Have you ever wondered what happens when you subject shelf-stable emulsions from your local grocery store to 3,000 times the force of Earth's gravity using>"/>
Have you ever wondered what happens when you subject shelf-stable emulsions from your local grocery store to 3,000 times the force of Earth's gravity using a centrifuge? Yeah, me too!
I chose three different types of emulsions: mayonnaise, salad dressing, and canned soup. (I also tested spaghetti sauce, but one of the test vials exploded mid-'fuge, so the results were inconclusive). For each emulsion, I centrifuged two popular brands to note their differences in separation after an hour at 3,000 RPMs (equivalent to 3,000 Gs in my centrifuge). It is important to note that an emulsion that separates under these conditions does not indicate a better or worse product, simply a stronger or weaker emulsion. The goal of this experiment was not to determine which brand you should buy. The goal of this experiment was to spin a bunch of shit at extremely high G-forces and see what happened.
As I said earlier, this experiment was more about messing around than testing a hypothesis. Speaking of messing around, what substances would you like me to try spinning? The centrifuge is still my newest toy, and like all toys, I'm eager to fill it with unusual liquids.