MCQ
An emulsifier is an agent which:
- AAccelerates the dispersion.
- BHomogenises an emulsion.
- ✓Stabilizes an emulsion.
- DAids the flocculation of an emulsion.
✓
Answer
Correct option: C.
Stabilizes an emulsion.
Explanation for correct option:
First, let us understand what colloids are:
Colloids are formed by the mixing of the dispersion medium and the dispersed phase which are neither true solutions nor suspensions. The dispersed medium in a colloidal system refers to the medium in which colloidal particles are dispersed while the dispersed phase is the phase dispersed through the medium. Together, dispersed phase and dispersion medium form colloidal systems or colloids.
Coming to the term ‘emulsion’, we see that:
In order to prepare stable emulsions, it is important to add a third component known as an emulsifier or emulsifying agent in suitable amounts. Several types of emulsifiers are known:
$(i)$ Long$-$chain compounds with polar groups such as soap, sulphonic acid, sulphates, etc.
$(ii)$ Most of the lyophilic colloids also act as emulsifiers such as glue, gelatin, etc.
$(iii)$ Certain insoluble powders as clay, lamp black, etc.
$(iv)$ Soluble substances like iodine also act as emulsifiers.
Therefore, for the purpose of stabilizing the emulsion, an emulsifying agent or an emulsifier is added to the emulsion. For example, milk is an emulsion with liquid fat as the dispersed phase and liquid water as a dispersion medium and casein is the emulsifier.
First, let us understand what colloids are:
Colloids are formed by the mixing of the dispersion medium and the dispersed phase which are neither true solutions nor suspensions. The dispersed medium in a colloidal system refers to the medium in which colloidal particles are dispersed while the dispersed phase is the phase dispersed through the medium. Together, dispersed phase and dispersion medium form colloidal systems or colloids.
Coming to the term ‘emulsion’, we see that:
In order to prepare stable emulsions, it is important to add a third component known as an emulsifier or emulsifying agent in suitable amounts. Several types of emulsifiers are known:
$(i)$ Long$-$chain compounds with polar groups such as soap, sulphonic acid, sulphates, etc.
$(ii)$ Most of the lyophilic colloids also act as emulsifiers such as glue, gelatin, etc.
$(iii)$ Certain insoluble powders as clay, lamp black, etc.
$(iv)$ Soluble substances like iodine also act as emulsifiers.
Therefore, for the purpose of stabilizing the emulsion, an emulsifying agent or an emulsifier is added to the emulsion. For example, milk is an emulsion with liquid fat as the dispersed phase and liquid water as a dispersion medium and casein is the emulsifier.
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