Emulsion

Emulsion Independent Research Project A combined effort of Timothy Chase Willard and Marcus Bortey of Mr. Cork’s Second Period chemistry class December sixteenth of 2014  Background Information An emulsion is a mixture of two or more chemicals in liquid form with no mutual solubility. Emulsions are part of two-systems of matter called colloids. Colloids are particles that cannot be seen without the use of a microscope, but are larger than the size of the individual molecules involved in the emulsion. Usually the combination of a water, or water like substance and a oil, or lipid based substance together. The mixture is mixed thoroughly, usually by means of mechanical force, like shaking, forming a solution, resulting in a homogenized solution.…

Emulsions are mixtures that contain two or more substances that cannot combine to make homogenous mixtures. One of the liquids contains dispersions of the other substances. The emulsions are formed from shaking the substances vigorously to counteract the different densities of the substances. The extra substances added to the emulsions beside water and oil are refered to as emulsifiers. The emulsifiers are substances added to keep the oil from separating completely from the water. Emulsions are…

The results of the thermodynamic stability studies showed stability of L-SNEDDS formulations and their emulsions without any signs of phase separation and precipitation during alternative temperature cycles (4C and 40C), freeze thaw cycles (-21C and +25 C) and centrifugation at 3500 rpm. The cloud point is an essential factor in the SEDDS consisting of non-ionic surfactants, and it is responsible for the successful formation of a stable microemulsion [37]. The cloud point temperature (lower…

The solution of school glue with borax and water produces a putty-like material that's elastic and flows very slowly. The glue is actually made of a polymer material. In simplest terms, a polymer is a long chain of identical, repeating molecules. Slime is a non-Newtonian liquid, which means that the viscosity, or resistance, of the liquid changes as you apply a stronger force. If you rest your hand on the surface of slime it will sink in, but it you smack it, the surface is solid. Water is a…

ingredients can change the emulsion of the final product. The first stage of making frankfurters include grinding the lean pork meat and backfat separately, then the Quick cure and seasonings are mixed with the lean pork, in the presence of ice, the fat is added and the mixture is chopped to a desired temperature. The mix is then stuffed into links and smoked. For the regular frankfurters, the initial mixture was chopped to a temperature of 6°C before adding the fat and chopping until 13°C…

Emulsions are two-phase systems, a mixture of two or more liquids that are normally immiscible. There are two phases in the system, in which one is the continuous phase and the other one is the dispersed phase. Types of emulsions [38] Oil in water (o/w): in which oil is the dispersed phase and water is the continuous phase. Water in oil (w/o): in which water is the dispersed phase and oil is the continuous phase. Emulsions have a cloudy or opaque appearance because particles scatter light…

Experiment 5 Title: Mayonnaise production Objective: To determine the type of food emulsion obtained by varying the mixture sequence Introduction: A most important field of emulsion technology is that involving food preparations. Some of the oldest emulsions known to man, for example, butter, salad dressings and so on are included in this group, while the applications of emulsion theory to the baking process and to therapeutic feeding represent modern developments. Probably the most instructive…

The study and the advancement in this field is being prioritized for the American obesity crisis. The understanding between emulsions, control of lipid uptake, and its affects physiologically will not only decrease the rate of obesity, but improve the health of everybody. The understanding of how emulsion systems correlate with lipid digestions and metabolism create a trifecta as they all correlate and work together as a cohesive team. Also, the article related gastric and intestinal regions to…

through the stability of emulsion liquid membrane for Ni(II) extraction. Span 80/Span85 as nonionic surfactants. Figure (9).The study of the efficiency of the highest extractants and reached to 98.7% after studying the surfactant concentration of span 80/span85 (3:1), the surfactant ratio an important in extraction of Ni (II) led to increasing when surfactant increased and use more than surfactants due to stability of membrane and dependent on the surfactants concentration. 3.6. Effect of…

Heavy cream has a high fat content, meaning it is more stable. (Builder, 2016). An emulsion is when small droplets of a liquid are floating around in another liquid that doesn’t like to mix with the first liquid. Heavy cream, an example of emulsion, are small globules of fat mainly suspended in water. An emulsifier is added to stabilize foods. A stable emulsion is obtained when an emulsifier is added. An emulsifier is made up of two parts; a hydrophilic head and an hydrophobic tail that…