"The colloidal systems in which fine droplets of one liquid are dispersed in another liquid are called emulsions the two liquids otherwise being mutually immiscible. Or we can say that
"Emulsion are the colloidal solutions in which both the dispersed phase and the dispersion medium are liquids."
A good example of an emulsion is milk in which fat globules are dispersed in water. Size of the emulsified globules is commonly of the order of 106 m. Emulsion resembling lyophobic sols in some properties.
(1) Types of Emulsion : Depending upon the nature of the dispersed phase, the emulsions can be classified as follows;
(i) Oil-in-water emulsions (O/W) : The emulsion in which oil is present as the dispersed phase and water as the dispersion medium (continuous phase) is called an oil-in-water emulsion. The milk is an example for the oil-in-water type of emulsion. In milk liquified fat globules are dispersed in water. Other examples of it are vanishing cream etc.
(ii) Water-in-oil emulsion (W/O) : The emulsion in which water forms the dispersed phase, and the oil acts as the medium of dispersion is called a water-in-oil emulsion. Such type of emulsions is also termed oil emulsions. The Butter and cold cream are examples of these types of emulsions. The other examples for it are cod liver oil etc.
(2) Properties of emulsion
(i) Emulsions show all the characteristic properties of colloidal solution such as Brownian movement, the electrophoresis Tyndall effect, and many more.
(ii) These are coagulated by addition of the electrolytes containing polyvalent metal ions signifying negative charge on the globules.
(iii) The size of the dispersed particles in emulsions in larger than those in the sols. The range of it is from 1000 Å to 10,000 Å. though, the size is smaller than the particles in suspensioins.
(iv) Emulsions can be converted into two separate liquids by heating, centrifuging, freezing etc. This method is also known as demulsification.
(3) Applications of emulsions
(i) Concentration of ores in metallurgy
(ii) In medicine (in the emulsion water-in-oil type)
(iii) Cleansing action of soaps.
(iv) Milk, which is an important constituent of our diet an emulsion of fat in water.
(v) The digestion of fats in the intestine is through emulsification.
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