Emulsion -8

Physical Instability in emulsion

• Creaming

• Flocculation

• Phase Inversion

• all

upward movement of dispersed droplets of

emulsion relative to the continuous phase is called

• poor surfactant

• floccule formation

• Creaming

Creaming can be reduced or prevented by

• Reducing the particle size by homogenization

• Increasing the viscosity of the external phase by adding the thickening

  agents

• Reducing the difference in the densities between the dispersed phase and

  dispersion medium.

• all

the destroying of the film surrounding

the particles in emulsion called

• breaking

• colescence

• floccule formation

• creaming

the change of emulsion type from o/w to w/o or vice versa is called

• breaking

• aggregation

• Phase Inversion

• all