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

Answer

To determine the type of emulsion that butter represents, we can follow these steps:

### Step-by-Step Solution:

1. **Understanding Emulsions**: Emulsions are colloidal systems where both the dispersed phase and the dispersion medium are liquids. They can be classified into two types: oil-in-water (O/W) and water-in-oil (W/O).

2. **Identifying the Components of Butter**: Butter is primarily composed of fat (which is a type of oil) and water. The fat is the dispersed phase, and the water acts as the dispersion medium.

3. **Classifying Butter**: Since the dispersed phase (fat) is oil and the dispersion medium (water) is liquid, butter fits the definition of an oil-in-water emulsion.

4. **Conclusion**: Therefore, butter is classified as an oil-in-water emulsion.

### Final Answer:
Butter is an oil-in-water emulsion.

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