Timeline for How can I make edible gold sink in water without affecting the drinking-water quality?
Current License: CC BY-SA 3.0
3 events
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| Jun 11, 2017 at 4:01 | history | edited | Sean E. Lake | CC BY-SA 3.0 |
Add egg yolk and link to Wikipedia emulsifier page.
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| Jun 10, 2017 at 14:14 | comment | added | John Rennie | Yes, it's almost certainly the surface tension to blame. You could try adding alcohol to reduce the surface tension :-) | |
| Jun 10, 2017 at 13:18 | history | answered | Sean E. Lake | CC BY-SA 3.0 |