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

Options

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

Answer

d