GradeGen

A substance that helps stabilise an emulsion and prevents the dispersed droplets from joining together and separating out.

A substance that helps keep an emulsion mixed by preventing dispersed droplets from joining together and separating out.

An emulsifier helps prevent the droplets from joining together again. Egg yolk contains lecithin, a natural emulsifier used in mayonnaise.

A substance that helps liquids which normally separate, such as oil and water, form a mixture.

Link each action to its purpose: whisking disperses the oil into tiny droplets; an emulsifier helps prevent those droplets joining together again.

Name the emulsifier precisely: egg yolk contains lecithin. Vinegar supplies the watery liquid in mayonnaise; it is not the emulsifier.

In an emulsifier diagram, show the hydrophilic region facing water and the hydrophobic region facing oil.

A substance that helps stabilise an emulsion and prevents the dispersed droplets from joining together and separating out.

A substance that helps keep an emulsion mixed by preventing dispersed droplets from joining together and separating out.

An emulsifier helps prevent the droplets from joining together again. Egg yolk contains lecithin, a natural emulsifier used in mayonnaise.

A substance that helps liquids which normally separate, such as oil and water, form a mixture.

Link each action to its purpose: whisking disperses the oil into tiny droplets; an emulsifier helps prevent those droplets joining together again.

Name the emulsifier precisely: egg yolk contains lecithin. Vinegar supplies the watery liquid in mayonnaise; it is not the emulsifier.

In an emulsifier diagram, show the hydrophilic region facing water and the hydrophobic region facing oil.

Emulsifier