Heat the olive oil in a large skillet. Add the oil to the skillet before placing it on the stove. Heat the oil over medium-high heat for one to two minutes. You can also use butter or another type of vegetable oil in place of the olive oil. Use a wok, if you have one available.
Egg whites help emulsify fats and water-based liquids in certain recipes. Emulsification is a process by which you mix two liquids that normally do not mix well together. Emulsification of fats allows you to mix them with water-based substances, which has important implications for cooking and for digestion. To emulsify fats, you need substances such as bile salts or other compounds that help connect the fat and water.
Electrolytic dissociation occurs when an electrolyte is dissolved in a polar solvent. For example, when hydrogen chloride, HCl, is dissolved in water to form hydrochloric acid, most of its molecules dissociate into hydrogen ions (H +) and chloride ions (Cl. ).Some pure substances spontaneously dissociate.issociation is generally reversible; when the atoms or ions of the dissociated substance are returned to the original conditions, they recombine in the original form of the substance. The dissociation constant is a measure of the extent of dissociation.