An emulsion contains
a. the dispersed or discontinuous phase, which is usually oil.
b. the dispersion medium or continuous phase, which is usually an organic solvent.
c. a stabilizing compound that increases a liquid's surface tension to reduce its wetting ability.
d. all of the above answers are correct
e. none of the above answers is correct
Question 2
Examples of water-in-oil emulsions include
a. mayonnaise and salad dressings.
b. cheese sauces and creams soups.
c. butter and margarine.
d. egg yolk, milk, and cream.
e. all of the above answers are correct
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