Stig Östlund

fredag, augusti 12, 2011

Cheeseburger Chemistry: Condiments -- Chemistry Now




Cheeseburger Chemistry: Condiments


The chemistry of ketchup, mustard and mayo: suspensions, emulsions. This video, one in a six-part "Cheeseburger Chemistry" series, uses ketchup, mustard and mayonnaise to explain two different types of mixtures: suspensions and colloidal dispersions (emulsions).

Credit: NBC Learn and the National Science Foundation (NSF)

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