Question

Otis watches a cooking show on making mayonnaise. The chef dissolves salt and sugar in vinegar. She mixes in an egg yolk, and then mixes in oil until the ingredients are completely blended together. The chef says that it’s great on sandwiches and that it can be stored without separating. Which best describes the purpose of the egg yolk in the recipe?

Answer 1

We are using vinegar ( a polar compound) and oil (non polar compound) in the making of mayonnaise. The two will form emulsion when mixed together and will be separated as two distinct layers

Here chef uses egg to hold or homogenize the two immiscible substances together.

Thus egg is stabilizing the colloid formed between vinegar and oil.

Answer 2

Answer:

B

Explanation:

It acts to hold the vinegar and oil together in a colloid.