In this GCSE Chemistry revision video our GCSE Chemistry tutor discusses: Emulsions and Hydrogenation
Oil and water do not mix but if you shake the mixture well, droplets will be formed. These droplets are called emulsion. Emulsions are thicker than the water or the oil they contain. Emulsions are used in food. Emulsifiers are added to stabilise the emulsions. These chemicals stop the emulsions from separating. An emulsifier has a hydrophilic head and an hydrophobic tail. The hydrophilic head will bind to the water and the hydrophobic tail will bind to the oil and thus it will keep emulsions together. Hydrogenation is the process of converting unsaturated oil into saturated oil by using hydrogen gas. For hydrogenation, temperature needs to be around 60oC and Nickel is used as a catalyst.
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