Home
Class 12
CHEMISTRY
(A) De-emulsification is a reverse proce...

(A) De-emulsification is a reverse process of emulsion formation
(R ) During de-emulsification , the emulsion breaks to give oil and water.

A

Both (A) and (R ) are true and (R ) is the correct explanation of (A)

B

Both (A) and (R ) are true and (R ) is not the correct explanation of (A)

C

(A) is true but (R ) is false

D

Both (A) and (R ) are false

Text Solution

Verified by Experts

The correct Answer is:
A
Doubtnut Promotions Banner Mobile Dark
|

Topper's Solved these Questions

  • SURFACE CHEMISTRY

    AAKASH SERIES|Exercise Objective Excersice - 3 (PREVIOUS NEET/AIPMT QUESTIONS)|12 Videos

  • STOICHIOMETRY

    AAKASH SERIES|Exercise PRACTICE SHEET (ADVANCED) (INTEGER TYPE QUESTION)|2 Videos

  • VA GROUP ELEMENTS

    AAKASH SERIES|Exercise PRACTICE EXERCISE|51 Videos

Similar Questions

Explore conceptually related problems

What is de-emulsification process ? How is it performed ?

(A)Milk is a naturally occuring stable emulsion . (R ) Milk is an example of oil in water type emulsion

Knowledge Check

  • The emulsifier for olive oil in water emulsion is

    A
    soap
    B
    egg albumin
    C
    mercuric iodide
    D
    kerosene

  • The emulsifier for olive oil in water emulsion is

    A
    soap
    B
    egg albumin
    C
    mercuric iodide
    D
    kerosene

  • Coagulation or de-emulsification can be done by which of the methods given below.

    A
    by addition of a substance which would destory the emulsifer
    B
    by addition of an electrolyte which would destory the charge
    C
    by heating, freezing and centrifuging
    D
    by electro phoresis

    • Similar Questions

    Explore conceptually related problems

    Most common emulsifier for vegetable oil, water emulsion is -

    Most common emulsifier for vegetable oil, water emulsion is

    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. Emulsions are 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 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 the two statements : A) Milk is an example of oil in water (O/W) type emulsion B) Cold cream is an example of water in oil (W/O) type emulsion

    Most common emulsifier for vegetable oil, water emulsion is ---

    (A) Non-ionic detergents remove grease and oil by micelle formation. (R) Palmitic acid reacts with poly ethylene glycol and gives non-ionic detergent.

    Home
    Profile