the miscibility of oil and water

the miscibility of oil and peeIntroductionColloids, of which lipids ar usually make in f atomic number 18s in the form, produce lasting homogenous state in a condition of a physical mix of contrasting phases of matter. Colloids are important because of the existence in foods, the basis of digestion in human remains and the application to the food processing. However, the one of the major concerns about colloids in food and nutrition is how to develop stable com ruinmentalisations of immiscible lipids and aqueous substances. Considering the aforementioned concern, in the practical, the miscibility of oil and body of water was examined by making an emulsion which is a stable mix of water and oil and entrap of an emulsifying agent, for example, egg yolk on emulsion was also examined. Moreover, a function of lipid involving heat maneuver was examined.ObjectivesThe purpose of the practical is toDetermine the miscibility of oil and water by making emulsions in antithetic equal isers of oil and water visit the effect of a essential emulsifying agent as compared to the condition of part AExamine the weight, masses and texture pitch of fish snappers through orphic deep frying MethodAll of the experiments were followed by the procedures listed on rapscallion 13 and 14 of Laboratory Manuals Guide 2014.ResultThe observations are shown in the by-lineDetermination of the miscibility of oil and water by making emulsions in different proportions of oil and waterThe tubes (numbered 1 to 7) which were filled with the medley of different proportions of vegetable oil and bug water and the length of duration they took in seconds for the majority (80% volume) of the two phases to distinctly separate were shown in the following table.*( The vegetable oil was taken to measure the volume of a major phase)The effect of a natural emulsifying agent as compared to the condition of part AThe tubes (numbered 1 to 7) which were filled with the mixture of different p roportions of vegetable oil and tap water were added 10 drops of egg yolk solution and the length of time they took in seconds for the majority (80% volume) of the two phases to all the way separate were shown in the following table.(The tube was added 10 drops of egg yolk solution)*( The vegetable oil was taken to measure the volume of a major phase)The weight, volume and texture change of prawn nuts through deep plank frying The weight, volume and texture of prawn cracker before and after deep fat frying at 180 for 21 seconds for complete expansion of cracker and the change of its physical properties after the complete expansion of cracker were shown in the following table. ( The answer was correct to 2 decimal places.)*( It was assumed that the compose of a single prawn cracker surface was a circle.) wordDetermination of the miscibility of oil and water by making emulsions in different proportions of oil and waterAccording to the result, the greater proportion of oil containe d in tube, the longer time was taken for reversion to the majority (80% volume) of the two phases to clearly separate. It meant the longer time duration for the stable mix of oil and water in homogenous state in all proportion of the mixture in tube that had melloweder proportion of oil and lower proportion of water.The effect of a natural emulsifying agent as compared to the condition of part AAccording to the result, the time for reversion to the majority (80% volume) of the two phases to clearly separate in apiece tube was consistently longer than that in part A when there was an addition of 10 drops of egg yolk solution in tubes that had the same mixture in part A. It meant the protract emulsion which was stable mix of oil and water in homogenous state in all proportion of the mixture in each tube.The reason was that egg yolk solution acted as a natural emulsifying agent in the process. The active component of emulsifying agent from egg yolk, lecithin facilitated the scatter of oil as tiny droplets into another.12 Lecithin covered the surface of the oil droplets and prevented the droplets from coalescing and forming straight phase.1 Thus, lecithin acted as a surfactant to lower the interfacial tension at the moment to stabilize the emulsion which was stable mix of oil and water in homogenous state in all proportion of the mixture for longer time. 3However, non-polar oil molecules and polar water molecules repelled each other later. Since then, the molecules would manufacturing with other homogenous molecules to decrease the repulsion between molecules. Eventually, there was a separation of two phases.The weight and volume change of prawn crackers through deep fat fryingIn the practical, the deep fat frying was useful because it fried the prawn crackers genuinely nimble and the prawn crackers were not made excessively greasy.4The reason of frying the prawn crackers in very short time is the utilisation of hot fat, for example, oil for cooking. The nature of oil is lipid that can earmark the rapid and efficient transfer of heat and can achieve high temperature. Therefore, deep frying can cook the prawn crackers very fast.Moreover, the reason of not making the prawn crackers excessively oleaginous is that the moisture in food repels the oil. The hot oil heats the water in spite of appearance the food and steams the food. The oil cannot go opposite direction of the strong range because the water vapour pushes the bubbles toward the surface.6Finally, oil penetration will become compress to the outer surface.On the other hand, there is a volume sum up in the crackers. The reason is that, during deep fat frying, the prawn crackers are heated and the water in the crackers vaporized into vapour.The vapour establishment leads to the expansion of the structure of starch, which is the main ingredient of the crackers.Furthermore, there is an increase in weight in the crackers because of the addition of air into the space of foamed prawn crackers during deep fat frying.Reference Emulsions and Emulsifiers, Cookingscienceguy.com http//www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/Emulsions-and-Emulsifiers1.pdf Emulsion, Wikipedia 2014 http//en.wikipedia.org/wiki/Emulsion Surfactant, Wikipedia 2014 http//en.wikipedia.org/wiki/Surfactant shrimp cracker, Wikipedia 2014 http//en.wikipedia.org/wiki/Prawn_cracker Deep frying, Wikipedia 2014 http//en.wikipedia.org/wiki/Deep_fryingcite_note-1