Food Preparation and Nutrition

On Friday our Year 9 Food Preparation and Nutrition students investigated the reaction of various emulsions in equal quantities of oil and vinegar.

Using egg yolk, egg white and mustard, the reactions were measured and observed at set time intervals, to decide which became the most stable.

Well done for an interesting scientific lesson.
Mrs James

Screen Shot 2019-11-24 at 06.47.14

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