Emulsions:
Emulsions are the colloidal solutions of two immiscible liquids in which the liquid acts as the disperse phase as well as dispersion medium. For examples, milk is a naturally occurring emulsion in which the particles of liquid fats are dispersed in water, water and oil emulsion, etc.
There are two types of emulsion, namely-
1) Oil-in-water emulsions:
In this case, oil acts as the dispersed phase (small amount) and water as the dispersion medium (excess). e.g. milk
2) Water -in- oil emulsions:
In this case, water acts as the dispersed phase (small amount) and oil as the dispersion medium (excess). For examples, butter, cod liver oil, cold cream, etc are oily emulsions.