Which of the following strict examples uniquely represents a Water-in-Oil (W/O) emulsion stabilized — Surface Chemistry Chemistry Question

💡 Solution & Explanation

Emulsions are liquid-in-liquid colloids. Milk and vanishing cream are strictly Oil-in-Water (O/W) emulsions stabilized by proteins/gums. Butter, cold creams, and stiff greases are Water-in-Oil (W/O) emulsions, naturally stabilized by heavy metal salts of fatty acids. Cloud is an aerosol.