ELEMENTS, COMPOUNDS AND MIXTURES. Food Chemistry. OBJECTIVES. Distinguish between pure substances and mixtures. Compare homogeneous and heterogeneous mixtures. Define solutions. Distinguish between a solute and solvent. Recognize water as a universal solvent.
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Examples: salt water, milk, air, cola
Another name for a homogeneous mixture:
Solution – one substance is dissolved in another
Water is recognized as a universal solvent.
This can be a problem with vitamins and minerals dissolving in cooking water.
This is also known as “Immiscible”
Examples: salad, potato soup, Italian dressing
Example: Sugar dissolves faster in boiling water.
Example: A warm can of soda will go flat faster than a cold can of soda.
Example: Ice cream is still soft in the freezer because of the sugar dissolved in the water.
Your table now has 4 glasses. Add 4 different solutions to the glasses and identify the type of mixture as homogeneous or heterogeneous.
Glass # 1 – Place 1 drop of food coloring in your glass of water and stir.
Glass # 2 – Add ¼ cup oil to the water.
Glass # 3 – Add ¼ cup vinegar the water.
Glass # 4 – Add ¼ cup vinegar to the oil.