Making Salad Dressing
by Heather Amenhauser
Students will inquire how oil and vinegar act when mixed. They will discover that without an emulsifier, the two liquids separate. When you add mustard or egg yolk, the liquids stay mixed longer — demonstrating emulsification. Throughout the lesson, students will also be reviewing their skills with ratios.
Lesson Plan Link/URL
https://docs.google.com/presentation/d/17awyUbx52fKHzKQ4SbM6YXCqe-WjM8qu/edit?u…
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