Emulsion

Definition

An emulsion is a type of colloid where two immiscible liquids are dispersed within each other, typically with one liquid forming droplets within the other. Emulsions often require an emulsifying agent to stabilize the mixture.

5 Must Know Facts For Your Next Test

1. Emulsions consist of two phases: a dispersed phase and a continuous phase.
2. Common examples of emulsions include milk (fat droplets in water) and mayonnaise (oil droplets in water).
3. Emulsifiers or surfactants are substances that help stabilize emulsions by reducing surface tension between the immiscible liquids.
4. Emulsions can be classified as oil-in-water (O/W) or water-in-oil (W/O), depending on which liquid is the dispersed phase.
5. The stability of an emulsion can be affected by temperature, pH, and the presence of electrolytes.

Review Questions

• What are the two phases present in an emulsion?
• Give two examples of everyday products that are emulsions.
• How do emulsifiers stabilize emulsions?

Related terms

Colloid:

A mixture where one substance is dispersed evenly throughout another at a microscopic level, but not dissolved.

Surfactant:

A substance that reduces surface tension between two liquids or a liquid and a solid, aiding in the formation of emulsions.

Suspension:

A heterogeneous mixture where solid particles are dispersed in a liquid but will settle over time if left undisturbed.