Q. Milk is:
Solution:
Emulsions are colloids in which both the dispersed phase and dispersion medium are liquids. Emulsions are of two types:
(1) Oil in water (O/W): In this type of emulsion, the oil will be the dispersed phase and the water will be the dispersion medium. The best example for O/W emulsion is milk. In milk, the fat globules (which acts as the dispersed phase) are suspended in water (which acts as the dispersion medium).
(2) Water in oil (W/O): In this type, water will be the dispersed phase and oil will be the dispersion medium. Margarine (a spread used for flavouring, baking and working) is an example of water in oil emulsion.
Hence milk is an example of fat dispersed in water emulsion.
(1) Oil in water (O/W): In this type of emulsion, the oil will be the dispersed phase and the water will be the dispersion medium. The best example for O/W emulsion is milk. In milk, the fat globules (which acts as the dispersed phase) are suspended in water (which acts as the dispersion medium).
(2) Water in oil (W/O): In this type, water will be the dispersed phase and oil will be the dispersion medium. Margarine (a spread used for flavouring, baking and working) is an example of water in oil emulsion.
Hence milk is an example of fat dispersed in water emulsion.