Salad Dressing Science: Emulsifiers

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In this experiment, students will test common household ingredients to see which is the most effective emulsifier for making salad dressing. This quantitative lab is anchored by informational texts on emulsion science and sauce chemistry along with an interview with a food chemist describing how emulsifiers work. Keywords: fats, acids, polarity, hydrophobic, hydrophilic, oils, solutions, suspensions, food science.

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