The Only Meaning of Oil-Wet Water

A story of Dave Eggers' s story "Oil - the only meaning of damp waters" tells us how people forced themselves to other people and things when people are more likely to surrender I will explain. Throughout the story, the contradiction between power and surrender reveals that you have to part with it from time to time. Compulsive relationship compared to healthy relationship. Please do not accept yourself or your own abilities, but adapt it. Desire and desire are in stark contrast to needs and necessities. Let's move things along the flow, not to force things to others.

Hydrophobic substances such as oil have nonpolar molecules that do not form hydrogen bonds with water molecules. This is why oil and water do not mix, why water does not get wet from the oily surface, and why oil is fundamentally essential to life. They form a cell wall separating the internal moisture from the outside. Milk is an emulsion of fat and water. Fat (triglyceride) is not mixed with water, but the relevant compounds - diglyceride and monoglyceride - have polar, water compatible heads. These compounds adhere to fat globules and help disperse them in the water. They are also major components of cell walls in the form of lipid bilayers. Emulsifiers make up most of the food puzzles from milk to creams, eggs, and everywhere.

Most food emulsions are known as oil-in-water type. This means that oil (or fat) droplets are dispersed throughout the water. Put oil and water in a tank, shake it violently, then disperse the oil. However, a substance called an emulsifier is needed to prevent oil droplets from coalescing. Egg yolk contains many emulsifiers, so yolk is very important for the production of food such as mayonnaise and mayonnaise in the Netherlands. Lecithin is another important emulsifier of egg yolk. Known as phospholipid, it is a fat-like molecule with a "head" that loves water and a "tail" that is long and water-saving. The tail is embedded in lipid droplets whose heads protrude from the surface of the droplets and enter the surrounding water. This establishes a barrier to prevent the surface of the lipid droplets from contacting the surface of other lipid droplets.

We all know that oil and water are not mixed, this is where the emulsifier is involved! Egg yolks not only increase the richness of mayonnaise but lecithin in egg yolk also acts as an emulsifier, leaving the oil and water in soy sauce dispersed and mixed. Beating oil before adding oil helps immediately add some air to the sauce, so it does not get too dense. Lemon juice is a liquid used for sauce, adds flavor and helps to dilute it. Since citric acid is contained in lemon juice and it becomes very acidic, add a small amount of lemon juice at one time so that egg protein will not degenerate and solidify. In this case, 1 teaspoonfully appears once, after egg yolk is used once, it is gradually stirred in oil.