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Author Question: How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively? ... (Read 173 times)

Arii_bell

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on: Aug 19, 2018
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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Reply #1 on: Aug 19, 2018
Answer to Question 1

a

Answer to Question 2

a


Arii_bell

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


Kingjoffery

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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