© Oxford University Press 2011 IC1.26.3 Emulsions Emulsions.

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Presentation transcript:

© Oxford University Press 2011 IC Emulsions Emulsions

© Oxford University Press 2011 IC Emulsions

© Oxford University Press 2011 IC Emulsions Vegetable oils and water don’t mix together well … The oil floats on the water

© Oxford University Press 2011 IC Emulsions Vegetable oil molecules have long hydrocarbon chains

© Oxford University Press 2011 IC Emulsions They cannot interact with small water molecules

© Oxford University Press 2011 IC Emulsions Questions  What happens when you mix oil and water?  Why don’t oil and water mix well?

© Oxford University Press 2011 IC Emulsions If you add an emulsifier to oil and water and mix well, the oil and water no longer separate out. An emulsion forms.

© Oxford University Press 2011 IC Emulsions One end interacts well with water molecules (hydrophilic end) the other end interacts well with oil molecules (hydrophobic end)

© Oxford University Press 2011 IC Emulsions Emulsifier molecules coat the surface of oil droplets. These coatings keep the oil droplets evenly dispersed in the water

© Oxford University Press 2011 IC Emulsions Questions  What type of molecules do emulsifiers have?  How do emulsifiers stop oil and water separating out?