I need a lab report for emulsifiers experiment under the LIPIDS heading. See bel

Question

I need a lab report for emulsifiers experiment under the LIPIDS heading. See below. Needs to be in the format of Purpose, Procedure, Hypothesis, and Results. Thank you!

3. ear a small lettuce leaf and drop iodine on the torn edge. Notice that the leaf may turn a light orange, just like the water, but doesn't turn black. This is another negative control experiment showing that iodine doesn't turn fiber black. 4. (Hypothesis) Repeat the test with sugar water, vegetable oil, and any of the "starchy" foods you chose that are liquids 5. Cut a small cube of potato, onion and a chunk from each of the three starchy" foods you chose that are solids. 6. (Hypothesis) Add several drops of iodine to each and observe the color for amber or black color Conclusions Which foods contained starch? Which did not? How did your hypothesis match your results? LIPIDS Hydrophobic chemicals (like fat and other lipids) do not mix with water. Hot water mixed with a food will melt the fats and cause them to float to the top in little bubbles or even a complete layer. However, if an emulsifier is present, the fats will stay mixed with the water. You will be mixing hot water with butter, egg yolk, and three "fatty" foods from the kitchen to test for emulsifiers Test for Emulsifiers Safety Note -This is the most dangerous experiment you will do all semester because you will be working with hot water and drinking glasses DO NOT touch drinking glasses with your bare skin once hot water has been added. Wait at least 15 minutes for the water to cool down before touching with bare skin l. Heat water to steaming in a coffee pot, the microwave, or from a very hot tap. DO NOT boil water. (If using the microwave, use a microwave safe container and heat in 30 second increments to avoid boiling.) 2. Add 1 cup of hot water to a drinking glass. Add a tablespoon of butter (1/8th or a stick) to the hot water and stir for 30 seconds. Let the cup sit for 5 minutes 3. Note the bubbles or layer of oil floating on top of the water. Add 1 drop of blue or green food coloring and mix again. Note that the top layer does not absorb the dye. The floating oil that excludes the dye means there is no emulsifier present. This is a negative control keep it for reference

Explanation / Answer

Lab report:

Purpose: To test the presence of emulsifier in the given substance.

Procedure: Water is heated in a coffee pot or a microwave oven. It is then transferred to a drinking glass. One table spoon of butter is added and stirred well. It is then allowed to stand for 5 minutes. A layer of oil is seen floating on the top of water. Then, a drop of coloring agent is added and color change is noted. The experiment is repeated again using egg yolk in place of butter and the color changes are noted again.

Hypothesis: Presence of emulsifiers results in complete mixing of dye in a solution.

Results: When a coloring dye is added to a glass of water containing butter, the top layer does not take up the dye and is seen un colored. At the same time, when a coloring dye is added to the glass containing egg yolk, the entire solution takes up the color of the dye and the top floating layer of oil cannot be demonstrated. This shows that the emulsifiers cause complete mixing of dye in a solution.

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