The salad dressing conundrum

Document Type:Research Paper

Subject Area:Chemistry

Document 1

Due to the cohesive forces between similar molecules being higher than the adhesive forces, then the molecules separate apart. Majority of the vinegar used in the preparation of the salad dressing is mainly solutions of water and acetic acids, and also some other types of acids and alcohol depending on the type of vinegar made. These compounds, that is, alcohol, water, and acetic acid are all regarded to be polar molecules that slightly have a negative end at one end or in other cases in one pole and also slightly negative charge at another end. These slightly charged ends or poles arise due to some atoms in the molecule being highly electronegative, that is, they attract charges to themselves more than they share charges with other atoms.

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The other end is slightly positive, meaning that it repels charges from itself. Oils are types of lipids such as butter, land, and shortening and are generally considered to be non-polar. Lipids, which comprises of fats and oils are made up of long molecules whose functional units are known as fatty acids. The fatty acids are linked together by glycerol molecules into groups of three fatty acids that are known as triglycerides (Let et al. Majority of the atoms that make up fatty acids have even distribution of electrons and thus they neither have positive partial charges nor negative partial charges, despite that these molecules have some degree of polarity but not sufficient enough to make them polar. Non-polar molecules love their fellow non-polar molecules and they are therefore insoluble in polar molecules.

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Salad dressing is made up vinegar and some oils. The vinaigrette dressing is defined to be made up of mixing oil together with some acids which can either be vinegar or lemon in other cases. Due to the polarity different of the mixture, it can be enhanced by the use of salt, spices or in other cases herbs (Lai et al. Any mixture of these ingredients can be used as a salad dressing. Since from past, the vinaigrette was known to be made up of one part of vinegar and three parts of oil which is then whisked into an emulsion. The dressing salad depends on emulsifiers so as to form a single phase mixture. When the emulsifier is not properly handled, then a single phase solution cannot be formed from these ingredients.

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