![]() You might have noticed labels on the dairy cases that milk is homogenized. The fat globules do not coalesce and form a separate layer because they are protected by a membrane layer that keeps the fat particles separate from the water phase. Milk is an emulsion with fat particles (globules) dispersed in an aqueous (watery) environment. Most of us think of milk as a simple healthy drink, but the chemistry of milk is not as simple as it seems. ![]() Let’s understand the chemistry of emulsion with the following examples.įor thousands of years, milk has been a part of the human diet. Simple emulsions are either oil suspended in an aqueous phase (o/w) or water suspended in oil (w/o). This problem is addressed by a process called emulsification, in which emulsifiers are added to the mixture. Although, this state does not last more than a few minutes on its own. In a more general sense, the particles of one liquid (the dispersed phase) are suspended throughout another liquid (the continuous phase) to make an emulsion. Basically, an emulsion is a mixture of two or more liquids that are commonly immiscible. These examples represent a distinctive class of mixture known as an emulsion. To name a few, they are mayonnaise, milk, salad dressings, hand lotion, and hair conditioners. Yet within our home are numerous examples of products in which oil and water do mix. ![]() We are all familiar with the immiscibility of oil and water. However, some ingredients are generally immiscible. Most of the cuisines we enjoy are prepared by mixing ingredients. Mixing is the most common technique for ingredients to join up. Yes, you guessed it right – It’s your kitchen. It would be surprising for many of you to realize that you can access the most basic real-life chemistry lab, anytime you want, in your own home. Chemistry, in general, is all about putting substances together and observing the results.
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