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Class 12 Exam  >  Class 12 Questions  >  Milk is an emulsion in which:a)Acid particles... Start Learning for Free
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Milk is an emulsion in which:
  • a)
    Acid particles are dispersed in water
  • b)
    Base particles are dispersed in water
  • c)
    Water particles are dispersed in liquid fat
  • d)
    Liquid fat particles are dispersed in water
Correct answer is option 'D'. Can you explain this answer?
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Milk is an emulsion in which:a)Acid particles are dispersed in waterb)...
An emulsion is a temporarily stable mixture of immiscible fluids, such as oil and water, achieved by finely dividing one phase into very small droplets. Common emulsions can be oil suspended in water or aqueous phase (o/w) or water suspended in oil (w/o).
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Milk is an emulsion in which:a)Acid particles are dispersed in waterb)...
The correct answer is option  D.
Milk is an emulsion with fat particles (globules) dispersed in an aqueous (watery) environment. The fat globules do not coalesce and form a separate layer (oil off or churn) because they are protected by a membrane layer which keeps the fat particles separate from the water phase.
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Milk is an emulsion in which:a)Acid particles are dispersed in waterb)...
Milk is an emulsion in which liquid fat particles are dispersed in water. This means that small droplets of liquid fat are evenly distributed throughout the water phase of milk. The emulsion in milk is stabilized by the presence of proteins and phospholipids.

Explanation:
- Emulsion: An emulsion is a mixture of two immiscible liquids, where one liquid is dispersed in the form of small droplets throughout the other liquid. In the case of milk, the immiscible liquids are water and liquid fat.
- Liquid fat: Milk contains a significant amount of fat, which is present in the form of tiny droplets. These droplets are surrounded by a layer of proteins and phospholipids, which help to stabilize the emulsion.
- Dispersed in water: The liquid fat droplets in milk are dispersed throughout the water phase. This means that they are evenly distributed and do not separate from the water.
- Stabilization: The proteins and phospholipids in milk act as emulsifiers, which help to stabilize the emulsion. They form a protective layer around the fat droplets, preventing them from coalescing and separating from the water.
- Proteins and phospholipids: Milk contains various proteins, such as casein and whey proteins, as well as phospholipids. These molecules have hydrophilic (water-loving) and hydrophobic (fat-loving) regions, allowing them to interact with both water and fat. The hydrophilic regions of the proteins and phospholipids interact with water, while the hydrophobic regions interact with the fat droplets, creating a stable emulsion.
- Other components: In addition to water and fat, milk also contains carbohydrates, vitamins, minerals, and other components. These contribute to the overall composition and nutritional value of milk, but they are not directly involved in the emulsion formation.

In conclusion, milk is an emulsion in which liquid fat particles are dispersed in water. The emulsion is stabilized by proteins and phospholipids, which form a protective layer around the fat droplets, preventing them from separating from the water phase.
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Milk is an emulsion in which:a)Acid particles are dispersed in waterb)Base particles are dispersed in waterc)Water particles are dispersed in liquid fatd)Liquid fat particles are dispersed in waterCorrect answer is option 'D'. Can you explain this answer?
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