the Effect of Emulsifiers in Ice Cream | Snowball Machinery the Effect of Emulsifiers in Ice Cream snowballmachinery 1 Comment the Effect of Emulsifiers in Ice Cream The word “emulsion” comes from the Latin word for “to milk”, as milk is an emulsion of fat and water, among other components. An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both the dispersed and the continuous phase are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, milk, mayonnaise, and etc. Emulsifiers are used in ice cream because they contribute greatly to smooth and creamy texture by promoting fat destabilisation. Fat destabilisation refers to the process of clustering and clumping (known as partial coalescence) of the fat in an ice cream mix when it is churned in a machine.

Because it is the proteins that stabilise the fat emulsion in an ice cream mix, emulsifiers are actually added to ice cream to reduce the stability of this emulsion and encourage some of the fat globules to come together, or partially coalesce. When a mix is churned in the ice cream machine, air bubbles that are beaten into the mix are stabilised by this partially coalesced fat, giving a smooth texture to the ice cream. If emulsifiers were not added, the air bubbles would not be properly stabilised and the ice cream would not have the same smooth texture. The balance between protein and emulsifier is important to ice cream making because it controls the stability of the emulsion and of the air bubbles. If an ice cream mix contains too much emulsifier, the formation of objectionable butter particles can occur. However, if there is too much protein, the emulsion may be too stable so that not enough fat is destabilised. This produces an unstable foam, and the ice cream is coarse and wet. More information about ice cream and ice cream machines , welcome browse: SNOWBALLMACHINERY Share this: Ask the Formulator: Cosmetic Terms - Emulsion - Neos Skin Care™ by Ginger L.

Moore | May 18, 2016 | Ask the Formulator , Cosmetics 101 | 0 comments Emulsion? Emulsified? Diluent? Dispersant? I get asked to explain terms such as these from a cosmetic standpoint quite regularly. I think it might be easier and more effective to start doing a few posts here and there explaining them. It may help us all be on the same page and understand better as well as be easier to reference in the future. This in turn will help you make informed choices about the products you use and/or attempt to make yourself. So what is an emulsion and what does it mean when a product is emulsified? The word “EMULSION” is derived from Latin origins, from emulgēre or e- + mulgēre which means “to milk” or “to milk out”. Milk is a naturally occurring oil-in-water emulsion combined with other substances such as proteins and thus where the word “emulsion” comes from. An emulsion is a system consisting of a mixture of two or more liquids that are unmixable (or unblendable), such as oil and water.

Emulsions consist of two phases, a dispersed phase and a continuous/external phase. They are part of a more general class of two-phase systems of matter called colloids. Although some may use the terms “colloid” and “emulsion” interchangeably, unlike other colloids, both phases of an emulsion are liquids and they should be referenced as emulsions to help distinguish this fact. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous/external phase), also referred to as the dispersion medium, in very small, microscopic droplets. Emulsions may be formed with or without emulsifiers , depending on the liquids used and the end results that are desired. An emulsifier is a substance that allows this action to take place and create a blended medium from unblendable substances to form an emulsion. There are different types of emulsions. In the case of water and oil, an oil-in-water emulsion is created when the oil is the dispersed phase and water is the dispersion medium. A water-in-oil emulsion is formed when water is the dispersed phase and oil is the continuous dispersion medium phase.

Multiple emulsions are also possible, including a “water-in-oil-in-water” emulsion and an “oil-in-water-in-oil” emulsion. Examples of common everyday emulsions you are likely familiar with include mayonnaise, vinaigrettes and milk. In cosmetics, some products that fall into the category of an emulsified product include lotions, creams, serums, some gel products and solubilized products such as body sprays, alcohol based perfumes or spray-on deodorants, etc. Normally, to create a stable emulsion in cosmetics that is less likely to “break”, a combination of emulsifiers and emulsion assisting or stabilizing ingredients are required that support one another in the emulsion process. These may include emulsifying wax, BTMS , stearic acid, cetyl alcohol or ceateryl alcohol or other emulsifiers. The need to stabilize emulsions with a systematic and calculated system of supportive ingredients is why you will see more than one of these ingredients in our emulsified products. While it’s not rocket science, it is a series of skilled formulation strategies to get a stable and effective emulsified product that works all the way around.

I think that is a good basic explanation of emulsions and emulsified products that you can sink your teeth into, don’t you? Does it help you understand what an emulsion is and what it means when a cosmetic or home care product is said to be emulsified just a little better? I hope so. Please feel free to help others learn more about emulsions by sharing this post. Let’s learn and grow together. Until next time…..enjoy the Ahhh moments and grow where you’re planted! Go bloom in your world, belles. Share this: Emulsification - Virkler ChemicalVirkler Chemical Emulsification February 12, 2013 by Jan Havmoeller in Q&A tagged Dispersions , Emulsification Emulsification/Dispersions – Homogenized and milled materials An emulsion is a mixture of two or more liquids that are normally immiscible (non-mixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both the dispersed and the continuous phase are liquids.

In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes,milk, mayonnaise, and some cutting fluids for metal working. The photo-sensitive side of photographic film is an example of a colloid. The word “emulsion” comes from the Latin word for “to milk”, as milk is (among other things) an emulsion of milk fat and water. Two liquids can form different types of emulsions. As an example, oil and water can form, firstly, an oil-in-water emulsion, where the oil is the dispersed phase, and water is the dispersion medium. Secondly, they can form a water-in-oil emulsion, where water is the dispersed phase and oil is the external phase. Multiple emulsions are also possible, including a “water-in-oil-in-water” emulsion and an “oil-in-water-in-oil” emulsion. Emulsions, being liquids, do not exhibit a static internal structure. The droplets dispersed in the liquid matrix (called the “dispersion medium”) are usually assumed to be statistically distributed. A. Two immiscible liquids, not yet emulsified B.

An emulsion of Phase II dispersed in Phase I C. The unstable emulsion progressively separates D. The surfactant (purple outline around particles) positions itself on the interfaces between Phase II and Phase I, stabilizing the emulsion Other Posts Hydra-Cell Sealless Diaphragm Pumps for Latex Metering Meeting The Challenges of Pumping Latex 25 Nov 2014 Introduction There are certain liquids, which, due to their composition, their characteristics, or how they react to process conditions (and in some situations, a combination of all three) will present challenges to achieving efficient, trouble-free pumping. Emulsions are an example of a ‘difficult’ liquid and users should be aware of the potential problems that can occur if the ‘wrong’ type of pump is specified. The basic definition of emulsions, ‘a mixture of two or more liquids that are normally unblendable’ hints at the difficulties that exist in producing and handling them. There are many types of emulsions which exist naturally or have been successfully developed, ranging from milk to cutting fluids and also latex. Described as a complex but stable emulsion consisting of micro-particles contained in an aqueous medium, latex presents two basic challenges to the pumping process.

Firstly, latex emulsions are extremely shear-sensitive and require pumps that can reliably deliver a low shear rate. Secondly, any contact with air will further polymerise the latex, so it’s imperative that the pump is a sealless design. The Challenge A recent example of the importance of understanding the challenges of pumping latex and specifying the most suitable type of pump for them is at Bituchem Building Products. Part of the Bituchem Group of companies based in Gloucestershire, their building division manufactures a range of products which help to protect and increase the longevity of highway surfaces. To enhance both the quality and consistency of their products they have a process whereby they pump latex into their bitumen lines with the latex metered in proportion to the bitumen flow. Therefore, it was important for Bituchem to understand the potential pitfalls and to specify the most suitable type of pump from the beginning. The Solution Bituchem approached pump specialists MICHAEL SMITH ENGINEERS with the details of their application and design of their process. The requirement was to pump between 2 – 20 litre/minute of a latex solution with a viscosity of around 600 cP at 10 bar discharge pressure.

The capacity was to be adjusted using an inverter and the pump speed altered in proportion to the flow through the bitumen pipeline. Following discussions they specified and purchased a Wanner Hydra-Cell, sealless, positive displacement high-pressure diaphragm pump, Model G25 . The pump, which featured a stainless steel wet end and operates between 70 and 650 rpm, was installed around a year ago and has worked well on the latex pumping application ever since. The Benefits Commenting on how the Hydra-Cell pump has operated on their application, John Shirley, engineering manager at Bituchem said, “We were aware of the problems involved when pumping latex and thanks to Michael Smith Engineer’s understanding of our requirements and recommending the most suitable type and model of pump, it is working perfectly”. He continued, “We have not had any issues from day one, the pump saves us time as we now add the latex as part of the overall process. We also appreciate how the pump operates with the combination of low speeds and medium to high pressures”.

The ability of Michael Smith Engineers to quickly understand the important requirements of this pumping application, combined with the specification of the most suitable pump, has proved very beneficial to Bituchem Building Products saving them time and ultimately enhancing product quality and improving consistency. Summary Positive displacement diaphragm pump technology does not have the disadvantages of other designs of pump when handling emulsions, such as latex. The sealless leak-free configuration ensures total product containment while the design of the wetted path reduces internal friction enabling the pump to deliver the level of shear-sensitive operation that is so important when working with latex. The pump’s positive displacement operating principle also guarantees that the product flow rate will remain volumetrically consistent. The Hydra-Cell range covers flow rates up to 140 lit/min at maximum discharge pressures between 70 and 170 Bar, depending on the model. The absence of seals, cups or packing eliminates the issues associated with seal failure and therefore lowers maintenance costs. They can also be run dry without damage They are available in a wide choice of liquid end materials ensuring versatility in their ability to handle most ‘challenging fluids’ along with the flexibility to be adapted to a wide range of pumping duties.

They have a proven track-record of robust and reliable operation in applications such as metering, dosing, injecting and spraying chemicals, solvents, acids, hydrocarbons, natural gas liquids, alkalis, polymers, aqueous ammonia, resins, slurries, recycled or dirty liquids. Food Science - Science Olympiad Student Center Wiki Food Science Jump to: navigation , search This page is outdated. The information it provides needs to be updated to reflect changes in the event rules or recent scientific developments. Please keep this in mind when reading the page and add updated information if possible. Food Science There are no images available for this event Question Marathons Marie Murphy Middle School This event was not held last year in Division C Food Science focuses on testing the chemical and physical knowledge of dairy and dairy products. Food Science was originally a trial event in states including Texas and North Carolina . When it was run in Texas as a Trial, it differed from many other states. Contents 7 Competition Tips The Event This event consists of taking a written test and do at least one of the following lab activities: prepare ice cream, perform protein/fat analysis, and/or curd analysis.

To be allowed to participate, you must bring: ANSI Z87 goggles (eye protection #4) Lab coats or lab aprons that reach the knees. If you are using lab aprons, your sleeves must reach your wrists. Closed-toe shoes (no sandals) Pants or skirts that cover the legs to the ankles Gloves for the ice cream lab 5 pages (front and back), containing notes in any form from any source Plastic bags,cups, and spoons Cheesecloth, a towel, and paper towels 500-600 mL plastic container with a lid pH paper -Note- Lab Notebook Before the competition, competitors must record 3 or more tasks for each of the three Lab Tasks (Ice Cream Formation, Determine Curd Mass, and Determine Milk Fat from Cream). All the experiments done should be written on the Food Science Experiment Form [1] and then put in the notebook. REMEMBER TO INCLUDE A PICTURE! Macromolecules Macromolecules are very large molecules. There are conventionally four different biopolymers: lipids, carbohydrates, proteins, and nucleic acids. The last does not apply to Food Science; therefore, we only need to pay attention to the first three.

In each of these categories of macromolecules, some subcategories exist. Lipids Lipids have many subcategories including fats, waxes, and sterols. The main ones you need to worry about are the triglycerides: fats and oils. Fats Fats are a good source of energy, giving 9 kcal/g of fat. The daily recommended amount of fat intake is limited to 65g. These contribute to a large amount of the obesity problem in the U.S. Fats are most commonly found as triglycerides. Triglycerides are made up of a glycerol "backbone" with three fatty acids attached. Fatty acids are long chains of carbon molecules with an ester group on the end. The fatty acids may be saturated, unsaturated, or trans. Triglycerides can use any combination of these different fatty acids. Saturated Fatty Acids Saturated fatty acids are one long chain of carbon atoms meaning no double bonds and no fancy stuff. Saturated fats are generally bad for you since they clog your arteries, increasing the risk of heart attack and stroke. Since the carbon atoms in a saturated fatty acid are packed closely together, saturated fats are usually solid at room temperature.

Saturated fats are generally found in animals. Unsaturated Fatty Acids Unsaturated fatty acids are also a long chain of carbon atoms, this time with one or more double bonds. Unsaturated fatty acids with one double bond are monounsaturated, and those with two or more double bonds are polyunsaturated. Unsaturated fats are generally better for you when not overeaten because they may help lower blood cholesterol level. Since double bonds exist, these fatty acids are much more wobbly and, therefore, are usually liquid at room temperature. Unsaturated fats are generally found in plants such as nuts and seeds. They are also found in fish as omega-3 unsaturated fatty acids. Omega-3 Essential Fatty Acids Omega-3 essential fatty acids are found in fish and plants. The name means there exists a double bond three carbon atoms from the non-ester end of the chain. Omega is the last letter in the Greek alphabet (lowercase omega is used). These fatty acids are "essential" because your body cannot produce them on its own, and they are vital for normal metabolism. Trans Fats Trans fats are not found in nature, although recent studies suggest that there may be small amounts.

Trans fats are unsaturated fatty acids heated up then made so "dizzy" that it changes from cis to trans configuration. Trans fats are unhealthy for you since they lower high-density lipoproteins (HDLs or "good" cholesterol) and raise low-density lipoproteins (LDLs or "bad" cholesterol). The recommended daily intake should be limited to 2g per day. Esters Esters are found on the end of all fatty acids. Esters are a group of organic molecules that contain -C=O-O- as part of the molecule. More specifically, esters are only one part of the molecules in this group, but any molecule that contains an ester is classified as an "ester". Esters are derived from carboxylic acids. When a carboxylic acid reacts with alcohol, an ester will form. For example, acetic acid will react with ethanol to make ethyl acetate. Common esters include ethyl acetate and ethyl ethanoate. Sterols The one sterol you'll want to know about is cholesterol.

Cholesterol, like all sterols, come in this form: (picture credit Wikipedia) Cholesterol comes in high-density lipoproteins (HDLs or "good" cholesterol) and low-density lipoproteins (LDLs or "bad" cholesterol. HDLs are made by your liver, while LDLs are generally consumed. Some types of foods, such as trans fats, are thought to raise LDL levels and lower HDL ones. If you have too much LDL, your arteries will clog and, as a result, you will get a heart attack. This is cardiovascular disease, the leading cause of death in America. Carbohydrates Carbohydrates are, as suggested by the name, hydrates of carbon. They consist of carbon, oxygen, and hydrogen atoms.

The formula for a carbohydrate can be expressed as Failed to parse (PNG conversion failed; check for correct installation of latex and dvipng (or dvips + gs + convert)): C_m(H_2 O)_n , where, most commonly, Failed to parse (PNG conversion failed; check for correct installation of latex and dvipng (or dvips + gs + convert)): m and Failed to parse (PNG conversion failed; check for correct installation of latex and dvipng (or dvips + gs + convert)): n are the same. Carbohydrates include simple sugars(carbohydrates made of one or two molecules of sugar), monosaccharides(any of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar) and disaccharides(a sugar (a carbohydrate) composed of two monosaccharides), complex sugars(carbohydrates made of three or more molecules of sugar attached together), and polysaccharides(a carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together).

Simple Sugars Simple sugars consist of single sugar units (monosaccharides) and disaccharides (which are made up of two monosaccharides). The names of sugars often end in the suffix -ose. Common monosaccharides include: Glucose (also dextrose) Lactose (glucose+galactose) Maltose (only found as a byproduct of hydrolysis of starch; glucose+glucose) Simple sugars are small, easy to break down, and, therefore, give you energy quite soon after you consume simple sugars. However, they run out quickly, leaving you tired. Think about crashing after a sugar high. The "Sugars" on food labels consist of mono- and di-saccharides. That's why you see sugar in milk; that's lactose, not added by the manufacturer. Complex Sugars Complex sugars are mainly polysaccharides. Polysaccharides are chains of many monosaccharides, most commonly glucose. Polysaccharides are divided into two main groups, storage polysaccharides and structure polysaccharides. Storage Polysaccharides Storage polysaccharides are our main source of energy.

There are two main storage polysaccharides: glycogen and starch. Glycogen is the storage polysaccharide found in animals. Starch is the storage polysaccharide found in plants. We humans consume a lot of it from foods like pasta or potatoes. Starch comes in two forms: amylose and amylopectin. Amylose is a straight chain of glucose molecules which coils up. Amylopectin is branched. Since there are more ends to be broken down in amylopectin, it is more quickly digested. When you look at a food label, the Dietary Fiber and Sugars don't quite add up to the Total Carbohydrate; the remainder is starch. Structure Polysaccharides Structure polysaccharides are polysaccharides meant to give structure. Two common structure polysaccharides are celluose and chitin. Celluose is better known as (dietary) fiber. It is insoluble. What is insolubility? indigestible by our bodies, so it cleans out our insides and comes out as feces. Proteins Proteins are polymers of amino acids.

Proteins are essential to human life because they carry out orders from the genes in cells. Proteins can be converted to energy by the liver when there is a lack of carbohydrate or fat; therefore, they provide 4 kcal/g. Protein Denaturation and Coagulation Protein denaturation is the undoing of natural structure by chemical or physical means. Denaturation doesn’t change the composition of the protein, only the structure. Protein denaturation can happen because of heat (140-180 degrees Fahrenheit/ 60-80 degrees Celsius), high acidity, air bubbles, or any combination of the three. Since denaturation changes the folds of the proteins, there are more open bonds, so they form new bonds. This creates a thickness or density. Coagulation is the process when these new bonds are formed. Enzymes Enzymes are a type of special proteins that catalyze chemical reactions. The names of enzymes often end in the suffix -ase. Examples are maltase (breaks down maltose), amylase (breaks down amylose and amylopectin), and lactase (breaks down lactose).

Some enzymes cause disease due to the fact that some people do not contain them or possess distorted, non-functional forms. The most common disease is phenylketonuria (PKU), which is a lack of functional phenylalanine hydroxylase, an enzyme. When functional, phenylalanine hydroxylase is supposed to break down phenylalanine, an amino acid found in the artificial sugar aspartame. Amino Acids Amino acids are the building blocks of proteins. Amino acids consist of 10-40 atoms each, mainly carbon, hydrogen, sometimes sulfur, and at least one nitrogen in the amino group, -NH2. Proteins are formed by linking the amine nitrogen with a carbon atom on another amino acid, forming a peptide bond. Complete and Incomplete Proteins You need all of the amino acids to live. There are 9 essential amino acids and 11 non-essential ones. Your body does not make the essential ones, therefore you need to eat them. The other 12 your body makes itself, therefore it is not essential to eat them. For a person with a normal diet, all 9 essential amino acids are normally found in most meats.

This poses a problem for vegetarians, who cannot eat proteins with all the essential amino acids. So they must eat complementary proteins, or two different food ingredients, when, eaten together, make complete protein sets that contain all the proteins that you need to eat. An example of a pair of complementary proteins is rice and beans. Emulsification An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of colloids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). The word "emulsion" comes from the Latin word for "to milk", as milk is an emulsion of fat and water, among other components. Emulsions, being liquids, do not exhibit a static internal structure. The droplets dispersed in the liquid matrix (called the “dispersion medium”) are usually statistically distributed. Hydrogenation Chemical reaction between hydrogen (H2) and another compound or element, usually in the presence of a catalyst (nickel, palladium or platinum). Reduces or saturates organic compounds. Hydrogenation typically constitutes the addition of pairs of hydrogen atoms to a molecule, generally an alkene.

Catalysts are required for the reaction to be usable; non-catalytic hydrogenation takes place only at very high temperatures. Hydrogenation reduces double and triple bonds in hydrocarbons, hydrogenation of unsaturated fats produces saturated fats. Partial hydrogenation can produce trans fats. Lactose Lactic Acid Lactic acid is an organic compound with the formula CH^3CH(OH)CO^2H. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion, CH^3CH(OH)CO^2. Lactic acid is found primarily in sour milk products, such as yogurt, kefir, some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough breads. Lactose Intolerance inability to digest lactose. Lactose intolerance is extremely common. It is estimated that 30 to 50 million Americans have some degree of lactose intolerance.

Certain racial and ethnic populations are more affected than others, including 50% of Hispanics; 75% of African Americans, Jews, and Native Americans; and 90% of some Asian populations. Symptoms: bloating, nausea,diarrhea. The small intestine often begins to produce less lactase after age two. Food Testing (Please note that 2016 competition no longer includes this section) At the competition, you are expected to be prepared to perform certain experiments on the Approved List of Ingredients. Most tests will instruct you on use, though. Viscosity Viscosity is the required testing subject of Food Science. You will need to make your own homemade viscosity testing device and prepare one or more standard curves. Vocabulary Viscosity-the resistance of fluid to flow Centipoise-a measure of viscosity. Often abbreviated cP. Failed to parse (PNG conversion failed; check for correct installation of latex and dvipng (or dvips + gs + convert)): \frac{1}{100}^\text{th} of a poise. Making a Viscosity Testing Device To make a viscosity testing device, there is a set of possible instructions in the rule book.

You probably will need to use the same amount of liquid or, if using the method above, do not change the lines. If you do not use the same amount each time, your graph will be wrong and you will not be able to accurately predict centipoise. The six liquids, standards, suggested by the rules to calibrate your device are: Water-1 cP Meadow Gold or Eagle Brand Sweetened Condensed Milk-5000 cP Pure Honey-7000 cP These are not the standards as they appear in the 2013 rules exactly, but there has been a Rules Clarification. This is how the new list should appear. Be sure these liquids are all fresh and at room temperature when you start testing. Every control possible should be made so that the only dependent variable should be the fluid's viscosity. Things like the person doing the test , the room temperature, the amount of liquid, the device used, are all important controls. You can create your standard curve graph with Excel or another spreadsheet program. You should be able to now predict the mystery liquid's viscosity at the competition! Do not forget to hand a copy of your standard curve(s) to the supervisor with your test.

Molecule Detection Tests There are certain tests used to detect macromolecules and other molecules in food. You may have to perform some of these at the competition. The most common tests that you are expected to perform are Benedict's, Biuret's, Iodine, and the Brown Bag test. You may also need to know about Sudan III/IV and Vitamin C Reagent(dichlorophenolindophenol). Benedict's Benedict's solution is also known as Fehling's solution. It tests for reducing sugars, or a sugar with a free aldehyde. The reaction between a reducing sugar and Benedict's is between the reducing sugar's aldehyde and the copper sulfate in Benedict's. To use Benedict's: Put a small sample of the food into a test tube. Liquefy the food by adding enough water to make it a liquid, if the food is not already a liquid. Add 5-10 drops of Benedict's Solution. Carefully heat the test tubes in a hot water bath at Failed to parse (PNG conversion failed; check for correct installation of latex and dvipng (or dvips + gs + convert)): 40-50^\circ Celsius for five minutes.

To deduce the results: The liquid will turn green, yellow, or brick red depending on the amount of sugar present. Green is the least sugar, yellow is more, and red is the most. Note that Benedict's will only work with reducing sugars. Reducing sugars are sugars with free aldehydes. (An aldehyde group is of the form R-CH=O where R is something organic.) Here's a rule of thumb: all monosaccharides are reducing sugars but not all reducing sugars are monosaccharides. Lactose, for example, is reducing; however, sucrose is not. Make sure you know your reducing sugars, because trick questions often arise on tests on this subject. Remember that Benedict's needs heating to work when answering test questions about it! Biuret's Biuret's Reagent is for detecting the presence of proteins. The active agent in Biuret's is also copper sulfate. The reaction is due to the formation of complex between the cupric ions in copper sulfate and the lone pair of electrons present on the nitrogen and oxygen atoms of peptide bonds of proteins. To use Biuret's: Put a small sample of the food into a test tube.

Liquefy the food by adding enough water to make it a liquid, if the food is not already a liquid. Add 2-5 drops of Biuret's Solution. Swirl gently to mix. Let sit for five minutes. To deduce the results: Biuret's will turn a pink/purple in the presence of proteins. Iodine Iodine solution, also Lugol's Iodine, is used to detect starch. It is a mix of the element iodine and potassium iodide. The reaction is the result of formation of polyiodide chains from the reactive starch and iodine. To use Iodine: Put a small sample of the food into a test tube. Liquefy the food by adding enough water to make it a liquid, if the food is not already a liquid. Add 2-5 drops of Iodine. Swirl gently to mix. To deduce results: The solution will turn dark blue, almost black, in the presence of starch. Note that amylose (straight chain form of starch) will stain less than amylopectin (branched form of starch). Brown Bag The brown bag is the easiest and least formal test. It tests for lipids (fats).

To perform this test, spread, rub, or pour some of the food on a brown bag. Wipe away the excess, and hold the bag to the light. Foods containing more lipids will stain the bag more transparently than ones that have less lipids. This test can also be done with plain paper, though the paper has to dry before it can be analyzed. Density You may have to find the density of certain baked foods made from ingredients on the Approved List of Ingredients such as bread. To do this, you will have to first cut it into a uniform cuboid (a 3-D rectangle). Next, use a ruler to measure the height, length, and breadth of the object. Record these measurements. Now, weigh the object. The event supervisor must provide a scale. Use the density formula to find the density of the food. Make sure to give your answer in the units wanted. The most common units wanted is Failed to parse (PNG conversion failed; check for correct installation of latex and dvipng (or dvips + gs + convert)): \frac{g}{cm^3} .

The density formula is Failed to parse (PNG conversion failed; check for correct installation of latex and dvipng (or dvips + gs + convert)): \text{Density}=\frac{\text{weight}}{\text{height}\cdot\text{length}\cdot \text{breadth}} Standard Curve The standard curve is a graph used to help determine the viscosity of an unknown liquid. Make sure your standard curve matches your viscometer! (Eg. If you have used 2 different viscometers before, make sure you bring the right curve with the right viscometer to the competition.) The event supervisor may require you to turn in a copy of your standard curve, so make sure you have another copy! Competition Tips Study a lot. This event is one of heaviest in terms of what you need to know, so learn a lot and keep it in your brain! Ask the event supervisor if you can unstaple and then later re-staple your test. This event will be a crunch on time, so this strategy may help so you can split the work with your partner. Get a lot of rest before the competition! Self-explanatory.Also, eat a big breakfast.

You should know what to eat, because you are in food science.lol Does soap emulsify oil?? | Page 2 | Power Wash Community Does soap emulsify oil?? New Jersey John Tornabene said: ↑ “What this Industry needs to know is that the REGULATORS and not the POWERWASHERS are the ones authorized to set the "Mandatory" regulations that are needed to implement laws(see below). "Regulations EPA is called a regulatory agency because Congress authorizes us to write regulations that explain the technical, operational, and legal details necessary to implement laws.

Regulations are mandatory requirements that can apply to individuals, businesses, state or local governments, non-profit institutions, or others.*" I think everyone is on board of "who" is authorized to set laws and regulations regarding our industry We should ALWAYS have a voice in what these regulations are in an open transparent setting Like everything else in most industries- The Regulators are not doing the day to day work - they sit in an office Springfield MO John Tornabene said: ↑ “So Pete if hot water is a "temporary emulsifier" doesn't that mean that if a Regulator says "hot water can be an emulsifier of oil" he would be correct? Just trying to understand this better so I can never be caught "with my pants down" when discussing facts with others who are clearly brighter then I am on these matters such as regulators if the opportunity presents itself again down the road. If we as an industry summit to that term and use it we will need to have the understanding that this "temporary emulsifier" can be broken and that the oil in your question can be safely and easily removed with simple filtering.

Using existing devices that the government uses and approves of now as oil pigs, booms or chemical absorbent socks (for oil recovery), as well as any multi stage filtering devices. I also see if we agree to that term (which you know I don't believe to be true) both the "industry" and the regulators will have to nail it down in writing. Knowing that it can not be expanded, pushed or pulled to one side or the other, fitting their agenda. As most know here I'm mostly a residential washer and do not face these problems as much as my commercial brothers but I will still stand up and call out what is see as a bad term or phrasing that could hurt us as an industry. Fort Worth, TX I agree Pete. If there is a basis of agreement as to what the term emulsion means then we have a starting point to move forward. "Temporary emulsion" works for me. I want to clarify. My comments are as to the definitions and terms being used "emulsifier" and "colloid". I am not certain or have been convinced that hot water is an emulsifier of an oil.

Prior to what you posted I would have said it was but reading your comments I have a tendency to reevaluate what I thought. I would now lean toward thinking that the heat from hot water is causing the oil to break apart and release from the surface easier, as it pertains to power washing. You make some good points about shear strength. Ones I had never considered before. I would even question if the oil is microscopically disbursed within hot water. If what I found is correct the hot water should turn cloudy which is does with a soap but I don't think it does with just hot water. This lead me to believe that it is disbursed in small clumps just not at the microscopic level hence it is not emulsion or emulsified. Good content Pete. We are never to old turn learn. This exchange has me feeling a little like a nerdy professor... LOL! I am definitely far from being a professor.

Springfield MO DunRite said: ↑ “I think everyone is on board of "who" is authorized to set laws and regulations regarding our industry We should ALWAYS have a voice in what these regulations are in an open transparent setting Like everything else in most industries- The Regulators are not doing the day to day work - they sit in an office Very true Mike I don't think is us versa them. I know they don't say I think we will do this to hurt that guy today but you feel that way sometimes. I see most regulators as not the enemy but as a desk jockey with no real world experiences. Education and real world terms that each side can hold on to is a starting point. So far even here we can not agree on a correct term for the use of hot water these regulators are coming from even another point of view and just are seeing things differently than we do. I don't want a undefined term to hurt us in some way. Springfield MO MHinderliter said: ↑ “I agree Pete. If there is a basis of agreement as to what the term emulsion means then we have a starting point to move forward. "Temporary emulsion" works for me. I want to clarify.

My comments are as to the definitions and terms being used "emulsifier" and "colloid". I am not certain or have been convinced that hot water is an emulsifier of an oil. Prior to what you posted I would have said it was but reading your comments I have a tendency to reevaluate what I thought. I would now lean toward thinking that the heat from hot water is causing the oil to break apart and release from the surface easier, as it pertains to power washing. You make some good points about shear strength. Ones I had never considered before. I would even question if the oil is microscopically disbursed within hot water. If what I found is correct the hot water should turn cloudy which is does with a soap but I don't think it does with just hot water. This lead me to believe that it is disbursed in small clumps just not at the microscopic level hence it is not emulsion or emulsified. Good content Pete. We are never to old turn learn. This exchange has me feeling a little like a nerdy professor... LOL! I am definitely far from being a professor. A partial convert leaning a bit towards my side.

I feel like that lone juror in 12 Angry Men. LOL Springfield MO Someone asked me why I kept talking about evaporation starting at 122* in the earlier post and then brought it to my attention I did not tie it up. Here is what I told them. As I stated evaporation starts at 122* the higher the temp the more the evaporation rate. I stated water and oil don't mix, air and oil don't mix but water and air will mix. The summing up is if water is being evaporated it is being taken in as water vapor and since air can't take in oil so the by the process of elimination the oil has to be left so not an emulsified mixture. We can see the water vapor from the hot water around us and with the use of simple oil socks, booms or chemical treated pigs we can remove the oil from the run off. Passing oil trough these socks can do two things for us remove the oil, and slow it down letting it cool even farther in temps. Fort Worth, TX JoshM said: ↑ “Emulsify means combining two liquids together which normally don't mix easily. Yes or no ?

So are we asking does oil mix with hot water ? or does it separate ? Would this not be an easy test to solve by trying to blend oil with Hot water ? Some one please help me understand. Thanks I think before you answer that question you have to first define what does "emulsify" mean: An emulsion is a mixture of two or more liquids that are normally immiscible (nonmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both the dispersed and the continuous phase are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, milk, mayonnaise, and some cutting fluids for metal working. The photo-sensitive side of photographic film is an example of a colloid. The word "emulsion" comes from the Latin word for "to milk", as milk is an emulsion of milk fat and water, among other components. Two liquids can form different types of emulsions.

As an example, oil and water can form, first, an oil-in-water emulsion, wherein the oil is the dispersed phase, and water is the dispersion medium. Second, they can form a water-in-oil emulsion, wherein water is the dispersed phase and oil is the external phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion. Emulsions, being liquids, do not exhibit a static internal structure. The droplets dispersed in the liquid matrix (called the “dispersion medium”) are usually assumed to be statistically distributed. Springfield MO JoshM said: ↑ “Emulsify means combining two liquids together which normally don't mix easily. Yes or no ? So are we asking does oil mix with hot water ? or does it separate ? Would this not be an easy test to solve by trying to blend oil with Hot water ? Some one please help me understand. Thanks Well Josh that is what we are discussing. It is not a easy answer. Depending on what definition one uses for what emulsifying is or means. The term hot water and emulsify leave alot open to each person and what they think each is.

How hot is hot what is emulsify several definitions have been discussed and are about the internet. I feel that is why as an industry we need a playing field and well defined terms locked down. My answer to your question "no" I believe that emulsify is combining to substances together in a colloidal suspension which I understand is a permanent bonding. Water be it hot or cold will suspend oil and it will separate or the oil can be removed form the suspension. Thus I belive that hot water containing oil is a suspension or solution but not a emulsion. A solution is always transparent, light passes through with no scattering from solute particles which are molecule in size. The solution is homogeneous and does not settle out. A solution cannot be filtered but can be separated using the process of distillation. A suspension is cloudy and heterogeneous. The particles are larger than 10,000 Angstroms which allows them to be filtered. If a suspension is allowed to stand the particles will separate out. A colloid is intermediate between a solution and a suspension. While a suspension will separate out a colloid will not. Colloids can be distinguished from solutions using the Tyndall effect.

Light passing through a colloidal dispersion, such as smoky or foggy air, will be reflected by the larger particles and the light beam will be visible. Atlanta So sorry I got to this post so far along but this thread has been a great one so far. I am commenting so I will get any new additions sent to me. I get the question about emulsification as well all the time. As well as why do I even need a soap if hot water will clean the concrete alone or lift out the oil? Along with why do we list that you can use half the strength of a soap when using hot vs. cold water on our labels? Ex: 1:50 for hot and 1:100 for cold for the same cleaner. It is very hard without having to teach a chemistry class every time to explain how all this works. I think Pete and others here have been doing a great job. Australia SoapWarehouse said: ↑ “I get the question about emulsification as well all the time. As well as why do I even need a soap if hot water will clean the concrete alone or lift out the oil? Along with why do we list that you can use half the strength of a soap when using hot vs.

cold water on our labels? Ex: 1:50 for hot and 1:100 for cold for the same cleaner. It is very hard without having to teach a chemistry class every time to explain how all this works. I think Pete and others here have been doing a great job. There is a well-established principle that states that the rate of chemical reaction is doubled for each 10C increase in temperature, Arrhenius law.

Question: What, from Latin 'to milk', is the technical name for a mixture of two or more liquids that are normally unblendable?
Answer: Emulsion