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Questions and Answers
What type of emulsions do emulsifying agents with a greater hydrophilic character tend to promote?
What type of emulsions do emulsifying agents with a greater hydrophilic character tend to promote?
- Oil-in-water emulsions (correct)
- Water-in-water emulsions
- Water-in-oil emulsions
- Oil-in-oil emulsions
According to the Plastic or Interfacial Film Theory, where do emulsifying agents position themselves?
According to the Plastic or Interfacial Film Theory, where do emulsifying agents position themselves?
- Between immiscible liquids (correct)
- Outside the emulsion system
- Within the dispersed phase
- Within the continuous phase
What property of the emulsifying agent determines whether oil-in-water or water-in-oil emulsions are formed?
What property of the emulsifying agent determines whether oil-in-water or water-in-oil emulsions are formed?
- Thickness of the film
- Flexibility of the film
- Toughness of the film
- Solubility in the two phases (correct)
In which phase does the emulsifier with higher solubility become the continuous phase of the emulsion?
In which phase does the emulsifier with higher solubility become the continuous phase of the emulsion?
What effect does a greater hydrophobic character of an emulsifying agent have on emulsions?
What effect does a greater hydrophobic character of an emulsifying agent have on emulsions?
What is the main function of emulsifying agents in the Surface Tension Theory of emulsification?
What is the main function of emulsifying agents in the Surface Tension Theory of emulsification?
According to the Surface Tension Theory, what shape do all liquids tend to form to minimize their surface area?
According to the Surface Tension Theory, what shape do all liquids tend to form to minimize their surface area?
In the Oriented-Wedge Theory, where do emulsifying agents orient themselves around the droplets?
In the Oriented-Wedge Theory, where do emulsifying agents orient themselves around the droplets?
What role does surface tension play in resisting the formation of smaller droplets in emulsification?
What role does surface tension play in resisting the formation of smaller droplets in emulsification?
How does the Oriented-Wedge Theory explain the orientation of emulsifying agents in immiscible liquids?
How does the Oriented-Wedge Theory explain the orientation of emulsifying agents in immiscible liquids?
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