In this experiment, multiple oil-in-water emulsions were performed. An oil-in-water emulsion is when there are little droplets of oil dispersed throughout water. The most common type of emulsion includes fats and water. A temporary emulsion was formed from this experiment. A temporary emulsion has to be shaken or mixed in some form to stay together (later on it will separate). This similar idea is used with salad dressings.
An emulsifier is some sort of ingredient that helps the stabilization of an emulsion. The emulsifier coats the oil droplets and allows mixing, shaking, etc. It also stops the clumps between the oil and water. The most common emulsifiers are proteins, gums, and fatty acids. Some of the most commonly known emulsifiers are egg yolk, dry mustard, and cornstarch. Several foods contain emulsifiers like cakes, breads, margarine, mayonnaise, peanut butter, caramels, milk, and ice cream. Emulsifiers also help the food by helping it stay fresh and preserving good quality. In spreads like butters or margarines, it helps prevent mold.
Often after mixing an emulsion foam is produced. Foam is produced when pockets of air are trapped in a solid or liquid. Foams are a type of colloid. A colloid is a mixture between homogeneous and heterogeneous mixtures. Beaten egg whites and whipped cream are examples of trapped air in liquids. Marshmallows are an example of air trapped in solids.
Materials
Vegetable oil
W...
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...lsion had only come apart 2.5 mL. Listing them best to worst helped come up with the idea of putting together the two best ingredients in an emulsion. Whey Protein Concentrate did completely destabilize but it took all fifteen minutes to do so. Combining the two ingredients stabilized the emulsion the best because it stayed stable for all fifteen minutes.
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.
There were also many ways to mix but blending was the only method used.
and a little bit more water at the end. In bottle 4 we put a little ester in with more
However, low HLB surfactants may also be an important component of oral lipid-based formulation by behaving as a coupling agent for the high HLB surfactants and the lipophilic solvent components, as well as contributing to solubilization by remaining associated with the lipophilic solvent post-dispersion. Moreover, using a blend of high and low HLB surfactants may also lead to more rapid dispersion and finer emulsion droplet size upon addition to an aqueous phase [36, 48, 49, 51–55]. Thus, in this study, we decided to mix Tween 80 (high HLB value) with Carbitol (low HLB value) to identify the most effective combination emulsifying with three chosen oils. The size of the emulsion droplets decreased as the HLB value of surfactant mixture reached the required HLB (Table 2). In the case of soybean oil, the smallest size was 277 ± 2.49 nm obtained at 20:80 (v/v) ratio of Tween 80:Carbitol). In the cases of ethyl oleate (Tween 80:Carbitol, 90:10, v/v) and IPM (Tween 80:Carbitol, 60:40), the smallest droplet sizes were 2.9 ± 0.170 and 10.5 ± 0.596 nm, respectively. These results show that the combination of Tween 80 and Carbitol had extremely good emulsifying ability, resulting in a fine emulsion in the cases of using ethyl oleate and IPM oil. The results of the visual test (Fig. 1) are parallel to the results of droplet size measurements. The combinations that had a smaller droplet size of 100
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
A self-sterilizing formula is one that either prevents microbial growth (bacteriostatic) or kills-microorganisms (bactericidal /microbicidal).a self –preserving formula may or may not contain antimicrobial preservatives. Relatively anhydrous products (e.g. talcum powder, corn starch, mineral oil, and stick deodorants) do not require preservatives because they do not have sufficient water content to supply microbial growth. However, manufactures may incorporate preservatives in to these products to prevent microbial growth that may occur due to addition of water by consumer during use or abuse. The physicochemical make-up of the product, including low water activity (aw), high or low pH, and multifunctional materials that have antimicrobial properties (e.g. alcohol, surfactants, quaternary ammonium companies) determines whether a formula is self-preserving. Aqueous products in multiuse containers generally require the addition of preservation if they do not prevent microbial growth. The type of packaging and consumer use habits determines the preservation requirements of a
You have been asked to design an oral liquid formulation of ibuprofen for paediatric use.
Commercial demulsifiers are formulated in solvents such as short-chain alcohols, aromatics, or heavy aromatic naphtha and can contain a mixture of several active matters. There have three main methods to demulsify the emulsion namely mechanical, electrical and chemical. However, chemical method is most widely used. Basically, chemical demulsification consist of the addition of small amount of breaking agent (usually 1-1000ppm) to enhance the phase separation. Thus, there have four groups of breaking agents which were consisted with amine, natural, polyhydric and alcohol demulsifiers
If we combine 0.25 grams of xanthan gum and a mixture of water and oil, then it will create a stable emulsion when shaken. The purpose of these labs are to find a stable emulsion that if left alone for fifteen minutes will remain unseparated.
The Separation Challenge is an experiment involving the use of background knowledge of mixtures, properties of matter, and creativity in order to find a solution to separate three different substances layered on top of each other within a container. The experiment required a matter of coming up with a solid and thought out procedure to successfully separate the three substances individually within an amount of time using various lab materials and technology accessible at the time.
For my film project, I will be exploring the film, Grease (Carr & Kleiser, 1978). This film is about an American teenage couple who fall in love over the summer, but unexpectedly reunite at high school. The girl, Sandy, must adapt to the social hierarchy of the public-school system since she is a new exchange student. Throughout the film, the couple tries to find their identity and test the social rules you find in high school romances, friends, and experiences. I chose this film because it is a classic movie, entertaining, and accurate representation of certain anthropological concepts. I think Grease (Carr & Kleiser, 1978) is a good movie to view from an anthropological perspective on many topics such as acculturation, ethnocentrism, and
Elmer's Glue is a big brand right now. It is one of the key ingredients in slime glue. Glue is what makes the slime form together, without the glue slime would be nothing. Even on Elmer’s Glue website, they have Slime recipes on the front page! Also if you scroll down you get the same result, Slime, Slime, Slime!
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Acetone is highly flammable and can be mixed with water in any ratio. In chemistry, acetone is appreciated as a very good solvent since acetone-containing solvents are powerful and "aggressive" and are therefore particularly suitable for removing persistent adhesives or lacquers.
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(quiet) solid. If we put a hot solid next to a cold, then some of the