Thames & Kosmos Creative Cosmetics Lab handleiding

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Handleiding

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In O/W emulsions (A), tiny globules

of an oily substance are suspended

throughout a watery solution.

Ordinary milk is an example of an

O/W emulsion.

In W/O emulsions (B) the situation

is reversed: Watery components are

suspended in an oily substance. An

example of this is butter.

One class of emulsifiers are called

surface active agents or surfactants.

Surfactants possess hydrophobic

(water-fearing) as well as hydrophilic (water-

liking) characteristics, which allow them to

reduce the surface tension between water and

oil. The first surfactant produced artificially

was soap. Soap’s fat-loving component gives

it the ability to dissolve oily dirt particles in

water and wash them away.

EXPERIMENT 6

Emulsions

YOU WILL NEED

Large beaker with oil and water from

Experiment 5, stirring rod, dish soap

HERE’S HOW

Add a few drops of dish soap to the oil

and water mixture that you made in

the previous experiment. Then mix the

liquids again and let it sit for another 30

minutes. Observe what happens.

WHAT’S HAPPENING

The oil and water are able to stay mixed

when you add the dish soap because

the dish soap acts as an emulsifier.

Because oil and water normally

do not mix, a substance called an

emulsifier is used to bind the two

liquids together and keep them well-mixed.

The oil and water mix on a molecular level. In

mixtures, the substances are dispersed in each

other, but are not chemically united. There are

two types of emulsions: oil-in-water emulsions

(O/W), and water-in-oil emulsions (W/O).

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