Pinto, GabrielGauthier, Carmen Valdez2022-10-052022-10-052009Pinto, 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), 1281.0021-9584https://search.ebscohost.com/login.aspx?direct=true&AuthType=shib&db=edsgao&AN=edsgcl.211512375&site=eds-live&scope=site&custid=s5615486http://hdl.handle.net/11416/813The 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.enOils and fats, EdibleChemical reaction, Conditions and laws ofOils and fats, Edible—Thermal propertiesFood scienceArticle