The chicken fat is less dense than the rest of the soup, so it floats on the surface.
Fat droplets are hydrophobic, meaning they do not mix well with water due to their chemical composition. The hydrophobic nature of fats causes them to repel water molecules, leading them to clump together and float on the surface of water. This phenomenon is known as the immiscibility of fats and water.
They don't. Unless you are swimming, they may help you float.
Non-polar molecules are more likely to float in water because they are hydrophobic (water-repelling) and do not readily mix with water. Examples include oil, fats, and waxes. Due to the lack of polarity, these molecules are less dense than water and tend to float on its surface.
The fats (i.e. cream) from the milk will dissolve in the gasoline and the the resulting gasoline/cream solution will float on the water from the milk.
Of course! I have 2 healthy chickens in my back yard and they eat all of our dinner scraps, such as corn, left over fats from meats, berries etc. They love it and plus its healthy. The rinds from the watermelon are perfectly good for the chickens.
the density of each of the fats. the higher density, the lower it will be in a mixture
Gasoline
Unsaturated fats, including monounsaturated and polyunsaturated fats, are the types of fats that come from plants. These fats are generally considered healthier options compared to saturated fats found in animal products. Examples of plant-based sources of unsaturated fats include olive oil, avocados, nuts, and seeds.
Oil does not sink in water. Almost all oils and fats are less dense than water so they will float.
Emulsification of fats is necessary because a fat globule has large surface area for enzymes to act upon it. Emulsification reduces the surface area and then more enzymes can act upon it and thus can produce more energy.
Because it is like a magnatizing ordeal so to say and it just bounces of non polar molcuels. :)
Bile contains bile slats that help in the process of emulsification of fats without which fats cannot be digested. emulsification of fats also increases the surface area of the fat malecules for lipase to act on.