Question

Which of the following is the emulsion of water in oil ?
(A) Buttermilk
(B) Milk
(C) Cold cream
(D) Vanishing cream

Answer 1

Hint: It’s difficult to differentiate between types of emulsion by using naked eyes.
The result of an emulsion of oil and water mix is dependent on the volume fraction of both phases and the kind of emulsifier utilized.
So, there are different techniques used to determine it but some common examples can be remembered by their nature.
In milk, the fat quantity is comparatively greater.

Complete step by step answer:
Mixture of liquids out of which one is present as droplets of microscopic size is called an emulsion.
They are stabilized by some film forming agents but the unstable emulsions separate out in different liquid layers.
The types of emulsions are –
Oil in water (O/W)
Here, oil is the dispersed phase and water is the dispersion medium
For Oil in water emulsion, the best example is milk. The fat globules act like dispersed phase which are suspended in the dispersion medium of water
Water in oil (W/O)
Here, water is the dispersed phase and oil is the dispersion medium
Buttermilk, margarine are examples of Water in oil emulsion.
The phase that is dispersed or present in colloidal particle shape is called the dispersed phase.
The medium the colloidal particles are distributed in is called the medium of dispersion.

So, the correct answer is Option A.

Note: Oil in water emulsions are most common in food products like mayonnaise, butter, etc.
Meat emulsion is the suspension of meat in liquid .
The boundary between the dispersed and continuous phase is called an interface.
It’s a type of colloid and the process of forming emulsion is called emulsification.