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What affects do oil water and vinegar have on water source

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Abstract In this cooking and food science fair project, you will explore the role of proteins as emulsifying agents. Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion.

Mixing Oil & Water

Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the baked goods tender.

Natural emulsifying agents used in foods include agar, albumin egg whitesalginates, casein, egg yolk, gums, Irish moss, and lecithin. Here is a procedure to test albumin, which is a protein found in egg whites, as an emulsifier.

Collect three glass jars with tops.

  1. In the United Kingdom and Canada, malt vinegar along with salt is a traditional seasoning for fish and chips.
  2. Apple cider vinegar is made from cider or apple must , and has a brownish-gold color.
  3. By adjusting the proportion of surfactant in the oil, the droplet sizes can be well-controlled. It can be diluted with fruit juice or water or sweetened usually with honey for consumption.
  4. If you want a Project Idea with full instructions, please pick one without an asterisk.
  5. Dark mahogany in color, it is made exclusively from the acetic fermentation of wines.

The dye stays in the vinegar and makes it easier to see the boundary between the oil and vinegar. A chemist would explain this step as the dye partitions into the aqueous phase.

Mixing Oil & Water Science Experiment Video

Number the jars 1 to 3. Separate the white and yolk of an egg keep both parts. In jar 1, add 1 tablespoon of egg white and 1 tablespoon of water; in jar 2, add 2 tablespoons of egg white; in jar 3, add 2 tablespoons of water.

Shake the jars to mix the oil and vinegar.

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Measure how long it takes for a clear boundary to form between the oil top layer and the vinegar bottom layer. A good emulsifying agent will keep the oil and vinegar mixed together, delaying the appearance of a clear boundary. Try variations with more egg white, or with other emulsifiers, such as egg yolk, balsamic vinegar instead of white vinegar, etc.

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A new way to mix oil and water

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