Emulsion Lab Report

10 Points

Name ______

For credit on your lab, you must submit a brief "lab report" in the open response field below. A lab report describes the methods and results of an experiment, along with a discussion and conclusion on the findings.

Mayonnaise by Jamie Oliver

Ingredients:

2 pasteurized egg yolks

1 T. Dijon Mustard

1 1/3 cup canola oil (amount will vary)

1 T. Vinegar

1 t. lemon juice

Using the Kitchen Aid mixer, whisk together the egg yolks and mustard until smooth.
Drip slowly, drip by drip, oil until mixture thickens.
Slowly add oil in a steady stream. The amount of oil may vary. If you prefer a thicker mayonnaise, you will add more oil.
Add vinegar and lemon juice and mix until smooth.

(1 point each)

Which ingredient is known as the continuous phase in this recipe? ______

Which ingredient is known as the dispersed phase in this recipe? ______

Motivation of experiments

Summarize here the motivation of the lab. Why is it an interesting question to investigate, in the context of the scientific theme of the week? What can you learn about the recipe from looking at it from a scientific perspective?

You will be graded on a rubric of 0 to 3 points.

0 points: Difficult for the reader to discern the main idea. Too brief or too repetitive to establish or maintain a focus.
1 point: Attempts a main idea. Sometimes loses focus or ineffectively displays focus.
2 points: Presents a unifying theme or main idea, but may include minor tangents. Stays somewhat focused on topic and task.
3 points: Presents a unifying theme or main idea without going off on tangents. Stays completely focused on topic and task. A complete answer should explain that the lab illustrates what emulsions and foams are, and how they are formed.

Materials and Methods

Describe all the materials and methods that you used in this lab so that someone may duplicate the recipe. Explain why someone might use more or less oil and why it is important to start adding oil drip by drip.

You will be graded on a rubric of 0 to 2 points.

0 points: Difficult for the reader to discern how to carry out the experiment.
1 point: Describes the basic materials and methods but it would be difficult for someone else to carry out what you have done.
2 points: The description contains all information for someone else to carry out what you have done.

Results and Discussion

Describe your experiments and the corresponding results. You should explain as much as possible how your experiments are related to the scientific themes of the week. You will be graded on a rubric of 0 to 3 points.

0 points: Description of the results is too brief for the reader to understand the findings. No discussion attempted.
1 point: Summarizes results but includes no substantive discussion.
2 points: Presents a unifying theme or main idea, but includes only part of the relevant discussion. A result in this category would include how the lab relates to the theme of the week, but with no explanation or interpretation of the underlying science.
3 points: A complete analysis of the lab, presenting results, comparisons with expectations and scientific principles without going off on tangents. This report also includes a discussion of the phases of the mayonnaise, the functions of the ingredients used in the recipe, and how you identify a broken emulsion and how to prevent the emulsion from breaking.