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What happens if you add oil to water then add emulsifier and shake it?
Wiki User
∙ 13y ago
When oil is added to water, after the addition of emulsifier, the oil will mix with water or emulsify. The simplest way to view this is by putting dirty greasy plates with olive oild or butter etc in a washing up bowl. Now add emulsifier (detergent -dish washing liquid) and the grease comes off easily.
Wiki User
∙ 13y ago
When you add oil to water, they do not mix due to their different polarities. Adding an emulsifier helps to stabilize the mixture by reducing the surface tension between the oil and water, creating an emulsion. Shaking the mixture helps to disperse the oil droplets more evenly throughout the water.
Wiki User
∙ 10y agoWhen oil and water are shaken together you'll never get a homogenous mixture. Depending on the amount (ratio) oil : water you'll get (rising) oily droplets in water or water drops (sinking) in the continuous oil phase.
Wiki User
∙ 14y agothe oil and water will mix together but after a while the oil will rise to the top. Oil is less dense than water.
Wiki User
∙ 11y agoA heterogeneous mixture.
Wiki User
∙ 13y agooily water or watery oil
Wiki User
∙ 6y agoThe mixture is nonhomogeneous.
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you get 6 boiling tubes. add 5 ml of water to each. add different emulsifier. put rubber bong on the top of the tube. shake up to 10 times. start your stopwatch. when you get 1cm of emulsifer on the top stop your stopwatch. reocrd the time for each one. draw up a table. get the average
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No. the oil always rests on the top of the water, this is because oil and water are 'immiscible' if you wanted to get them to mix together you can add washing up liquid (emulsifier) to the mixture the mixture is then known as an emulsion because you added the emulsifier (washing up liquid)
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A fat emulsifier helps to disperse fat molecules in water-based substances, such as in salad dressings or sauces, by breaking down the fat into smaller droplets. This creates a stable mixture that prevents separation of the fats and water, resulting in a smooth and homogeneous texture. Common fat emulsifiers include lecithin, mono- and diglycerides, and egg yolks.
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Nothing
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You get a solution.
