Industrial Chem (1 Viewer)

[Drewx]

it is [0.453]^3[0.15] / [0.05]^2 = 5.4675

shit

 

[mirror-match]

Shuddup Chris

(P.s. Its akin)

 

[vpa2891]

How to link the properties of emulsion and its use? Pls help!

 

[boxhunter91]

Dw drewx only drop 1 mark.

 

[Drewx]

Dw drewx only drop 1 mark.

Lol I know

 

[Sau]

How to link the properties of emulsion and its use? Pls help!

dw dude i could not even that question properly

 

[chuboy]

How to link the properties of emulsion and its use? Pls help!

I said emulsions allow two substances to be mixed which has great uses in cooking where mixing flavours is the goal, then provided the example of mayonnaise being an emulsion of vinegar, oil and water =D

 

[vpa2891]

I said emulsions allow two substances to be mixed which has great uses in cooking where mixing flavours is the goal, then provided the example of mayonnaise being an emulsion of vinegar, oil and water =D

I think ya right...I lost 2 marks

 

[Drewx]

I learnt nothing about emulsions all I could think of was butter and cream both being an emulsion of water and oil or in a mercury cell where the liquid mercury becomes a emulsion with Na ions.

 

[chuboy]

I learnt nothing about emulsions all I could think of was butter and cream both being an emulsion of water and oil or in a mercury cell where the liquid mercury becomes a emulsion with Na ions.

Is Hg/Na an emulsion? I thought that was an amalgam...or are they the same??

 

[lizajane91]

How to link the properties of emulsion and its use? Pls help!

i did mayonnaise as the emulsion. the emulsifier (lecithen in the egg yolk) is stong therefore the emulsion is stable and the mayo has a long shelf life so its suitable for food. It also has a creamy feel despite being mostly oil thus another reason its suitable for food

 

[Gigabyte]

OMG, i did all the calculation and i got 5.X and i thought i did it wrong but it seem right !!
lolz

 

[Aerath]

i did mayonnaise as the emulsion. the emulsifier (lecithen in the egg yolk) is stong therefore the emulsion is stable and the mayo has a long shelf life so its suitable for food. It also has a creamy feel despite being mostly oil thus another reason its suitable for food

Yup, exactly what I did. Except, I said like...lichetin for the emulsifier, because I couldn't remember the name. I almost but lichen (I have no idea what it is), but changed it cause it sounded a bit strange.

 

[Drewx]

Is Hg/Na an emulsion? I thought that was an amalgam...or are they the same??

I not sure I should look it up

 

[lizajane91]

Yup, exactly what I did. Except, I said like...lichetin for the emulsifier, because I couldn't remember the name. I almost but lichen (I have no idea what it is), but changed it cause it sounded a bit strange.

haha i dont ven know if my spellings correct because when i was studying i couldnt read my own notes....lmao

btw..thankgod for that ahmad guy's notes cos our teacher didnt mention anything about mayonnaise as a choice lol

 

[carlytse621]

I said emulsions allow two substances to be mixed which has great uses in cooking where mixing flavours is the goal, then provided the example of mayonnaise being an emulsion of vinegar, oil and water =D

how many marks is this question?

I talked about mayonnaise and how its property relate to its uses....
But i didn't talk about what is mixed within mayonnaise :S (ie. vinegar+oil+egg as emulsifier) :S

 

[Aerath]

2 marks. You'll definitely get 1, maybe 2 depending on the marking criteria.