Final answer:
In chemistry, 'spans' have high HLB values as they have a greater affinity for water than oil. This makes them suitable for emulsifying water into oil.
Step-by-step explanation:
In the context of chemistry, the term 'HLB' refers to Hydrophilic-Lipophilic Balance. It is used to describe the relative affinity of a surfactant molecule for water (hydrophilic) and oil (lipophilic).
Spans are high HLB surfactants. They have a greater affinity for water and are more soluble in water than in oil. This means that they are better suited for emulsifying water into oil, such as in the creation of mayonnaise or salad dressings.
Therefore, 'spans' have high HLB values.