Why does food coloring make hot water faster?
The food coloring mixes through the hot water faster than it mixes with the cold water. This is because in hot water, the water molecules have more energy and are moving faster than the molecules of cold water.
What happen to the hot water with food coloring as it drops in the cold water?
In hot water, the food coloring diffuses (spreads out) through the water quickly. In cold water, the food coloring diffuses (spreads out) through the water slowly. The hot water causes the food coloring to diffuse faster. At higher temperatures, particles move faster.
What happens to the food coloring dropped in the bottle containing water after one day?
Answer: -the food coloring drops on the water, as it drops, it spreads throughout the bottle smoothly. – when it spreads, it’s starting to loss its color. – when dropped on the water, it spreads in any direction.
Why does food coloring mix with water and not oil?
Vegetable oil is a non-polar molecule. Food coloring is a polar molecule so it WILL mix with the water. The water and the food coloring are both polar molecules and will mix together. That’s why the water blobs turn the color of the food coloring and the oil does not.
Can you still recognize oil in water?
They’re able to bond with the water molecules. However, non-polar molecules only mix well with other non-polar molecules. This explains why oil doesn’t mix well with water. Their molecules aren’t able to bond.
Can you emulsify oil and water?
If you shake the oil and water together then the oil breaks up into tiny droplets and becomes distributed in the water forming a mixture. By vigorously mixing the emulsifier with the water and fat/oil, a stable emulsion can be made. Commonly used emulsifiers include egg yolk, or mustard.
What can I use to emulsify oil and water?
Lecithin is a phospholipid molecule found in soy and isolated in refining of soy oil. It is an effective and popular food emulsifier. Egg yolk contains two emulsifiers—lecithin, which promotes oil in water emulsions, and cholesterol, which promotes water in oil emulsions.