I recently did a chem lab and we made ice cream. We have to answer questions by looking them up online and I can't find this one:
What allows oily butter fat and water to stay mixed in cream?
Pleaseee help me?! I'm lost when it comes to chem so simple language would be greatly appreciated!
2007-03-27 08:36:49 · 2 answers · asked by blueskylvr7 1 in Science & Mathematics ➔ Chemistry
It is called an emulsion of two immiscible liquids. The drops of oil are small so they do not quickly recombine into an oily layer and separate from the water layer. The harder you mix it, the smaller the drops and the longer it will stay as an emulsion. If you keep it liquid and leave it to sit for a while eventually the oil and water will separate into two layers. When it is frozen that cannot happen.
2007-03-27 08:45:15 · answer #1 · answered by Sandy G 6 · 0⤊ 0⤋
I dont think anything allows fat to mix with water because water is polar and it cannot dissolve non polar substances like fats. I think some other stuff were added in the cream, like milk...
2007-03-27 15:45:32 · answer #2 · answered by aznkm91 2 · 0⤊ 0⤋