INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Oil and water normally separate because they are
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emulsified
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immiscible
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stabilized
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a colloidal dispersion
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Explanation:
Detailed explanation-1: -Oils and fats not have any polar part and so for them to dissolve in water they would have to break some of water s hydrogen bonds. Water will not do this so the oil is forced to stay separate from the water.
Detailed explanation-2: -Decantation can be used to separate immiscible liquids that have different densities. For example, when a mixture of water and oil is present in a beaker, after some time a distinct layer between the two liquids is formed, with the oil layer floating on top of the water layer.
Detailed explanation-3: -Immiscible liquids are the liquids that are completely insoluble in each other. For example: Kerosene and water, oil and water, benzene and water, honey and oil, etc.
There is 1 question to complete.