Most mayonnaise recipes call for oil (nonpolar, mostly hydrocarbon), vinegar (H2O and
Chapter 3, Problem 3.44(choose chapter or problem)
Most mayonnaise recipes call for oil (nonpolar, mostly hydrocarbon), vinegar (H2O and CH3COOH), and egg yolk. The last ingredient is a source of phospholipids that act as emulsifying agents. Explain.
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