Spattering and crackle of hot cooking oil with water: A classroom demonstration and discussion
Date
2009
Journal Title
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Publisher
American Chemical Society Division of Chemical Education
Abstract
The well-known effect where hot vegetable oil will pop and spatter when it comes in contact with water is used in an activity to teach chemistry concepts that include boiling point, miscibility, and density of liquids. The importance of heat points for oils and the intermolecular interactions of vegetable oils are also taught.
Description
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Keywords
Oils and fats, Edible, Chemical reaction, Conditions and laws of, Oils and fats, Edible—Thermal properties, Food science
Citation
Pinto, G., & Gauthier, C. V. (2009). Spattering and crackle of hot cooking oil with water: a classroom demonstration and discussion. Journal of Chemical Education, 86(11), 1281.