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

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dc.contributor.authorPinto, Gabriel
dc.contributor.authorGauthier, Carmen Valdez
dc.date.accessioned2022-10-05T00:40:09Z
dc.date.available2022-10-05T00:40:09Z
dc.date.issued2009
dc.description.abstractThe 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.en_US
dc.identifier.citationPinto, 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.en_US
dc.identifier.issn0021-9584
dc.identifier.urihttps://search.ebscohost.com/login.aspx?direct=true&AuthType=shib&db=edsgao&AN=edsgcl.211512375&site=eds-live&scope=site&custid=s5615486
dc.identifier.urihttp://hdl.handle.net/11416/813
dc.language.isoenen_US
dc.publisherAmerican Chemical Society Division of Chemical Educationen_US
dc.subjectOils and fats, Edibleen_US
dc.subjectChemical reaction, Conditions and laws ofen_US
dc.subjectOils and fats, Edible—Thermal propertiesen_US
dc.subjectFood scienceen_US
dc.titleSpattering and crackle of hot cooking oil with water: A classroom demonstration and discussionen_US
dc.typeArticleen_US

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