Question

Victor is making cake batter. When he added corn oil, fat-free milk, baking powder, and salt together, the oil and milk separated into two layers. To make a mixture that does not separate into oily and watery components, Victor should add ________ and stir the ingredients together.

Answer 1

To prevent the oil and milk from separating in the cake batter, Victor should add an emulsifying agent like egg yolk and stir the ingredients together.

Step-by-step explanation:

When Victor added the corn oil and fat-free milk to the cake batter, the oil and milk separated into two layers because oil is nonpolar and milk is polar. Nonpolar substances, like oil, do not mix well with polar substances, like water. To make a mixture that does not separate, Victor should add an emulsifying agent, which can interact with both the oil and water. For example, he could add egg yolk, which is a common emulsifying agent in recipes such as mayonnaise and cake batter. By adding egg yolk and stirring the ingredients together, Victor can create a stable mixture that does not separate into oily and watery components.

Answer 2

egg yolk

Step-by-step explanation:

• In order to combine the oily and watery components which are immiscible ( unable to mix) Victor would require an emulsifier.
• An emulsifier is a substance which contains molecules with hydrophilic (water-loving) and hydrophobic ( water-repellent) ends.
• Emulsifiers allow substances like water and oil to become miscible (able to mix and form a single smooth emulsion).
• Egg yolk is an example of an emulsifier which is suitable to Victor's activity- making cake batter.
• The egg yolk will prevent the separation of oil and water components.