10 Questions
What is creaming in emulsions?
The separation of emulsion into two regions, one rich in the dispersed phase than the other
What is coalescence in emulsions?
The process by which emulsified particles merge to form large particles
How can creaming of emulsions be avoided?
Production of small droplet size emulsion by efficient emulsifying agent
How can phase inversion in an emulsion be achieved?
By adding an electrolyte
What is the major factor to prevent coalescence in emulsions?
The mechanical strength of the interfacial film
How can upward and downward creaming in emulsions be classified?
According to the density of internal and external phase
What is the purpose of adding α – tocopherol to emulsions?
To prevent oxidation of oils (antioxidant)
Which type of emulsion is more stable in terms of microbial instability?
Water-in-oil (w/o) emulsion
What is the effect of ionic surfactants on emulsions with opposite charged material?
Causes rapid creaming
How can the stability activity of emulsions be assessed?
Globule size analysis
Test your knowledge on creaming and emulsions with this quiz. Learn about the separation of emulsions into two regions and techniques to avoid creaming according to Stoke’s law and other factors.
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