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Author Question: How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively? ... (Read 229 times)

Arii_bell

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How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively?
 a. temporary and semi-permanent emulsions
  b. semi-permanent and permanent emulsions
  c. temporary and permanent emulsions
  d. none of the above answers is correct

Question 2

Which of the following can reform a temporary emulsion that has separated?
 a. agitation
  b. short storage times
  c. extreme temperatures
  d. surface drying
  e. added salt
  f. none of the above answers is correct



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Kingjoffery

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Answer to Question 1

a

Answer to Question 2

a



Arii_bell

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Both answers were spot on, thank you once again




 

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