When common emulsifiers function to mix lipid- and water-based ...

[codyclark]

When common emulsifiers function to mix lipid- and water-based ingredients,
 a. the glycerol molecules and hydroxyl groups in their structures are drawn to the lipid phase.
  b. the one or two fatty acids in their structures are drawn toward the lipid phase.
  c. their molecules are completely hydrophilic.
  d. the hydrophobic ends of their molecules attach to water.

Question 2

The lipoproteins of egg yolk are classified as
 a. both surfactants and good emulsifiers.
  b. surfactants but not good emulsifiers.
  c. good emulsifiers but not surfactants.
  d. neither surfactants nor good emulsifiers.

[Carissamariew]

Answer to Question 1

b

Answer to Question 2

a

[codyclark]

Thanks for the timely response, appreciate it

[tuate]

Gracias!