Honors Chemistry
Period 3
IRP Lab Report
What additive(s) make an emulsion last for a long time?
Purpose
The purpose of this lab was to investigate which additive(s) will create the longest lasting oil-in-water emulsion.
Background Information
An emulsion is the forcing of substances that would not normally mix. In this experiment, multiple oil-in-water emulsions were performed. An oil-in-water emulsion is when there are little droplets of oil dispersed throughout water. The most common type of emulsion includes fats and water. A temporary emulsion was formed from this experiment. A temporary emulsion has to be shaken or mixed in some form to stay together (later on it will separate). This similar idea is used with salad dressings.
An emulsifier is some sort of ingredient that helps the stabilization of an emulsion. The emulsifier coats the oil droplets and allows mixing, shaking, etc. It also stops the clumps between the oil and water. The most common emulsifiers are proteins, gums, and fatty acids. Some of the most commonly known emulsifiers are egg yolk, dry mustard, and cornstarch. Several foods contain emulsifiers like cakes, breads, margarine, mayonnaise, peanut butter, caramels, milk, and ice cream. Emulsifiers also help the food by helping it stay fresh and preserving good quality. In spreads like butters or margarines, it helps prevent mold.
Often after mixing an emulsion foam is produced. Foam is produced when pockets of air are trapped in a solid or liquid. Foams are a type of colloid. A colloid is a mixture between homogeneous and heterogeneous mixtures. Beaten egg whites and whipped cream are examples of trapped air in liquids. Marshmallows are an example of air trapped in solids.
Materials
Vegetable oil
W...
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...lsion had only come apart 2.5 mL. Listing them best to worst helped come up with the idea of putting together the two best ingredients in an emulsion. Whey Protein Concentrate did completely destabilize but it took all fifteen minutes to do so. Combining the two ingredients stabilized the emulsion the best because it stayed stable for all fifteen minutes.
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
There were also many ways to mix but blending was the only method used.
The Separation Challenge is an experiment involving the use of background knowledge of mixtures, properties of matter, and creativity in order to find a solution to separate three different substances layered on top of each other within a container. The experiment required a matter of coming up with a solid and thought out procedure to successfully separate the three substances individually within an amount of time using various lab materials and technology accessible at the time.
amount of ester but with water added in, which gives us a good amount of product,
Fig. 2(A) shows the phase diagrams of IPM, water, and surfactant mixtures at the ratios of 60:40, 65:35, and 70:30 (v/v), respectively. Fig. 2(B) shows the phase diagrams of ethyl oleate, water, and surfactant mixtures at ratios of 90:10, 95:5 and 100:0, respectively. Filled circles mean self-emulsifying points, and black areas represent the self-emulsifying regions. In other area, the compositions showed inverted emulsion, gel-like form, or phase-separation. In general, when the oil content in the oil and surfactant mixtures is ≤30%, the condition of the mixtures changed from water-in-oil emulsion to a clear gel-like form and then to microemulsion. Otherwise, the dispersions showed phase separation, this result was similar to the results previously studied by Guo et al. [16]. Our finding showed that IPM + surfactant mixture (65:35, v/v) and ethyl oleate + surfactant mixture (90:10, v/v) showed the most self-emulsifying regions (Fig. 2). Overall, in contrast to IPM + surfactant mixture (65:35, v/v), ethyl oleate + surfactant mixture (90:10, v/v) showed finer emulsion in larger self-emulsifying range. These results indicate that ethyl oleate and Tween 80:Carbitol (90:10, v/v) were identified as the optimal oil
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