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132 Chapter 9 Figure 9.4 Sample Speech on Making Mayonnaise To create liquid phosphorus, we cook raw ore that contains phosphate and capture the steam. Viruses cause illness by colonizing cells. An organizing analogy communicates the big picture in a way that is easy to grasp and lays the foundation for more detailed explanation. Figure 9.4 displays a sample techni- cal presentation where the primary obstacle is a difficult process. Examine this presentation for its use of defini- tions, visual aids, and organizing analogies. The primary obstacle to understanding technical con- tent may be new concepts, difficult processes, or both. For example, the main obstacle to understanding PM-10 pollution is new concepts. Thus, the author focused on strategies for clarifying concepts. The main obstacle in the mayonnaise presentation is a difficult process. Thus, the Topic: Making Mayonnaise Specific Purpose: I want my audience to understand the process of mixing oil and water to form a consumable prod- uct: mayonnaise. Main Idea: There are three steps in understanding how oil and water can create a mayonnaise: First, I will ex- plain the molecular make up of water and oil; second, I will explain the role of emulsion in creating an environment so oil and water can mix; and finally, I will describe the role of lecithin in making mayonnaise. InTrODucTIOn I. We’ve heard it all of our lives: Oil and water don’t mix. [Slide 1] A. It’s often used as a way to say that some relationships are just doomed, because of their very nature, like the relationship between a married couples’ in-laws. B. The phrase is actually based on a sound scientific principle. II. But did you know that lots of things are made out of oil mixed with water? [Slide 2] A. You can’t have a tuna sandwich without delicious mayo—which is a mixture of oil and water. B. Eggs benedict isn’t possible without a hollandaise sauce, a mixture of oil and water. [Slide 3] c. What’s needed is an emulsifier, which is like finding a person in a family that likes and connects both sets of in-laws. III. I have developed a strong interest in cooking, and I am especially interested in using principles of science in the kitchen. A. I am getting minors in chemistry and physics. B. I have practiced a lot of molecular gastronomy, which is combining science and cooking. IV. Today I will explain how oil and water actually do mix to create different foods, including mayonnaise. A. First, I will explain the molecular make up of water and oil. B. Next, I will explain the role of emulsion in creating an environment to mix water and oil. c. Finally, I will describe the role of lecithin as the emulsion for mayonnaise. [So we should begin by understanding the scientific principle for the claim that “oil and water don’t mix.”] BODy I. First, to understand why oil and water don’t mix, we need to understand their molecular make up. (Smithsonian Magazine, 11.17.10) A. Water molecules are polar. [Slide 4] 1. One end has a slight negative charge. 2. The other end has a slight positive charge. 3. Those two charges form a hydrogen bond and connect to other polar molecules (including water). B. Oil molecules are non-polar, so they can’t connect. [Slide 5] c. Mixing oil and water in a container means they will separate. [Slide 6] 1. The water molecules will connect together. 2. The oil molecules will bunch up together, and because they are lighter than water, they float. 3. Two separate layers are formed when mixing oil and water. [Transition: Now that we understand the molecular make up of oil and water and why they don’t mix, let’s explore how emulsion helps overcome the aversion these two have for one another.] M09_DISA8425_06_SE_C09.indd 132 25/4/2016 12:34 PM Technical Presentations 133 Figure 9.4 (Continued ) II. An emulsion is an important part of the equation that helps the mix. A. You could break up the oil with a whisk, but the droplets will return to blobs of oil without a new component, called an emulsifier. [Slide 7] (CulinaryArts.com) B. An emulsifier is a molecule with two different ends. [Slide 8] 1. One end likes water (hydrophilic). 2. One end dislikes water and likes oil (hydrophobic). 3. Using the family analogy from above, this is like finding someone who brings together both the wife’s side of the family and the husband’s side of the family. a. Often, the introduction of a new baby into the family can bring both sides of the family together. b. Both sides of the family may cooperate to help get the baby off to a good start. c. Similarly, the emulsion works to bring the oil and water together. (1) The hydrophilic end seeks to connect with like molecules (seeks water). (2) The hydrophobic end buries itself in the oil. (3) This forms tiny droplets that stop the oil and water from splitting, it is a stable mixture. [Thus, an emulsion is an important way to get water and oil to connect and lecithin is the perfect emulsion for making mayonnaise.] III. The final step in understanding how oil and water can become mayonnaise is understanding how lecithin operates as an emulsion. [Slide 9] (The Guardian, 7/12/2013) A. Lecithin is a specific type of emulsifier that is referred to as a phospholipid—which is made up of oil (fat) on one end and phosphoric acid on the other. 1. The fatty end attaches to other oils. 2. The phosphoric acid will attach itself to water and dissolve in it. 3. The lecithin acts like an adorable infant, attracting the attention of both the couples’ in-laws. B. Lecithin occurs naturally in foods such as wheat germ, some soy-based products, avocado, and eggs. (www.ift.org) C. To make mayonnaise, then, you mix eggs with oil. [Slide 10] 1. Eggs are proteins, fat, and phospholipid. 2. Egg yolks are the purest form of lecithin (phospholipid), so separate the egg whites and use only the yolks. 3. Slowly (these relationships take time) add the oil—a teaspoon at a time—to the egg yolks, whisking constantly. 4. Once the first half cup of oil is added, the mayonnaise is stabilized enough to add the oil more quickly. 5. If the sauce “breaks” or the water and oil separate, stop adding the oil and blend until it thickens again. 6. Finish with a squeeze of lemon and some salt for a perfect homemade mayonnaise! [The role of lecithin is important because it is a natural emulsifier, with one end that links to fat, the other end that links to water, and when mixed with oil and water, a delicious mayonnaise is formed] ConClusIon I. Today I have explained the three parts in understanding how oil and water actually do mix. A. First, I explained the molecular structure of water and oil. B. Next, I discussed the role of an emulsifier in helping to blend the molecular structure of water and oil. C. Finally, I described the role of a natural emulsifier, lecithin, in creating mayonnaise. II. While a lot of what our mothers told us is true, there are always exceptions—and mayonnaise is a great example of a time when water and oil do mix to make something delicious! FOODS THAT MIX OIL AND WATER 2 M09_DISA8425_06_SE_C09.indd 133 26/4/2016 1:45 PM 134 Chapter 9 Hydrophobic end Hydrophilic end Figure 9.4 (Continued ) 2 2 1 11 1 Water-loving head Water-hating tail Works Cited Alfaro, D., “What Is an Emulsion?” culinaryarts.about.com (blog), February 24, 2015, http://culinaryarts.about.com/ Flider, F. J., “Lecithin Production, Composition and Functionality,” IFT: Feeding the Minds that Feed the World (blog), http://www .ift.org/ Zielinski, S., “Oil and Water Do Mix,” Smithsonian.com, November 17, 2010, http://www.smithsonianmag.com/ Blumenthal, H., “Gee whisk,” The Guardian, July 12, 2003, http://www.theguardian.com/ M09_DISA8425_06_SE_C09.indd 134 4/27/16 4:26 PM Name: Topic: How Metal Oxide Semiconductor Field-effect Transistor is made (MOSFET) Specific Purpose: I want my audience to understand the processes involved in making one of the most important devices in electrical engineering which is the MOSFET. Type of Technical presentation: Conceptual Organizational Pattern: Chronological Discussion: Question A.. Why would your audience have difficulty understanding the material? In other words, justify the topic and highlight the obstacles to audience understanding. Be thorough and specific. Question B. How do you plan to help your audience overcome these barriers to understanding? In other words, in what ways are you applying the strategies that are appropriate for the identified obstacles? Be thorough and specific Topic: Making MOSFET (Metal Oxide Semiconductor Field-effect Transistor) Specific purpose: I want my audience to understand the processes involved in making one of the most important devices in electrical engineering which is the MOSFET. Main idea: There are a few steps involved in the MOSFET fabrication process. I will start by explaining what a MOSFET is and its physical properties, and then, the fabrication process. Introduction: I. If you are reading this right now, it is because of MOSFET and in today’s world, you probably can’t spend a day without MOSFET. And here is why A. If you have a computer or laptop, then it contains billions of MOSFETs, they are present inside the processor and other microcontrollers within the central processing unit(CPU). B. If you use a smartphone, it also contains billions of MOSFETS within its system C. In Today's world, most things require a bit of electronics application, and most of them require processors and microcontrollers and microcontrollers and processors require a lot of MOSFET. II. Now, what is the definition of MOSFET? A. According to ElProcus, MOSFET is a “semiconductor device that is widely used for switching purposes and for the amplification of electronic signals in electronic devices”.(Agarwal, 2020) III. MOS electronic devices apply the concepts of electronic and electrical engineering A. I have done extensive research on this specific topic. IV. In today’s presentation i’ll explain the fabrication process of MOSFET, A. i’ll begin by explaining what a MOSFET is B. Then I will talk about its physical properties C. Lastly, I will talk about its fabrication process. Body: REFERENCES https://www.elprocus.com/mosfet-as-a-switch-circuit-diagram-free-circuits/