Question

1. traditional cooking uses chemistry. molecular gastronomy takes the chemistry of cooking to a whole new level. both types of cooking utilize colloids. use this link to answer items a through c below. (8 points)

food for tomorrow?
a. why is mayonnaise a colloid? (2 points)
https://course.apex.app.edmentum.com/public/cpop/1002005/1690217

Explanation:

A colloid is a mixture where tiny particles are dispersed throughout another substance. In mayonnaise, oil droplets are dispersed in water. These oil droplets are stabilized by lecithin (an emulsifier). The particles in mayonnaise are large enough to scatter light (Tyndall effect) but not large enough to settle out.

Answer:

Mayonnaise is a colloid because it has oil droplets (dispersed phase) uniformly distributed in water (dispersion medium), stabilized by emulsifiers like lecithin. The particles are of colloidal size (scatter light - Tyndall effect) and don't settle out.