The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained. Concept introduction: The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter. Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

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Answer 1

Question

Chapter 8, Problem 42P

Interpretation Introduction

Interpretation:

The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained.

Concept introduction:

The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter.

Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

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Answer 2

Question

Chapter 8, Problem 42P

Interpretation Introduction

Interpretation:

The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained.

Concept introduction:

The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter.

Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

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Answer 3

Question

Chapter 8, Problem 42P

Interpretation Introduction

Interpretation:

The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained.

Concept introduction:

The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter.

Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

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Answer 4

Question

Chapter 8, Problem 42P

Interpretation Introduction

Interpretation:

The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained.

Concept introduction:

The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter.

Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

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Answer 5

Chapter 8, Problem 42P

Interpretation Introduction

Interpretation:

The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained.

Concept introduction:

The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter.

Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

Answer 6

Chapter 8, Problem 42P

Interpretation Introduction

Interpretation:

The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained.

Concept introduction:

The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter.

Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

Answer 7

Chapter 8, Problem 42P

Interpretation Introduction

Interpretation:

The reason behind appearance of oil and vinegar as separate layers in a bottle of salad dressing should be explained.

Concept introduction:

The emulsion is the sub category of colloidal mixture. It is usually a combination of two liquids phases that are not miscible into each other. Emulsion systems are unstable, and usually an additional agent called emulsifier is required to stabilize an emulsion. These emulsions find application in food and pharmaceutical industry. The examples that are included in emulsions are cream, lotion, butter.

Emulsions exist in two forms namely oil in water emulsion and water in oil emulsion. The oil in water emulsion consists of oil dispersed in the water which acts as continuous phase. The examples include mayonnaise and homogenized milk. Water in oil emulsion the water is dispersed in the continuous oil phase. Sunscreen is an example of water in oil emulsion.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 8.1 - Classify each substance as a heterogeneous...Ch. 8.1 - Use the appearance of each product to classify it...Ch. 8.2 - Consider the following diagrams for an aqueous...Ch. 8.2 - Classify each solution as an electrolyte or...Ch. 8.2 - Using the given number of moles, determine how...Ch. 8.2 - Prob. 8.2PP Ch. 8.2 - A solution contains the following ions:...Ch. 8.2 - If a solution contains 125 mEq of Na+ per liter,...Ch. 8.3 - Which compounds are water soluble? a. NaNO3 b. CH4...Ch. 8.3 - Prob. 8.7P

Solution Summary: The author explains that oil and vinegar appear as separate layers in a bottle of salad dressing because they are not miscible into each other.

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