Using nothing but water and said olive oil, he managed to calculate the size of a single olive oil molecule as being 1.63 nanometers in length. To achieve this feat, he took 0.81 mg of olive oil ...

milk is an oil-in-water emulsion, as is mayonnaise; whipped egg whites are foams and dry into solid foams (meringues); jams are physical gels; and cooked egg whites are chemical gels. Dishes are ...