Emulsions

Emulsions

1. Research

   • Source 1
     • Specific Volumes
     • Clear Instructions
     • Precise measurements
   • Source 2
     • No dependant variable
     • No structured instructions
     • Not precise

2. Other methods

   • Using egg yolk
     • Really sticky and is time consuming ( when it comes to beakers at least)

3. Variables

   • Independent Variable
     • Amount of emulsifier
       • Range: 0-5ml
       • Interval: 1ml
   • Dependant
     • Time taken to separate
   • Controlled Variables
     • Oil (10ml)
     • Water (10ml)
     • Shakes
     • Food colouring ( 2 drops)
     • Room Temperature

4. Preliminary Testing

   • Volume of water and oil
   • 10-20 ml
   • Reasons to choose range: To see how long it takes
   • Final Value: 10 ml
     • Reasons for choice: Short enough to wait without wasting time. Long enough to record for more than one second

5. Hypothesis

   • The time taken for a mixture of oil, water and emulsifier to separate depends on the volume of emulsifier in the mixture
     • The bigger the volume, the shorter the time it takes for the oil and the water to separate

6. Risk Assessment

   • Apparatus could break due to rough handling or it falling on the floor
     • They could cause injuries and are expensive to replace
       • Be gentle with them and don't put them at the edge of the table
   • Ill-fitting bungs could cause the testube to shatter
     • Glass could cut skin and cause serious injuries
       • Choose the correct size bung
   • Lecithin could be accidently ingested
     • It could make the person very ill
       • Keep hands away from mouth and wash hands after use
   • All the substances are slippery
     • Somebody could slip and hurt themselves
       • Ensure the lids are secured on the bottles and clean u spillages immediately

7. Equipment

   • 10 ml of oil
   • Stopwatch
   • Thermometer
   • 10ml of water
   • 5 bungs
   • 4 testubes
     • marker ( to mark out 1 cm line on each of the testubes
   • testube rack
   • Food Colouring
   • 4 pipettes
   • medium strength lecithin

8. Fair Testing (Validity)

   • Shakes
     • Count and have another person keep track
   • Temperature
     • Use a thermometer to test the substances to make sure they are within average room temperature
   • Oil+ Water+ Food Colouring
     • Use a pipette graduated in ml to ensure the correct amount goes in
     • Use the 1cm line to know precisely when to stop the stopwatch to acquire the dependant variable

9. Random questions answered

   • DV will be measured using a stopwatch to a resolution of 0.001 of a second
   • 3 repeats. Enough to eliminate anomalies but not as much to make too many anomalies
   • The testubes will be used to contain all the liquids . The pipettes will be used as a measuring device. The stopwatch is to measure the dependant variable