Lab report: Mayonnaise

Couse Name: Food Science

Title of Experiment: BBQ Mayonnaise
Date of Experiment: 10th November 2016
Name: Bank Pawat Wachirawuttikai
Group Member:
-Ice Jirachot Tunkunpai
-Tah Kasidet Numfug
-Wade Watcharit Polsen
-Tawan Puchit Bunluesak
Introduction
Bond is the process of atom joining together to form a molecule. There are two main
types of bonding which are covalent bond and ionic bond. In covalent bond, the atoms is sharing
the electrons between two atoms, and ionic bond is transfer the electrons between two atoms, and
after they transfer the electrons one of the atom will be positive charge (the one that give the
electron) and another one will be negative (the one that inherited the electrons). The molecules is
formed when two or more atoms joined together. Moreover, molecules can be grouped as Polar
and Non-Polar molecules. Polar molecules is molecules that shared the electron not equally
and it tend to be the hydrophilic, after they shared the electrons one of the atom is slightly more
negative and another one is slightly more positive depend on the electronegativity, hydrophilic
molecule can mixt with water and the example is water. Non-Polar molecules is molecules that
shared the pair of electron equally and it tend to be hydrophobic, hydrophobic molecule cant
mixt with water and the example is oil. There are two types of mixture which are, homogeneous
and heterogeneous mixture. Homogeneous is mixing the hydrophilic substance with water.
Heterogeneous is mixing the hydrophobic substance with water. An emulsifier is a molecule that
has a hydrophobic tail and a hydrophilic head, the emulsifier can be used to make the
heterogeneous can mix with water, by change the heterogeneous mixture into homogeneous.
In this experiment, we are making the mayonnaise by mixing the homogeneous and
heterogeneous mixture together using an emulsifier. We use the emulsifier to mix the two
substance together because emulsifier is the molecule that with a hydrophobic and hydrophilic
part. In this experiment, we observe many things such as, the color, how it look like, what it taste
like. Therefore, in the mayonnaise we using the egg yolks as an emulsifier, we used the egg yolks
to help the oil and lemon juice can mix with other ingredients. After we finished mixing the
ingredients together, we add the flavor of BBQ to make it taste better, while we develop the
flavor we need to make sure to test it every time we add the sauce. After we finished with the
flavor, next is decorate the dish to make it look delicious.

Purpose: The purpose of this lab is to learned about mixing the emulsifier and how it
work/react with other mixtures in food.

Hypothesis: If we add the right amount of egg yolks, then the oil will be able to mix with
other ingredients properly.
Material:
1.tabasco sauce cup 8.fried chicken 2 pieces
2.Egg yolk 2 eggs 9.dressing
3.chesse 1 slice 10.BBQ sauce 3-4 cups
4.vinegar cup 11.whisk
5.lime juice 1/3 cup 12.salt 1 table spoons
6.Bowl
7.plate
Procedure:
1. Put egg yolk into bowl
2. Use a balloon whisk to whisk egg yolk
3. Put mustard and whisk it together
4. Drop a little oil slowly while whisk everything until it sticks together
5. Adding vinegar and whisk it until it changes color
6. Adding some BBQ sauce and follow by tabasco sauce
7. Adding cheese and lime juice
8. Whisk everything together
9. Serve with fried chicken and dressing
Results
Title: BBQ mayonnaise with chicken

Caption: Our mayonnaise sauce has the color is a little bit brown. After we finish we decorated
the dish and then serve.

Title: My group and mayonnaise

Caption: We helping together to make the BBQ mayonnaise, and we feel very proud of it.
Discussion Section

Q1: What was your groups strategy for developing your mayonnaise flavor?
-My groups strategy for developing the mayonnaise flavor is we test the flavor of mayonnaise
every time we add more ingredients, and we prepare the chicken to eat with mayonnaise because
we think that it would make the taste better. The ingredient that we use to develop the flavor are
BBQ sauce, lime, and tobacco sauce.

Q2: What was your groups strategy for developing your presentation?
- My groups strategy for developing presentation is we use the salad to decorate the dish so it
look more beautiful and delicious. And when we present, we would how we make it and what
ingredients we use.

Q3: What techniques or strategies did your group perform to successfully create an emulsion?
What were some sources of error?
- The techniques or strategies that my group perform to successfully create an emulsion is when
we add the oil in to our mayonnaise, we need to add the oil slowly so it can mix together
properly. Therefore, my group are made some sources of error which are adding too much of oil
and the result is my mayonnaise is taste like an oil and greasy.

Q4: Was the flavor your group choose successful in making a flavorful mayo? Why or Why Not?
What would you do differently in the future?
- My group choose to make the BBQ mayonnaise flavor, and it was very successful. First, our
group made the BBQ mayonnaise to eat with fried chicken, in my opinion, I choose BBQ sauce
to eat with fried chicken because I think BBQ sauce might get along well with chicken like in
many restaurant I have seen. In the future I would use more variety of ingredient to make the
flavor so it might taste better.

Q5: Was your presentation effective to enhance the flavor of your mayo? Why or Why Not?
What would you do differently future?
-I think the presentation effective to enhance the flavor of my mayonnaise, because the texture
and color of the food can effect and influence the viewpoint customers base on five senses in
evaluating of food. In future I would like to change the color and the decoration in my dish.
Q6: Which mayonnaise flavor and presentation do you think was most successful for your class
and why? (It can be a different group for each)
-In my class I think group that was the most successful is BBQ mayonnaise group (my group). In
my opinion, I think because my group can combine the mayonnaise with food very well, when
the chicken was eat with BBQ mayonnaise it taste very well. Moreover, we win the prize of all
three topic.

Research
Q7: Your body is made of mostly water. What happens when you eat food high in fat if fat is
non-polar and water is polar? How do you digest fat? Research this question and provide
appropriate in-text citations and APA citations. Do not copy your friend's and do not plagiarize.

-In our body have the water about 50-75%, when we eat food lipids, or fats, are digested and
absorbed in the small intestine. Because in our body have bile that contains bile salts, which act
as an emulsifier of lipids. It help to breaking up of fat into smaller emulsion droplets to make it
easy to digest before the intestine will absorb it.

Reference
(Gillaspy, R. Lipids digestion and Absorption. Retrieved December 2, 2016, from study. com,
http:study.com/academy lesson/lipids digestion and absorption.html erranscript. Header)

Conclusion

To sum up, in this lab experiment we learned about the emulsifier, homogeneous and
heterogeneous mixture by making the mayonnaise. In the lab we used egg yolks as an emulsifier
to mixing the oil and lemon juice that wont mix together normally. The emulsifier can mix
polar, and non-polar substance because it have both polar and non-polar in itself.