Oil-in-water and water-in-oil emulsions: examples and properties

1. A.
   Milk
2. B.
   Vanishing Cream
3. C.
   Paint
4. D.
   Butter

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1. A.
   Paint
2. B.
   Butter
3. C.
   Vanishing cream
4. D.
   Milk

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1. A.
   The droplets in emulsions are often negatively charged and can be precipitated by electrolysis.
2. B.
   Emulsions exhibit Brownian movement and Tyndall effect.
3. C.
   The two liquids in emulsion can not be seperated by heating, freezing etc.
4. D.
   The emulsions are stabilised by addition of third component called emulsifying agent.

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1. A.
   The oil is dispersed phase and water is dispersion medium.
2. B.
   If water is added, it will be miscible with the emulsion.
3. C.
   The addition of a small amount of an electrolyte has no effect on conducting power.
4. D.
   Water is a continuous phase.

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