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Processed foods that are made from both polar and nonpolar ingredients often include at loast one ingredient called an "emulsifier to provent separation during storage. Lecithin is an emulsiher used in many commercial salad dressings. The picture below shows its molecular structure. Use its structure and your knowledge of polarity and its effect on liquid miscibility to explain how lecithin prevents the vinegar and oil in salad dressing from soparating. Mote Vinegar is a diute solution of acetic acid in water. Molecular structure of lecithin HC-0-6 -CH -CH, -CH, CH CH CH, CH, CH CH, CH, CH CH CH CH-CH, -CH CH, H-06-CH, CH CH, CH CH, CH CH, -CH, CH, -CH -CH- CH -CH, CH-CH,

Processed foods that are made from both polar and nonpolar ingredients often include at loast one ingredient called an "emulsifier to provent separation during storage. Lecithin is an emulsiher used in many commercial salad dressings. The picture below shows its molecular structure. Use its structure and your knowledge of polarity and its effect on liquid miscibility to explain how lecithin prevents the vinegar and oil in salad dressing from soparating. Mote Vinegar is a diute solution of acetic acid in water. Molecular structure of lecithin HC-0-6 -CH -CH, -CH, CH CH CH, CH, CH CH, CH, CH CH CH CH-CH, -CH CH, H-06-CH, CH CH, CH CH, CH CH, -CH, CH, -CH -CH- CH -CH, CH-CH,

World of Chemistry, 3rd edition
World of Chemistry, 3rd edition
3rd Edition
ISBN:9781133109655
Author:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan L. Zumdahl, Donald J. DeCoste
Chapter21: Biochemistry
Section: Chapter Questions
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Processed foods that are made from both polar and nonpolar ingredients often include at least one ingredient called an “emulsifier" to prevent separation during storage. Lecithin is an emulsifier used in many commercial salad dressings. The picture below shows its molecular structure. Use its structure and your knowledge of polarity and its effect on liquid miscibility to explain how lecithin prevents the vinegar and oil in salad dressing from separating. Note: Vinegar is a dilute solution of acetic acid in water. Molecular structure of lecithin: H,C-0 -C -CH, -CH2 -CH2 -CH; -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH -CH; -CH2 -CH2-CH2 -CH;-CH, H,C-0 -C -CH; -CH -CH2 -CH; -CH; -CH2 -CH2 -CH2 -CH, -CH, -CH2-CH; -CH; -CH2-CH3 CH, H,C -0 -P -0 -CH, -CH, -N -CH, CH,
Transcribed Image Text:Processed foods that are made from both polar and nonpolar ingredients often include at least one ingredient called an “emulsifier" to prevent separation during storage. Lecithin is an emulsifier used in many commercial salad dressings. The picture below shows its molecular structure. Use its structure and your knowledge of polarity and its effect on liquid miscibility to explain how lecithin prevents the vinegar and oil in salad dressing from separating. Note: Vinegar is a dilute solution of acetic acid in water. Molecular structure of lecithin: H,C-0 -C -CH, -CH2 -CH2 -CH; -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH -CH; -CH2 -CH2-CH2 -CH;-CH, H,C-0 -C -CH; -CH -CH2 -CH; -CH; -CH2 -CH2 -CH2 -CH, -CH, -CH2-CH; -CH; -CH2-CH3 CH, H,C -0 -P -0 -CH, -CH, -N -CH, CH,
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