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What is "EMULSIONS"

Emulsions are colloids in which both dispersed phase and dispersion medium are liquids. 
Emulsion can be broadly classified into two types.
(i) Oil in water emulsions: In this type of emulsions, oil acts as (organic solvent) dispersed phase and water acts as dispersion medium. Some examples of this type of emulsions are milk, vanishing cream, etc. In milk, liquid fat is dispersed in water.
(ii) Water in oil emulsions: In this type of emulsions, water acts as dispersed phase and oil (organic solvent) acts as dispersion medium. Cold cream, butter etc, are examples of oil emulsions.
Identification of Emulsion 
The following tests may be employed to distinguish between the two types of emulsions:
(i) Dye test: Some oil soluble dye is added to the emulsion. If the background becomes coloured, the emulsion is water – in – oil type and if the coloured droplets are seen, the emulsion is oil – in – water type.
(ii) Dilution test: If the emulsion can be diluted with water, this indicates that water is the dispersion medium and the emulsion is of oil – in – water type. In case the added water forms a separate layer, the emulsion is water – in – oil type.
Preparation of Emulsion:
The process of making an emulsion is known as emulsification. Emulsion may be obtained by vigorously mixing both the liquids. The dispersed drops at once come together and form separate layers. To stabilize an emulsion, the addition of a small quantity of a third substance known as emulsifying agent or emulsifier is essential. Soaps and detergents are most frequently used as 
emulsifiers.
The other common stabilizing agents are proteins, gum and agar-agar.

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