If you shake the oil and water together then the oil breaks up into tiny droplets and becomes distributed in the water forming a mixture. However the mixture is unstable and if you left it for a while it would soon separate out into water and oil layers again.
If you shake the oil and water together then the oil breaks up into tiny droplets and becomes distributed in the water forming a mixture.
Explanation:
Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water. Mix egg proteins thoroughly with oil and water, and one part of the protein will stick to the water and another part will stick to the oil.
Answers & Comments
Answer:
If you shake the oil and water together then the oil breaks up into tiny droplets and becomes distributed in the water forming a mixture. However the mixture is unstable and if you left it for a while it would soon separate out into water and oil layers again.
Explanation:
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Answer:
If you shake the oil and water together then the oil breaks up into tiny droplets and becomes distributed in the water forming a mixture.
Explanation:
Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water. Mix egg proteins thoroughly with oil and water, and one part of the protein will stick to the water and another part will stick to the oil.