Milk is an example of natural emulsion stabilized by:

Options

A. Fat
B. `Mg^(2+)` ion
C. Water
D. Casein

Answer

To answer the question "Milk is an example of natural emulsion stabilized by:", we can follow these steps:

### Step 1: Understand the concept of emulsion
An emulsion is a mixture of two immiscible liquids where one liquid is dispersed in the other. In the case of milk, it is a liquid-in-liquid colloid.

**Hint:** Remember that emulsions consist of two phases: the dispersed phase and the dispersion medium.

### Step 2: Identify the components of milk
In milk, fat is the dispersed phase, and water is the dispersion medium. This means that fat droplets are suspended in water.

**Hint:** Think about what the main components of milk are and how they interact with each other.

### Step 3: Recognize the role of emulsifying agents
Emulsifying agents are substances that help stabilize emulsions by preventing the dispersed droplets from coalescing (coming together to form larger droplets). In milk, the emulsifying agent prevents the fat from separating from the water.

**Hint:** Consider what substances in milk could help maintain the stability of the emulsion.

### Step 4: Identify the specific emulsifying agent in milk
The primary emulsifying agent in milk is casein, a type of protein. Casein molecules form a layer around the fat droplets, preventing them from clumping together and thus stabilizing the emulsion.

**Hint:** Recall the proteins present in milk and their functions in maintaining the emulsion.

### Step 5: Conclude the answer
Therefore, milk is an example of a natural emulsion stabilized by casein.

**Final Answer:** Milk is an example of a natural emulsion stabilized by casein.