Episode Two: Mayonnaise

LINK:
http://theoreticallyedible.tumblr.com/post/2512843326/for-those-of-you-who-go...

Bringing you Episode 2 of Theoretically Edible Foods (:

Making your own mayonnaise is more fun then buying it at the supermarket! It also contains minimal preservatives. Mayonnaise is a tasty emulsion of oil and water and it goes with just about everything (but not rice D: ). And, while you're learning about the formation of mayonnaise, why not learn about the scientific concepts involved behind it?

The content of these episodes are based off the secondary school syllabus (for those aged 12-16). We would love to hear your feedback, so comment and rate away! :D If you're interested, or attempting to distract yourself from schoolwork, do subscribe and watch our other videos for more dubious-looking food!

Category:

Education

Tags:

• theoretically
• edible
• foods
• theoreticallyedible
• oil
• water
• emulsion
• mayonnaise
• mayo
• cooking
• show
• concepts
• phospholipids
• egg
• yolks
• research
• studies
• whisk
• instructions
• science
• secondary
• school
• food

[Koreenth]

a hydrophilic ____ and a hydropholic ____ which allows the molecule to bind the polar ____ ? sorry, i cant understand some words. this really helped me with my assignment. thanks :D

[theoreticallyedible]

@Koreenth

A phospholipid has a hydrophilic head and a hydrophobic tail.

This allows it to bind to polar solvents like water (the hydrophilic head is attracted to it) and non-polar solvents like oil (the hydrophobic tail is attracted to it).

Thanks for watching! (:

[grasshoppersamurai]

HEHEHEHEHEHE EMULSIONS!

[iwantsunday]

super cool :D (the notes on proteins rock btw. I'M KOP'ING.)

[stripesoftherainbow]

FUN FACT! :)