K. Taiwo, H. Karbstein, and H. Schubert [J. Food Process Eng., 20, 1– XXXXXXXXXX)] studied the influence of temperature on the kinetics of adsorption of a variety of food emulsifiers at oil–water...

K. Taiwo, H. Karbstein, and H. Schubert [J. Food Process Eng., 20, 1–16 (1997)] studied the influence of temperature on the kinetics of adsorption of a variety of food emulsifiers at oil–water interfaces. They used interfacial tension measurements to monitor the rate at which egg yolk present at 10 times its critical micelle concentration was transferred to a water–soybean oil interface. The rates of these processes are important in assessing the potential stability of oil-in-water emulsions of the type found in salad dressings and mayonnaise. The interfacial tension can be viewed as a property that reflects the contributions of the various species present at the interface, being an additive function of these contributions. Each individual contribution is proportional to the quantity of the material in question located at the interface between the oil and the water. The “reaction” of interest can be regarded as yolk (aqueous phase) ? yolk (interface) (a) Test these data to determine if they are consistent with either first- or second-order kinetics and determine the corresponding rate constant. (b) Data obtained at other temperatures indicate that the apparent activation energy for this process is roughly 1.4 kcal/mol. Comment.