Differentiate between oil in water and water in oil 12th chemistry
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Oil-in-Water Emulsions
Used in moisturizing products and food products such as milk, mayonnaise and vinaigrette, o/w emulsions contain a low oil concentration. They are mixable with water, non-greasy, non-occlusive and will absorb water. The dispersion medium in these emulsions is water; o/w emulsifiers keep oil drops packed in water.
Water-in-Oil Emulsions
These emulsions are utilized in products including butter, margarine, cold cream and cod liver oil and are especially useful in products designed for dry or sensitive skin. Common w/o emulsifiers are sorbitan stearate, polyglyceryl oleate, lecithin, sorbitan monooleate and lanolin. Sometimes referred to as an inverse emulsion, w/o emulsions mix more easily with oils and have a high oil concentration. Producing w/o emulsions is more difficult than developing their o/w emulsions.
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Answer:
the oil in water is together in wator is not mixture
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