Cheeseburger Chemistry: Condiments

“The Chemistry of Condiments” (the sixth in a six-part Cheeseburger Chemistry series) uses ketchup, mustard and mayo to explain two different types of mixtures: suspensions and colloidal dispersions (emulsions). Two related Chemistry Now videos explain H2O and emulsions in more depth.

Provided by the National Science Foundation & NBC Learn

Runtime: 8:02

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