Emulsions are normally prepared by shaking the two components together vigorously although some kind of emulsifiying agent usually has to added to stabilize the product. This emulsifying agent amy be a soap or other sufactant (surface active) sepcies or a lyophilic sol that forms a protective film around the dispersed phase. Emulsion 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 in oil emulsion (W/O): Water acts as dispersed phase and oil acts as dispersion medium Due test, dilution test may be emplyoyed for identification of emulsions. Q. Read two statment s: (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
A
water in oil emulsions are less viscous than the aqueous emulsions
B
Electrical conductance of aqueous emulsions is less than the of oil emulsions
C
Deemulsification can be done by soap or detergent
D
An emulsion can be diluted with `H_(2)O ` then it is oil in water (O/w) type
