![]() Mayonnaise is a mixture of oil and water, stabilised by proteins in the egg yolk. Butter is also a colloid as there are water molecules trapped in between the fat. If you put cream in a jar and shake for a about 10 minutes the fat molecules stick together, making butter and a liquid called buttermilk. The particles making up a colloid are smaller than those in a suspension. Cream is a colloid as it’s made up of tiny particles of fat dispersed in water. They are a special type of mixture where tiny particles of one substance are scattered through another substance. Cream, lotion, soap etc., are commonly prepared in the cosmetic industries.What is a colloid ? A colloid is a mixture is two or more substances mixed together but not chemically combined ( they can be separated ). Cod liver oil, cortisol are used in medical formulations. Milk, butter, mayonnaise etc., are prepared on an enormous scale by emulsification technique. The viscosity of both phases should be in an equilibrium state. The interfacial surface tension should be less between the two liquid phases for the development of emulsion. There are mainly two factors that promote the process of emulsification, which includes: Therefore, the process of stabilizing the two insoluble liquid phases to form an emulsion by either a mechanical force or by adding an emulsifier is the phenomenon commonly refers to as “ Emulsification”.
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