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

Explanation

Milk is oil in water type emulsion