Title: Week 6 Lab Date: 05/017/2012 Name: Benjamin Introduction: The purpose of the lab was to investigate how

different spices will interact and dissolve in different liquids. I used four different spices and four different liquids, and my results were very consistent. My hypothesis is that all four spices will have their flavors and colors extracted in the oil. They will clump up and virtually do nothing in the alcohol and water. As for the egg yolk I hypothesize that the granules of spice will get broken up and suspended in the thick yolk. Materials: Needed: 16 small cups, canola oil, egg yolks, water at room temperature, vodka, small fork. Method: I placed an individual egg yolk in four different cups. After that I poured a half once of water in to four cups as well. I did the exact same for the vodka and canola oil. I used vodka and canola oil because they are relatively tasteless, odorless, and relatively clear. I then proceeded to place a teaspoon of coriander into a small cup of each substance. After that I mixed in the spice vigorously with a fork. I repeated this step with the paprika, powdered ginger, and powdered cinnamon. After all was mixed I let the mixtures sit for tem minutes. Data: Water Most fell to the bottom. Most fell to the bottom. Most fell to the bottom. Most fell to the bottom. Oil Integrated and dissolved in alcohol very well Integrated and dissolved in alcohol very well Some fell to the bottom Some fell to the bottom Alcohol All of it fell to the bottom. Integrated and dissolved in alcohol very well All of it fell to the bottom. All of it fell to the bottom. Egg Yolk Fully mixed

Ginger

Cinnamon

Fully mixed

Paprika Coriander

Fully mixed Fully mixed

Results: I found the egg yolk to be very consistent. All the spices dissolved in the thick egg yolk with no problem, and I believe this happened because of the emulsifiers in the yolks. The alcohol and water acted as I suspected in that there was little to no integration. The alcohol did manage to extract a good amount of flavor from the spices with its large molecules. The only stand out was the cinnamon, witch fully integrated with the vodka. More research is needed to see why this happened. As for the oil, it dissolved with all the spices except the paprika very well. This may be because of it thicker viscosity than the water or alcohol. Also the oil took on the orange and yellow colors if they were present in the spices. My hypothesis was found to be partially true. The only real stand outs was that the alcohols ability to take on flavor and the oils lack of ability to do as much as it did which surprised me.

Conclusion: The oil extracts colors but not flavors very well. The exact opposite can be said of alcohol. Water is not a good dissolver of spices, but the exact opposite can be said of egg yolks.