A man is cooking pasta for his family. He pours some olive oil into a pot of boiling water, and the olive oil forms little beads. Which of
the following properties of oil best explains why oil molecules bead up in water rather than dissolve?
A.
adhesion
B.
hydrophilic
hydrophobic
D.
specific heat
E.
solute
Reset
Submit

When we are cooking pasta if we pour some olive oil into a pot of boiling water it forms little beads is described below.

Explanation:

While cooking posta if we pour some olive oil into a pot of boiling water it forms little beads it shows the property Hydrophilic.

1.The temperature at which Olive Oil will catch fire is around 600 degrees Fahrenheit. It will begin to smoke at around 400 degrees. Normal household ovens operate in a range between 200 and 500 degrees. So we have to keeps  the Olive Oil below the ignition temperature.

2.In case of olive oil ignition temperature , this is around 410 degrees and sometimes lower for some olive oils.

3.If an oil is heated beyond its smoke point, it gives off toxic smoke. Because olive oil has a low smoking point, cooking with olive oil runs the risk of creating smoke that contains compounds that are harmful to human health.

4.Oil boils at a MUCH higher temperature. When you pour oil in to boiling water, the oil just heats up a bit but doesn't change state. Generally, in practical terms, cooking oils don't boil at all. They tend to decompose instead.

5.Most veteran pasta makers add oil to their pasta water to prevent the noodles from sticking together, or to keep the water from boiling over. ... You can also stir the pasta as soon as you place it in the pot—and periodically for the rest of the cooking time—to prevent the noodles from sticking together.

6.Adding olive oil to boiling pasta water actually prevents the water from boiling over, it's not meant to keep noodles from sticking together

i think its c. amphipod