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Chemistry 19 Online
OpenStudy (anonymous):

What would be the effect on emulsion formation if you beat egg yolk in random direction?

OpenStudy (rane):

It doesn't matter what direction you are whisking the egg yolks. What matters when you are making mayonnaise is how quickly you are incorporating the oil. If you add too much too quickly you will break the emulsion and once that happens it is nearly impossible to bring it back.

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