Discussion
It's a greasy white gunk in the coolant tank. Normally accumulates around the edges of the lid etc. Basically it's emusified oil and water (mayonnaise) except in this case it indicates coolant oil from the cylinders seeping through the head gasket and into the coolant stream. Not good.
(I think I got that right, mines 'yota based so I don't have to worry about Rover issues
)
(I think I got that right, mines 'yota based so I don't have to worry about Rover issues
)Edited by 21TonyK on Sunday 18th April 16:25
Edited by 21TonyK on Sunday 18th April 17:52
Yep, when mine went I had been noticing a loss of coolant, there was no sign of anything untoward on the dipstick but when I took the oil filler cap off it looked like someone had dumped a teaspoon-full of mayonnaise around the inside of the filler cap, same slightly yellowy white colour and looked like the same texture (although I didn't finger it to check!). Not really messy, just neatly coating the inside of the filler cap. Took it to garage and they confirmed HGF. Fixed within a couple of days with no problems.
Mayonnaise (sometimes abbreviated to mayo) is a stable emulsion of oil, and vinegar or lemon juice, with many options for embellishment with other herbs and spices. Egg yolk is the traditional emulsifier. It is often cream in color, and may be anything in texture from that of light running cream to thick. In countries influenced by France, mustard is also a common ingredient[1], whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used it is also an emulsifier[2][3].
Nope - I wasnt trying to be helpful
Nope - I wasnt trying to be helpful
Gooby said:
Mayonnaise (sometimes abbreviated to mayo) is a stable emulsion of oil, and vinegar or lemon juice, with many options for embellishment with other herbs and spices. Egg yolk is the traditional emulsifier. It is often cream in color, and may be anything in texture from that of light running cream to thick. In countries influenced by France, mustard is also a common ingredient[1], whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used it is also an emulsifier[2][3].
Bored today Goob's
Nope - I wasnt trying to be helpful
Bored today Goob's
Nope - I wasnt trying to be helpful
Gooby said:
Mayonnaise (sometimes abbreviated to mayo) is a stable emulsion of oil, and vinegar or lemon juice, with many options for embellishment with other herbs and spices. Egg yolk is the traditional emulsifier. It is often cream in color, and may be anything in texture from that of light running cream to thick. In countries influenced by France, mustard is also a common ingredient[1], whereas in Spain it is made using the same ingredients, but specifically olive oil as the oil, and never with mustard. Numerous other sauces can be created from it with addition of various herbs, spices, and finely chopped pickles. Where mustard is used it is also an emulsifier[2][3].
Nope - I wasnt trying to be helpful
Gooby, are you really bored today??? You are having a very busy day posting on here!Nope - I wasnt trying to be helpful
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