The concept of emulsion and salad dressings | Zendy

Riikka Sirén | Zendy; Aila Vuorikoski | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

The concept of emulsion and salad dressings

Author(s) -

Riikka Sirén,

Aila Vuorikoski

Publication year - 2013

Publication title -

lumat international journal on math science and technology education

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.169

H-Index - 3

ISSN - 2323-7112

DOI - 10.31129/lumat.v1i2.1118

Subject(s) - emulsion , wine , class (philosophy) , food science , chemistry , computer science , organic chemistry , artificial intelligence

All substances are either pure substances or mixtures. In everyday life and cooking we mainly use mixtures such as emulsions. This article presents how the concept of emulsion can be taught to 7th grade students. The first step is to classify different substances and make different mixtures in a chemistry class. The next step is to apply what was learned by preparing different vinegar- and wine vinegar based salad dressings at a home economics class.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research