(6) An emulsion is a mixture of two or more liquids that are

normally immiscible (unmixable or unblendable). In an emulsion, one liquid

(the dispersed phase) is dispersed in the other (the continuous
phase). Vinaigrettes and homogenized milk are examples of Emulsion.
Types of Emulsion : There are two basic types of emulsions
(i) Oil-in-water (O/W) - In an oil-in-water emulsion, the continuous
phase is the water and the dispersed phase is the oil
(ii) Water-in-oil (W/O) - In a water-in-oil emulsion the oil is the
continuous phase.

These emulsions are exactly what they sound like, as pictured below.

In every emulsion there is a continuous phase that suspends the droplets of

the other element which is called the dispersed phase.
The type of emulsion does not depend on the actual amounts of oil and
water present in an emulsion. For example, vinaigrettes are oil-in-water
emulsions even though there is more oil in a vinaigrette than water
(vinegar).
Properties :
Viscosity : When you mix oil and water, the resulting emulsion usually
has a higher viscosity than each of the ingredients before the
emulsification process.
Colour : The transparency and color of the emulsion depend on the
size of the droplets of the dispersed ingredient. The smaller they are,
the whiter the color of the emulsion. This is due to the way the droplet
size affects the light reflection.
(8) structured vehicle
an aqueous solution of a polymer used to increase the viscosity of a pharmaceutical
supension and thereby decrease the sedimentation rate of the dispersed particles.

Gibbs' Phase Rule

The Phase Rule describes the possible number of degrees of freedom in a (closed)
system at equilibrium, in terms of the number of separate phases and the number of
chemical constituents in the system.

The Degrees of Freedom [F] is the number of independent intensive variables (i.e.
those that are independent of the quantity of material present) that need to be specified
in value to fully determine the state of the system. Typical such variables might be
temperature, pressure, or concentration.

A Phase is a component part of the system that is immiscible with the other parts (e.g.
solid, liquid, or gas). The number of phases is represented in the relation by P.

The Chemical Constituents are simply the distinct compounds (or elements)
involved in the equations of the system. (If some of the system constituents remain in
equilibrium with each other whatever the state of the system, they should be counted
as a single constituent.) The number of these is represented as C.

The rule is:

F = C - P + 2.
For example:

A system with one component and one phase (a balloon full of carbon dioxide,
perhaps) has two degrees of freedom: temperature and pressure, say, can be varied
independently.

If you have two phases -- liquid and vapour for instance -- you lose a degree of
freedom, and there is only one possible pressure for each temperature.

Add yet one more phase -- ice, water and water vapour in a sealed flask -- and you
have a "triple point" with fixed temperature and pressure.

London Dispersion Forces

The London dispersion force is the weakest intermolecular force. The London
dispersion force is a temporary attractive force that results when the electrons in two
adjacent atoms occupy positions that make the atoms form temporary dipoles. This
force is sometimes called an induced dipole-induced dipole attraction. London forces
are the attractive forces that cause nonpolar substances to condense to liquids and to
freeze into solids when the temperature is lowered sufficiently.

Because of the constant motion of the electrons, an atom or molecule can develop a
temporary (instantaneous) dipole when its electrons are distributed unsymmetrically
about the nucleus.
A second atom or molecule, in turn, can be distorted by the appearance of the dipole
in the first atom or molecule (because electrons repel one another) which leads to an
electrostatic attraction between the two atoms or molecules.

Dispersion forces are present between any two molecules (even polar molecules)
when they are almost touching.

Molecular Size
Dispersion forces are present between all molecules, whether they are polar or
nonpolar.

 Larger and heavier atoms and molecules exhibit stronger dispersion forces
than smaller and lighter ones.
 In a larger atom or molecule, the valence electrons are, on average, farther
from the nuclei than in a smaller atom or molecule. They are less tightly held
and can more easily form temporary dipoles.
 The ease with which the electron distribution around an atom or molecule can
be distorted is called the polarizability.

London dispersion forces tend to be:

 stronger between molecules that are easily polarized.

 weaker between molecules that are not easily polarized.

Molecular Shape
The shapes of molecules also affect the magnitudes of dispersion forces between
them.

 At room temperature, neopentane (C5H12) is a gas whereas n-pentane (C5H12)

is a liquid.
 London dispersion forces between n-pentane molecules are stronger than
those between neopentane molecules even though both molecules are
nonpolar and have the same molecular weight.
 The somewhat cylindrical shape of n-pentane molecules allows them to come
in contact with each other more effectively than the somewhat spherical
neopentane molecules.
 =C

=H

n-pentane neopentane
n-Pentane is a liquid at 25oC. Neopentane is a gas at 25oC.

Thixotropy is a time-dependent shear thinning property. Certain gels or fluids

that are thick, or viscous, under static conditions will flow (become thin, less
viscous) over time when shaken, agitated, sheared or otherwise stressed (time
dependent viscosity). They then take a fixed time to return to a more viscous
state. The longer the fluid undergoes shear stress, the lower its viscosity. A
thixotropic fluid is a fluid which takes a finite time to attain equilibrium viscosity
when introduced to a steep change in shear rate. Some thixotropic fluids return
to a gel state almost instantly, such as ketchup, and are called pseudoplastic
fluids. Others such as yogurt take much longer and can become nearly solid.
Many gels and colloids are thixotropic materials, exhibiting a stable form at rest
but becoming fluid when agitated. Thixotropy arises because particles or
structured solutes require time to organize.