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.
The term RedOx comes from the two processes that occur during a reaction: REDuction and OXidation. These reactions occur together, they cannot occur separately. Oxidation is the term given to the process of gain/addition of electrons from another compound, ion, or atom.Because the oxidizing substance removes electrons from another substance, which are then added to itself, the oxidizing substance becomes âreducedâ (more negative).eduction is the term given to the process of loss/removal of electrons, which are given to another compound, atom, or ion. Because the reducing substance gives electrons to another substance it becomes âoxidizedâ itself (more positive). And because it âdonatesâ electrons it is called an electron donor.