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Determine the types of Emulsions?
A food emulsion is basically a two phase system consisting of a liquid, such as oil, wax or essential oil and water. An emulsion has 3 parts - dispersed phase, continuous phase and or emulsifier which is a surface active agent that decreases interfacial tension and forms physical barriers around each droplet to impede or present their coalescence.
Emulsions are basically of two types:
The oil in water emulsion consist of lipid droplets dispersed in water e.g. milk, cream, ice cream, mayonnaise, salad dressing (Figure 7.7). The water in oil emulsion is made up of water droplets dispersed in oil e.g. butter, margarine.
Syngamy - Protozoan The two gametes may be morphologically similar (isogametes) or dissimilar (anisogametes). The gametes also vary in form, they may be flagellated or amoeboi
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