thank you very much this was helpful. I have gained a lot of understanding now. I feel you didn't shake the mustard powder test tube as much as the others if I am not mistaken.
Hi, I would like to thank you for this wonderful video and I would like to ask you about the best food emulsifier for palm oil and what is the ratio of emulsifier to oil
it is still not clear to me when is to stop the timer i-e when the clear complete separation takes place and no further change can be seen or when separation just take place although it is not complete
That's why this method is not the best but is good enough to be carried out in any setting. You can be asked why is this method not a suitable method to investigate emulsifiers and your answer will be the reply you have above. Think about ways you can improve this method
thank you very much this was helpful. I have gained a lot of understanding now. I feel you didn't shake the mustard powder test tube as much as the others if I am not mistaken.
Very helpful for me. Thank you
Hi, I would like to thank you for this wonderful video and I would like to ask you about the best food emulsifier for palm oil and what is the ratio of emulsifier to oil
Thank you it helped me to uderstand the test
What is the matter that make yolk egg Surfactant?
Can we use a protective colloid
Any references for this
it is still not clear to me when is to stop the timer i-e when the clear complete separation takes place and no further change can be seen or when separation just take place although it is not complete
That's why this method is not the best but is good enough to be carried out in any setting. You can be asked why is this method not a suitable method to investigate emulsifiers and your answer will be the reply you have above. Think about ways you can improve this method
cool
Thank you it helped me to uderstand the test