Honors ChemistryPeriod 3IRP Lab ReportWhich additive(s) make an emulsion last long?ObjectiveThe aim of this laboratory was to study which additive(s) ) will create the most durable oil-in-water emulsion. General Information An emulsion is the forcing of substances that would not normally mix. In this experiment, several oil-in-water emulsions were produced. An oil-in-water emulsion occurs when there are small droplets of oil dispersed throughout the water. The most common type of emulsion includes fat and water. A temporary emulsion formed from this experiment. A temporary emulsion must be shaken or mixed in some form to stay together (it will separate later). This similar idea is used with salad dressings. An emulsifier is a kind of ingredient that helps stabilize an emulsion. The emulsifier coats the oil droplets and allows for mixing, stirring, etc. It also stops clumps between oil and water. The most common emulsifiers are proteins, gums and fatty acids. Some of the most well-known emulsifiers are egg yolk, dry mustard, and cornstarch. Many foods contain emulsifiers such as cakes, bread, margarine, mayonnaise, peanut butter, caramels, milk and ice cream. Emulsifiers also help foods by helping them stay fresh and preserving their 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 air trapped in liquids. Marshmallows are an example of air trapped in solids.MaterialsVegetable oilW...... middle of paper ......lsion had only come off 2.5 ml. Listing them from best to worst gave rise to the idea of ​​bringing together the two best ingredients in an emulsion. The whey protein concentrate completely destabilized, but it took fifteen minutes to do so. The combination of the two ingredients stabilized the emulsion best as it remained stable for the fifteen minutes. After discovering that xanthan gum and whey protein concentrate were combined into an emulsion that would not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion remained stable. At 12℃, it separates 2ml. As the temperature increased, separation occurred more quickly. At 50℃, it came off 3ml. After 15 minutes at 80℃, the 10 ml were separated. With water at 4℃, the emulsion stayed together the longest. There were also many ways to mix, but mixing was the only method used..