Here’s a explanation:
Emulsions in Surface Chemistry
- Definition: An emulsion is a colloidal system where tiny droplets of one liquid are dispersed in another liquid.
- Usually, the two liquids do not mix naturally (like oil and water).
- Emulsions are stabilized by surface-active agents (surfactants) that reduce surface tension.
Types of Emulsions:
- Oil in Water (O/W): Oil droplets dispersed in water.
- Example: Milk, cream, lotions
- Water in Oil (W/O): Water droplets dispersed in oil.
- Example: Butter, margarine
Key Role in Surface Chemistry:
- Surfactants reduce surface tension at the oil-water interface, preventing droplets from coalescing.
- This stabilizes the emulsion, making it useful in food, cosmetics, and pharmaceuticals.
Simple tip:
- Emulsions → tiny droplets of one liquid in another → stabilized by surfactants → surface chemistry effect