Hel quick Why are emulsifiers important? From the demonstration, please explain what
emulsifiers do to a mixture of oil and balsamic vinegar. Draw a picture if it
helps.

Explanation:

Lecithin is found in egg yolks and acts as the emulsifier in sauces and mayonnaise. Lecithin also can be found in soy and can be used in products like chocolate and baked goods. Other common emulsifiers include sodium stearoyl lactylate, mono- and di-glycerols, ammonium phosphatide, locust bean gum, and xanthan gum.

its going to be mutualism cuz they both benefit from the relationship.

~batmans wife dun dun

answer: enthalpy

explanation:

for a exothermic reaction, the energy is released i.e. the energy of the products is lower than the energy of the reactants.

= enthaply

= energy of products

= energy of reactants

as , thus comes out to be negative. negative value of enthalpy shows that the reaction is exothermic.