Spattering and crackle of hot cooking oil with water: A classroom demonstration and discussion

Date
2009
Authors
Pinto, Gabriel
Gauthier, Carmen Valdez
Journal Title
Journal ISSN
Volume Title
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
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.
DOI
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