[Answered] Activity 3: Emulsions

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Description

This week you will create two emulsions!

 

Experiment 1 is a simple one with oil and water. You can use any oil you have. 

 

Experiment 2 is an emulsion of your choice! Please choose something that interests you, that is in accordance with your food preferences/allergies/intolerances, and don’t feel shy about using your creativity to modify the recipes!

 

To help you with these experiments:

 

  1. Read the page on emulsions and the links and video included on that page.

 

Relevant Readings:

Cooking for Geeks: pp. 289-301, 429-431

 

  1. How do you choose an emulsion? There are ideas for emulsions in your book and on the web (try a google search).

 

      Examples: Salad dressing, mayonnaise, Hollandaise sauce, butter, and many more!

      NOTE: Ice cream is an emulsion but let’s save it for foams later.

 

Look online or in your book for recipe ideas, and feel free to modify the recipe to try something new (if you want to) or follow the recipe just as it says. Make sure to cite your source (include the website, or book and page number).  IF YOU WANT TO USE SOMETHING ELSE, PLEASE LET ME KNOW BEFORE YOU DO IT. Some students accidentally choose things that are not emulsions, so please get instructor approval if it is not listed here.

 

Here are a couple of ideas for things you can make:

Alton Brown’s Veni Vedi Vinaigrette Recipe

 

 (链接到外部网站。)

Alton Brown’s Mayonnaise Recipe

 (链接到外部网站。)

 (链接到外部网站。)

 

Julia Child’s Hollandaise Sauce

 

 (链接到外部网站。)

Epicurious Aioli Recipe

 (链接到外部网站。)

 

Homemade Butter

 (链接到外部网站。)

 

Here is also a video by BC Chem professor Rick Glover about emulsions and how to make Hollandaise sauce:

https://youtu.be/VcginfJYsxo

 (链接到外部网站。)

 

  1. Complete and submit Activity 3 Worksheet 

 

下载

by the deadline. Don’t forget to include a picture of your emulsions! It’s an important part of the class to share your results and prove that you did the experiments! Thanks!

  

The experiment needs to take photos and complete the experiment report, I have uploaded the worksheet that needs to be completed

 

 Photos are needed in the experiment form to show the results of the experiment

 

  1. After shaking, compare what you see in each container in terms of the dispersed water droplets.  Are there any differences between the two containers? Which (if any) appear to be one phase/layer (emulsion)? If you added food coloring, does it show how well the layers mixed? Describe. Include a photo. (1pt) 

 

  

The experiment needs to take photos and complete the experiment report, I have uploaded the worksheet that needs to be completed

 

  

Solution

  1. Definition of terms
  2. Emulsion- a fine dispersion of one liquid or pureed food substance in another
  3. Dispersing phase- The phase present in colloidal particle shape
  4. Continuous phase- The phase with suspended droplets
  5. Emulsifier- An additive that facilitates mixing of two liquids
  6. Stabilizer- food additive which helps preserve its structure (Cox et al., 2020)
  7. Oil in water emulsion- oil is in the dispersed state, distributed into the continuous phase

Water in oil immersion – water is in the dispersed phase and distributed into the continuous phase…………..Purchase the link to access the full answer @$6