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. …show more content…
Emulsifiers are molecules that are partially hydrophobic, water repelling and partially hydrophilic, attracted to water, connecting oil and water molecules together holding the emulsion together. So uses of emulsifiers are in foods, to help maintain consistency in food and help extend the shelf life of food, by preventing the separation of emulsions in food. Other common uses of emulsifiers are in lotions, cosmetics, and pharmaceuticals.
Due to the type of chemical substances involved in forming emulsions, the consistency of emulsions is thicker than either water or oil. Emulsions are less dense than the substances that they are put into. This thick consistency of emulsions can make emulsions difficult to handle. For example vegetable oil is thicker than water because it is a lipid and oil has always had the property of being hydrophobic which means it does not like to associate with …show more content…
The above table and graph show the results of that emulsion. As the graph shows the emulsion was completely mixed directly after the shaking, but started to fall apart shortly afterwards with four milliliters of oil separating after two minutes. However after the first few minutes the separation rate stabilized, and continued to stay at five milliliters from five minutes to the end mark of fifteen minutes.
Sucrose
Time (in minutes) mL of oil
0
4
2
10
5
10
10
10
15
10
The first emulsifier tested was sucrose, which was added to the emulsion and then shaken. The emulsion never completely mixed while shaking, resulting in four milliliters of oil being separated from the emulsion directly after shaking. The emulsion continued to fall apart, at a staggering rate, resulting in the entire amount of oil, ten milliliters to be exact to be completely separated from the emulsion after two minutes. Overall, using sucrose as an emulsifier can be summed up as ineffective.
Whey protein
Time (in minutes) mL of oil
0
0
2
6
5
7
10
8
15
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. …show more content…
Emulsifiers are molecules that are partially hydrophobic, water repelling and partially hydrophilic, attracted to water, connecting oil and water molecules together holding the emulsion together. So uses of emulsifiers are in foods, to help maintain consistency in food and help extend the shelf life of food, by preventing the separation of emulsions in food. Other common uses of emulsifiers are in lotions, cosmetics, and pharmaceuticals.
Due to the type of chemical substances involved in forming emulsions, the consistency of emulsions is thicker than either water or oil. Emulsions are less dense than the substances that they are put into. This thick consistency of emulsions can make emulsions difficult to handle. For example vegetable oil is thicker than water because it is a lipid and oil has always had the property of being hydrophobic which means it does not like to associate with …show more content…
The above table and graph show the results of that emulsion. As the graph shows the emulsion was completely mixed directly after the shaking, but started to fall apart shortly afterwards with four milliliters of oil separating after two minutes. However after the first few minutes the separation rate stabilized, and continued to stay at five milliliters from five minutes to the end mark of fifteen minutes.
Sucrose
Time (in minutes) mL of oil
0
4
2
10
5
10
10
10
15
10
The first emulsifier tested was sucrose, which was added to the emulsion and then shaken. The emulsion never completely mixed while shaking, resulting in four milliliters of oil being separated from the emulsion directly after shaking. The emulsion continued to fall apart, at a staggering rate, resulting in the entire amount of oil, ten milliliters to be exact to be completely separated from the emulsion after two minutes. Overall, using sucrose as an emulsifier can be summed up as ineffective.
Whey protein
Time (in minutes) mL of oil
0
0
2
6
5
7
10
8
15