the miscibility of oil and water

Introduction:

Colloids, of which lipoids are normally found in nutrients in the signifier, produce stable homogeneous province in a status of a physical mix of different stages of affair. Colloids are of import because of the being in nutrients, the footing of digestion in human organic structure and the application to the nutrient processing. However, the one of the major concerns about colloids in nutrient and nutrition is how to develop stable mixtures of non-miscible lipoids and aqueous substances. Sing the aforesaid concern, in the practical, the miscibility of oil and H2O was examined by doing an emulsion which is a stable mix of H2O and oil and consequence of an emulsifying agent, for illustration, egg yolk on emulsion was besides examined. Furthermore, a map of lipid affecting heat transportation was examined.

Aims:

The intent of the practical is to

  1. Determine the miscibility of oil and H2O by doing emulsions in different proportions of oil and H2O
  2. Analyze the consequence of a natural emulsifying agent as compared to the status of portion A
  3. Analyze the weight, volume and texture alteration of shrimp crackers through deep fat sauteing

Method:

All of the experiments were followed by the processs listed on page 13 and 14 of Laboratory Manuals & A ; Guide 2014.

Consequence:

The observations are shown in the followers:

  1. Determination of the miscibility of oil and H2O by doing emulsions in different proportions of oil and H2O

The tubings ( numbered 1 to 7 ) which were filled with the mixture of different proportions of vegetable oil and pat H2O and the length of clip they took in seconds for the bulk ( 80 % volume ) of the two stages to clearly divide were shown in the undermentioned tabular array.

Tube No.

1

2

3

4

5

6

7

Volume of vegetable oil ( milliliter )

8

7

6

5

4

3

2

Volume of tap H2O ( milliliter )

2

3

4

5

6

7

8

80 % volume of major phase* ( milliliter )

6.4

5.6

4.8

4

3.2

2.4

1.6

Time to return to 80 % separation ( seconds )

1318

478

224

83

70

34

32

* ( The vegetable oil was taken to mensurate the volume of a major stage )

  1. The consequence of a natural emulsifying agent as compared to the status of portion A

The tubings ( numbered 1 to 7 ) which were filled with the mixture of different proportions of vegetable oil and pat H2O were added 10 beads of egg yolk solution and the length of clip they took in seconds for the bulk ( 80 % volume ) of the two stages to clearly divide were shown in the undermentioned tabular array.

Tube#No.

1

2

3

4

5

6

7

Volume of vegetable oil ( milliliter )

8

7

6

5

4

3

2

Volume of tap H2O ( milliliter )

2

3

4

5

6

7

8

80 % volume of major phase* ( milliliter )

6.4

5.6

4.8

4

3.2

2.4

1.6

Time to return to 80 % separation ( seconds )

3600

3000

2089

1348

835

248

80

#( The tubing was added 10 beads of egg yolk solution )

* ( The vegetable oil was taken to mensurate the volume of a major stage )

  1. The weight, volume and texture alteration of shrimp crackers through deep fat sauteing

The weight, volume and texture of shrimp cracker before and after deep fat sauteing at 180a„? for 21 seconds for complete enlargement of cracker and the alteration of its physical belongingss after the complete enlargement of cracker were shown in the undermentioned tabular array.


Before deep fat sauteing at 180a„? for 21 seconds

After deep fat sauteing at 180a„? for 21 seconds

The weight of 25 pieces shrimp cracker ( g )

32.5

37.76

The weight of a individual shrimp cracker ( g )

1.3

1.5104

The weight alteration of a individual shrimp cracker after complete enlargement#

( 1.5104-1.3 ) ? 1.3 ten 100 % = 16.18 %

?The weight was increased by 16.18 %

The diameter of a individual shrimp cracker* ( centimeter )

3.3

4.2

The thickness of a individual shrimp cracker ( centimeter )

0.3

0.6

The volume of a individual shrimp cracker * ( centimeter3)#

?x ( 3.3 ? 2 )2x 0.3 = 2.57

?x ( 4.2 ? 2 )2x 0.6 = 8.31

The volume alteration of a individual shrimp cracker ( centimeter3)#

( 8.31-2.57 ) ? 2.57 ten 100 % = 223.97 %

?The volume was increased by 223.97 %

The texture of shrimp cracker

Firm, hard and had smooth surface

Crispy and had rough and foamed surface

#( The reply was right to 2 denary topographic points. )

* ( It was assumed that the form of a individual shrimp cracker surface was a circle. )

Discussion:

  1. Determination of the miscibility of oil and H2O by doing emulsions in different proportions of oil and H2O

Harmonizing to the consequence, the greater proportion of oil contained in tubing, the longer clip was taken for reversion to the bulk ( 80 % volume ) of the two stages to clearly separate. It meant the longer clip continuance for the stable mix of oil and H2O in homogeneous province in all proportion of the mixture in tubing that had higher proportion of oil and lower proportion of H2O.

  1. The consequence of a natural emulsifying agent as compared to the status of portion A

Harmonizing to the consequence, the clip for reversion to the bulk ( 80 % volume ) of the two stages to clearly divide in each tubing was systematically longer than that in portion A when there was an add-on of 10 beads of egg yolk solution in tubings that had the same mixture in portion A. It meant the drawn-out emulsion which was stable mix of oil and H2O in homogeneous province in all proportion of the mixture in each tubing.

The ground was that egg yolk solution acted as a natural emulsifying agent in the procedure. The active constituent of emulsifying agent from egg yolk, lecithin facilitated the scattering of oil as bantam droplets into another.Lecithin covered the surface of the oil droplets and prevented the droplets from blending and organizing uninterrupted stage.Therefore, lecithin acted as a wetting agent to take down the interfacial tenseness at the minute to stabilise the emulsion which was stable mix of oil and H2O in homogeneous province in all proportion of the mixture for longer clip.

However, non-polar oil molecules and polar H2O molecules repelled each other subsequently. Since so, the molecules would assembly with other homogeneous molecules to diminish the repulsive force between molecules. Finally, there was a separation of two stages.

  1. The weight and volume alteration of shrimp crackers through deep fat sauteing

In the practical, the deep fat sauteing was utile because it fried the shrimp crackers really fast and the shrimp crackers were non made overly oily.

The ground of frying the shrimp crackers in really short clip is the use of hot fat, for illustration, oil for cookery. The nature of oil is lipid that can allow the rapid and efficient transportation of heat and can accomplish high temperature. Therefore, deep sauteing can cook the shrimp crackers really fast.

Furthermore, the ground of non doing the shrimp crackers overly oily is that the wet in nutrient repels the oil. The hot oil heats the H2O within the nutrient and steams the nutrient. The oil can non travel opposite way of the strong flow because the H2O vapor pushes the bubbles toward the surface.Finally, oil incursion will go narrow to the outer surface.

On the other manus, there is a volume addition in the crackers. The ground is that, during deep fat sauteing, the shrimp crackers are heated and the H2O in the crackers vaporized into vapor.

The vapor formation leads to the enlargement of the construction of amylum, which is the chief ingredient of the crackers.

Furthermore, there is an addition in weight in the crackers because of the add-on of air into the infinite of foamed shrimp crackers during deep fat sauteing.

Mention:

  1. Emulsions and Emulsifiers, Cookingscienceguy.com hypertext transfer protocol: //www.cookingscienceguy.com/pages/wp-content/uploads/2012/07/Emulsions-and-Emulsifiers1.pdf
  2. Emulsion, Wikipedia 2014 hypertext transfer protocol: //en.wikipedia.org/wiki/Emulsion
  3. Surfactant, Wikipedia 2014 hypertext transfer protocol: //en.wikipedia.org/wiki/Surfactant
  4. Prawn cracker, Wikipedia 2014 hypertext transfer protocol: //en.wikipedia.org/wiki/Prawn_cracker
  5. Deep sauteing, Wikipedia 2014 hypertext transfer protocol: //en.wikipedia.org/wiki/Deep_frying # cite_note-1

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