CH1012
L1 /
‹#›
L1 /
14
WORKING II
2) Explain the
terms microemulsion,
surfactant, hydrophobic using
milk as an example.
surfactant, hydrophobic using
milk as an example.
An emulsion is a liquid in liquid
disperse
system. The disperse phase is smaller than 50 nm in a microemulsion which is k. stable.
system. The disperse phase is smaller than 50 nm in a microemulsion which is k. stable.
Milk is an oil in
water emulsion, the fats/oils are hydrophobic (water hating).
Casein is a large surface charged protein surfactant which stabilises
the emulsion. It is not very effective and cream forms from the coarse emulsion.
Homogenisation transforms the milk into a microemulsion
using ultrasonication.