![]() To understand the secret of how butter can be made of two immiscible liquids, we need to delve back into the molecular structure. The opposite of a water-in-oil emulsion would be an oil-in-water emulsion in which oil droplets are entrapped within water. An emulsion is any mixture of two liquids that don’t usually mix. This is commonly known as a water-in-oil emulsion. While oil and water don’t normally mix, in butter, tiny microscopic water droplets are dispersed within the fat. In addition to all these lipids, surprisingly, butter contains water. For example in butter, oleic acid (32%), myristic acid (20%), palmitic acid (15%) and searic acid (15%) make up the greatest percentage of the fatty acids. Triglycerides do not have to be the same three fatty acids, but can be mixed and matched. Fatty acids are long hydrophobic chains of hydrogen and carbons that repel water. Triglycerides are molecules made of three fatty acids bound to glycerol, a sugar alcohol. In contrast to simple molecules like water (H 20) or sugar (C 6H 12O 6), butter does not have one molecular formula rather, it is a mixture of triglycerides. Broadly defined, lipids are any molecules that have hydrophobic, or water repelling, characteristics. This activity brought to you in partnership with CrazyAuntLindsey.Despite the misconception among certain pop culture icons that butter is a carb, butter, like other fats and oils, is a lipid. " Making Butter at Home" from Boston Children's Museum ![]() " Salad Dressing Science Mixes Up Researchers" from Scientific American " How to Make Butter out of Cream, and Why It Works" from Crazy Aunt Lindsey
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