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Emulsions are also called the colloidal ...

Emulsions are also called the colloidal solutions in which the disperse phase as well as dispersion medium are liquids. It may be oil-in-water or water-inoil type Emulsifiers can be sued to stabilize the emulsion. Soaps, detergents, proteins, and gums are used as emulsifiers.
Which of the following examples is/are oil-in-water-type emulsion?

A

Ink

B

Detergent

C

Soap

D

Milk

Text Solution

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The correct Answer is:
D
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Emulsions are also called the colloidal solutions in which the disperse phase as well as dispersion medium are liquids. It may be oil-in-water or water-inoil type Emulsifiers can be sued to stabilize the emulsion. Soaps, detergents, proteins, and gums are used as emulsifiers. Butter is an emulsion of type

Give one example of oil in water type emulsion.

Knowledge Check

  • Emulsions are also called the colloidal solutions in which the disperse phase as well as dispersion medium are liquids. It may be oil-in-water or water-inoil type Emulsifiers can be sued to stabilize the emulsion. Soaps, detergents, proteins, and gums are used as emulsifiers. Which of the following is homogeneous

    A
    Milk
    B
    Paint
    C
    Shampoo
    D
    All
  • Emulsions are also called the colloidal solutions in which the disperse phase as well as dispersion medium are liquids. It may be oil-in-water or water-inoil type Emulsifiers can be sued to stabilize the emulsion. Soaps, detergents, proteins, and gums are used as emulsifiers. Addition of lyophilic solution to the emulsion forms

    A
    A protective film around the dispersed phase
    B
    A protective film around the dispersion medium.
    C
    An aerosol
    D
    True solution
  • Emulsions are also called the colloidal solutions in which the disperse phase as well as dispersion medium are liquids. It may be oil-in-water or water-inoil type Emulsifiers can be sued to stabilize the emulsion. Soaps, detergents, proteins, and gums are used as emulsifiers. Emulsion can be destroyed by (more than one correct)

    A
    The addition of emulsifier which tends to form another emulsion
    B
    Electrophorsis with high potential
    C
    Freezing
    D
    All
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