Can you explain this answer? theory, EduRev gives you anĪmple number of questions to practice Water-in-oil emulsions is also called as:a)Aqueous emulsionb)Oily emulsionc)Alcoholic emulsiond)ElectrophoresisCorrect answer is option 'B'. Can you explain this answer? has been provided alongside types of Water-in-oil emulsions is also called as:a)Aqueous emulsionb)Oily emulsionc)Alcoholic emulsiond)ElectrophoresisCorrect answer is option 'B'. For example, this type of emulsion can be used for the encapsulation of medicines. W/O emulsions have high potential for cosmetic, pharmaceutical, agricultural, and food industries 3,5,6,7. Inorganic salts can also lower the interfacial tension at an oil-water interface, thereby improving stability against coalescence and sedimentation(2). Besides that, only steric forces are expected to stabilize this type of emulsions due to the low electrical conductivity of the oil continuous phase 14. Can you explain this answer?, a detailed solution for Water-in-oil emulsions is also called as:a)Aqueous emulsionb)Oily emulsionc)Alcoholic emulsiond)ElectrophoresisCorrect answer is option 'B'. Water-in-oil (W/O) emulsions consist of an aqueous phase dispersed, in the form of small droplets, into a continuous oil phase 3,4. W/O emulsions generally present lower stability than the oil-in-water (O/W) counterparts, due to the high mobility of water droplets, which causes sedimentation, flocculation, or coalescence. Polysorbate, sorbitan laurate, and cetearyl alcohol are just a few examples of emulsifiers that are compatible with o/w emulsions.
Water-in-oil emulsions is also called as:a)Aqueous emulsionb)Oily emulsionc)Alcoholic emulsiond)ElectrophoresisCorrect answer is option 'B'. Oil and water are emulsified when mixed with an emulsifier, for instance, a protein, phospholipid, or nanoparticle, which can bind to immiscible liquids. Can you explain this answer? defined & explained in the simplest way possible.
If you are using a brush, mix 8 - 10 of Mineral. However, long-term stabilization of W/O emulsions remains a challenging task in food science and thereby limits their potential application in the food industry. You can use a brush or a spray for application. Water-in-oil (W/O) emulsions can be used to encapsulate and control the release of bioactive compounds for nutrition fortification in fat-based food products. Here you can find the meaning of Water-in-oil emulsions is also called as:a)Aqueous emulsionb)Oily emulsionc)Alcoholic emulsiond)ElectrophoresisCorrect answer is option 'B'. 2) Apply Asian Paints Wall Primer (Oil based or Water based).
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