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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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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