Q5
Emulsions are normally prepared by shaking the two components together vigorously although some kind of emulsifying agent usually has to added to stabilize the product. This emulsifying agent may be a soap or other surfactant (surface active) species or a lyophilic sol that forms a protective film around the dispersed phase.Emulsions broadly classified into two types:
(i) Oil in water emulsions (O/W): Oil acts as dispersed phase and water acts as dispersion medium.
(ii) Water is oil emulsions (W/O): Water acts as dispersed phase and oil acts as dispersion medium. Dye test, dilution test may be employed for identification of emulsions.
Read two statements:
(1) Milk is an example of oil in water (O/W) type emulsion
(2) Cold cream is an example of water in oil (W/O) type emulsion