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
Some of the properties of emulsions are: I. Emulsions scatter light and thus exhibit Tyndall Effect II. Oily emulsions are more viscous than aqueous emulsions III. Electrical conductance of aqueous emulsions is higher than that of oily emulsions and increases on the addition of electrolyte. Select the correct properties:
Butter of tin is
Milk is an emulsion of fat dispersed in Water. What stabilliser stabilise the emulsion ?
Milk is an emulsion of W//O type.
Milk is an emulsion of fat dispersed in water and is stabilized by
In each of the following questions, which one of the given responses would be a meaningful order of the following? 1. Curd 2. Milk 3. Butter milk 4. Cow 5. Ghee 6. Butter
