Final answer:
An emulsion is a mixture of two immiscible liquids where one is dispersed as small droplets within the other, and it is often stabilized using an emulsifying agent. Common examples include mayonnaise and milk, and they are relevant both in food science and environmental contexts such as oil spill cleanups.
Step-by-step explanation:
An emulsion is a type of colloid formed by combining two immiscible liquids, such as oil and water. This process involves dispersing one liquid in another in the form of small droplets. Emulsions are often unstable because the different liquids tend to separate over time. To stabilize an emulsion, an emulsifying agent is used, which has the ability to interact with both the dispersed liquid and the continuous phase, preventing the liquids from separating. Common examples of emulsions include mayonnaise, where egg yolk acts as an emulsifier, allowing oil to mix with vinegar, and milk, which is an emulsion of butterfat in water stabilized by the protein casein.
Cleaning up oil spills in the ocean can be especially challenging because the action of waves can turn the oil and water into an emulsion, making separation more difficult. In such cases, specialized emulsifying agents may be required to address the emulsion and facilitate the cleanup process. The usefulness of emulsions and emulsifying agents extends to everyday life as well, such as when soap stabilizes an emulsion of grease in water, allowing it to be washed away.