FOOD CHEMISTRY
BASIC PRINCIPLES OF CHEMISTRY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
Water exists in the following form/s
|
|
An intracellular or extracellular
|
|
|
A dispersing medium or solvent
|
|
|
Dispersed phase in emulsified products
|
|
|
Desorbed water
|
|
|
Non-bound water
|
Explanation:
Detailed explanation-1: -In simple words, emulsions are colloids in which both the dispersed phase and dispersion medium are liquids. Oil and the mixtures of water are the emulsions when are shaken together.
Detailed explanation-2: -Water is the dispersed phase and oil is the dispersion medium. For e.g. – butter. So, from the given options, Milk is an example of oil-in-water type of emulsion. In milk fat globules act as dispersed phase and water acts as a dispersion medium.
There is 1 question to complete.