Emulsions and Their Properties
Chemistry ⇒ Solutions and Colloids
Emulsions and Their Properties starts at 11 and continues till grade 12.
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Describe the difference between oil-in-water and water-in-oil emulsions, giving one example of each.
Describe the effect of temperature on the stability of emulsions.
Explain the role of emulsifying agents in the stability of emulsions.
Explain the term 'creaming' in the context of emulsions.
Explain why emulsions are considered colloidal systems.
Explain why emulsions are generally cloudy or opaque.
In the context of food chemistry, why is homogenization important for milk?
In the dye test for emulsions, a water-soluble dye colors the continuous phase. What does it indicate if the emulsion turns uniformly colored?
Which of the following best describes an emulsion?
(1) A solution of a solid in a liquid
(2) A colloidal dispersion of one liquid in another
(3) A suspension of a gas in a liquid
(4) A mixture of two solids
Which of the following can act as an emulsifying agent?
(1) Soap
(2) Sugar
(3) Salt
(4) Sand
Which of the following is a characteristic property of emulsions?
(1) They are always colorless
(2) They separate on standing
(3) They are always solid
(4) They are always homogeneous at the molecular level
Which of the following is a natural emulsifier found in egg yolk?
(1) Lecithin
(2) Casein
(3) Albumin
(4) Gelatin
Emulsions are a type of _______ colloid where both dispersed phase and dispersion medium are liquids.
Fill in the blank: The process of making an emulsion is called _______.
In an emulsion, the phase present in smaller amount is called the _______ phase.
The dispersed phase in mayonnaise is _______.
State whether the following statement is true or false: Emulsions are always transparent.
State whether the following statement is true or false: Emulsions can be diluted with any amount of either phase without separation.
State whether the following statement is true or false: Emulsions can be used as drug delivery systems in pharmaceuticals.
True or False: Butter is an example of a water-in-oil emulsion.
