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National Science Foundation

Chemistry Now: Cheeseburger Chemistry: Condiments

Cheeseburger Chemistry: Condiments--The chemistry of ketchup, mustard and mayo: suspensions, emulsions. This video, one in a six-part "Cheeseburger Chemistry" series, uses ketchup, mustard and mayonnaise to explain two different types of mixtures: suspensions and colloidal dispersions (emulsions).

Credit: NBC Learn and the National Science Foundation (NSF)


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