Q.1
What is emulsification?
  • a) Process of separating two or more miscible liquids
  • b) Process of dispersing two or more immiscible liquids
  • c) Process of dispersing two or more miscible liquids
  • d) Process of separating two or more immiscible liquids
Q.2
What type of emulsion is milk?
  • a) Oil in water
  • b) Water in oil
  • c) Water in water
  • d) Oil in oil
Q.3
What type of emulsion is butter?
  • a) Oil in water
  • b) Water in oil
  • c) Water in water
  • d) Oil in oil
Q.4
What is the purpose of homogenization?
  • a) Emulsification
  • b) Evaporating
  • c) Heating
  • d) Freezing
Q.5
What type of emulsion is mayonnaise?
  • a) Temporary
  • b) Semi-permanent
  • c) Permanent
  • d) Semi- temporary
Q.6
What are factors that can destabilize an emulsion?
  • a) Temperature
  • b) Droplet size
  • c) Droplet-size distribution
  • d) Temperature, droplet size and droplet-size distribution
Q.7
What increases the viscosity of emulsion?
  • a) Stabilizers
  • b) Catalysts
  • c) Temperature
  • d) Pressure
Q.8
What is creaming in emulsions?
  • a) Migration of the dispersed phase of an emulsion
  • b) Emulsion separation into its separate ingredients
  • c) Migration of the continuous phase of an emulsion
  • d) Emulsion reaction
Q.9
What is cracking in emulsions?
  • a) Migration of the dispersed phase of an emulsion
  • b) Emulsion separation into its separate ingredients
  • c) Migration of the continuous phase of an emulsion
  • d) Emulsion reaction
Q.10
How to determine type of emulsion?
  • a) Conductivity test and boiling test
  • b) Conductivity test and distillation
  • c) Dilution test and boiling test
  • d) Dilution test and conductivity test
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