UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: Dr Khairul Faizal Bin Pa’ee Code Subject: CFB 20703

From: Student ID. No.:
1. Emelya Natra bt Mohd Khayry 55218118193
2. Hanim Amira bt Hairol Annuar 55218118195
3. Mastura bt Abdullah 55218118130
No. of Group: LO1-P1 (2) Date of Experiment: 8/8/2019
Title of Experiment: EMULSION

Received by: Date of Submission: 15/8/2019

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
2 4 6 8 10
1.0 ABSTRACT & OBJECTIVES (HALF PAGE
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)

2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5

1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1. Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report
Course code/name

Abstract & Objective(s):

Emulsion is one of the dispersions systems and it is a mixture of one immiscible liquid in
another are common in food systems. The function of emulsifier is to reduce the interfacial tension
between water and oil phases and thus reduce the driving force for phase separation. This
experiment consists of 2 parts which is Hydrophilic-Lipophilic Balance (HLB) values and viscosity of
emulsion. First part, the procedures were called Oil/Water (O/W) Emulsion and Water/Oil (W/O)
Emulsion. Those were mix together based on volume stated and poured it in test tube and observed
it. Second part, the viscosity was determined by released the glass bead into the test tube of
emulsion and recorded the time. Based on discussion, it can be concluded that the detergent in the
(O/W) emulsion was more efficient compared to egg yolk. Besides, egg yolk in (W/O) emulsion is
better compared to detergent. For experiment 2 that have been obtained by using Stokes’ Law, the
detergent for (O/W) emulsion is better than oil-in-water for egg yolk while in (W/O) emulsion egg
yolk is better than detergent.

Objectives

1. To translate theoretical concept of Hydrophilic-Lipophilic Balance (HLB) value into practice.

2. To calculate viscosity of an emulsion using Stokes’ Law

Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

Experiment 1: Hydrophilic-Lipophilic Balance (HLB) values

The emulsifier were mix

Sudan Red dye were used
with the liquid shown in
to color the oil
Table 1

Finally, the emulsion

were observed under the The mixture were pour
microscope into 6 different test tube
and were labelled
(oil/water) or (water/oil)
Table 1: Variation In Making Emulsion

Emulsifier Oil (ml) Water (ml)

Oil/Water (O/W) Emulsion
1. Control (no emulsifier) 5 20
2. Egg yolk (0.25g) 5 20
3. Detergent (0.25ml) 5 20
Water/Oil (W/O) Emulsion
1. Control (no emulsion) 20 5
2. Egg Yolk (0.25g) 20 5
3. Detergent (0.25ml) 20 5

Experiment 2: Viscosity of Emulsion

Mass and volume of Height (a) was measured

Mass and radius of glass
emulsion were noted. from bottom of glass
bead were determined
Density of emulsion cylinder and were as
and noted in the table
were calculated and well noted in table
shown in result
noted in table result. result.

As soon as glass bead

It were carried out twice
and the average of two
were noted.
released, stopwatch
Glass cylinder were filled
started and stopped
with 10ml emulsion
when bead reaches
bottom.

Speed v and the viscosity

The viscosity was
of emulsion was
calculated using the
calculated and noted in
Stokes' Law equation.
table result.
Result/ Discussion:

EXPERIMENT 1: HYDROPHILIC-LIPOPHILIC BALANCE (HLB) VALUE

Sample Microscopic Image Observation under Observation under

microscope naked eye
O/W Control • Various size • Oil and water
of globules seen to be
distributed separated
physically

O/W Egg yolk • Several • A few

different of bubbles are
globules form at the
unevenly top layer of
distributed solution.
• Clear
solution
O/W Detergent • Medium and • Fine bubbles
small bubble are form at
are form to the top layer
be seen in of solution.
same size. • Solution are
cloudy

W/O Control • A very small • Dye

size globules dispersed
distributed denser in the
lower of
solution

W/O Egg yolk • Small size of • Dye is

globules and dispersed
a few big mainly on the
globules denser part
distributed of solution
 W/O Detergent • A very fine • Dye is
globules are dispersed
distributed evenly.
and only a • Emulsion is
few medium very viscous
air bubbles and milky.
seen.

EXPERIMENT 2: VISCOSITY OF EMULSION

Table 2: Measurements

O/W O/W Egg O/W W/O W/O Egg W/O

Control yolk Detergent Control yolk Detergent
m glass 608.4 577.5 620.7 592.5 595.1 642.6
rod (mg)
R glass 0.00382 0.00378 0.00360 0.00376 0.00377 0.00371
bead (m)
m 19954 22418 21453 19504 19936 20700
emulsion
(mg)
v emulsion 21 24 23 22 23 23.5
(mL)
a (m) 0.068 0.068 0.068 0.063 0.068 0.065
t (s) 0:00.6 0:00.9 0:00.6 0:01.5 0:01.0 0:01.1
g (m/𝑠 2 ) 9.81 9.81 9.81 9.81 9.81 9.81

Table 3: Calculation

O/W Egg yolk O/W Detergent W/O Egg yolk W/O Detergent
V (ml) 24 23 23 23.5
𝜌g (kg/m3) 2552.63 3176.03 2651.4 3004.21
𝜌e (kg/m3) 934 932.74 866.78 880.35
V (m/s) 0.0755 0.1133 0.068 0.0618
𝑛𝑒 (Pa.s) 0.667 0.617 0.813 1.031
 The experiment is about emulsion process of food certain amount of water and oil to observe
the interaction of water in oil (w/o) in which the water forms dispersed phase and the water as the
continuous phase, by using various type of emulsifiers. The reason is because, to achieve the
permanent emulsion, an emulsifier is necessary to reduce the interfacial tension between the two
immiscible phase (water and oil) have both polar group with an affinity for water (hydrophilic) and
non-polar group with an affinity to oil (lipophilic). To conclude, the force to separate the oil and water
turns weaker, ending up with oil and water easily to get emulsified (Function of emulsifier, 2003). If
an emulsifier has a low HLB number, there are a few low numbers of hydrophilic group on molecules
and it will have more of a lipophilic character. For instant, substance with low HLB number are
generally oil soluble. As a result of their oil soluble character, they will cause the oil phase to
predominate and form a water-in-oil emulsion (w/o) (Kamba, 2013).

The observation on the characteristic and interaction of each emulsifier were done by using
microscope. Table 1 shows the different globules size with different emulsifier agent indicate the
stabilizing power of emulsion. For the detergent emulsifier agent, the globules size of the sample
was smaller in the oil-in-water than the water-in-oil emulsion, shows that the detergent emulsifier
agent was more efficient in the o/w. According from Emulsion Stability and Testing (2011), when
emulsion become stable, they tend to have smaller globules than unstable or less stable globules.
Related to the objectives of this experiment which is to compare the effectiveness of various
substance such as egg yolk and detergent. All of emulsifier agents have different hydrophilic and
lipophilicity properties to increase the emulsion stability. In other factors that affects the stability of
emulsion include the viscosity of the continuous phase which is higher is better, the droplet size
(smaller is better, which typically 1-10 µm), and the different in densities between the two phases
(smaller difference is better). Based on the result obtained by using the derivation of Stokes’ law,
o/w detergent emulsifier agent is better which are 0.617 than o/w egg yolk, 0.667. While for w/o
emulsifier agent, egg yolk is better than detergent which are 0.813 and 1.031 simultaneously.
Conclusion:

In conclusion, the globules size for detergent was smaller in in the oil-in-water where shows
that the detergent was more efficient in it. Besides, egg yolk in water-in-oil have small size of
globules based on the table in experiment 1 where smaller size is better. For experiment 2 that have
been obtained by using Stokes’ Law, the detergent for oil-in-water is better than oil-in-water for egg
yolk while in water-in-oil egg yolk is better than detergent that was recorded in the table.

References:

1. Function of Emulsifier, Encyclopedia of Food Sciences and Nutrition (Second edition),

2003.
2. https://pharmlabs.unc.edu/labs/aux_agent.htm
3. http://www.particlesciences.com/news/technical-briefs/2011/emulsion-stability-and-
testing.html
4. T.F. Tadros, Emulsion formation, stability, and rheology, (2013) 1–75.
5. A.L.B. André, Investigation of the stability and separation of water-in-oil, University of
Stellenbosch, 2009
QUESTIONS

1. Compare how the type of emulsifier affects emulsion formation and stability for W/O and O/W
emulsions?

Water in Oil Oil in Water

Emulsion Egg Yolk Egg yolk

Formation • Enables proper blending • One part of the
protein will stick to
the water and
another part will
stick to the oil.

Stability Egg yolk Egg yolk

• The stability in emulsions • Not enough stable
prevent the dispersed oil droplets
from moving around, gathering
and coalescing. Add the egg yolk
can increase viscosity and
lending it greater stability.

2. What chemical properties should a good emulsifier have?

Consists of hydrophilic (water-soluble) part and lipophilic (oil-soluble) part.

3. How can emulsifiers be classified by their hydrophilic-lipophilic balance (HLB) number?

An emulsifier that is hydrophilic was assigned a high number and lipophilic was assigned a low
HLB number where the hydrophilic head (water loving) generally composed of a water soluble
functional group while a lipophilic tail (oil loving) generally composed of a fatty acid or fatty
alcohol. The proportion between the weight percentages of these two groups in a surfactant
molecule is an indication of the behaviour that may be expected from the product.
4. What kind of emulsion is cream? Butter? Margarine? Salad dressing?
• Cream – oil in water
• Butter- water in oil
• Margarine- water in oil
• Salad dressing- oil in water

5. Which type of emulsifier (high or low HLB value) would you select to manufacture margarine?
Salad dressing?

Margarine – low HLB (range 3-6)

Salad dressing – high HLB (range 8-18)
Salad dressing because the substances that suitable for the surface tension at the interface of
two where it is immiscible phases that allowing oil in water mix and form an emulsion.

6. Why are detergents good cleaning agents?

Detergents are goods for cleaning agents because pure water cannot remove oily, organic
soiling where allows oil and water to mix so that oily grime can be removed during rinsing.
Basically, detergents have hydrophobic or water- hating molecular chains and hydrophilic or
water-loving components. The hydrophobic hydrocarbons are repelled by water but are
attracted to oil and grease.

7. What is the relationship between the concentration oil and the viscosity of the different
emulsions?

Water in oil: when the concentration of oil increase, the viscosity also increases.
Oil in water: when the concentration of oil decrease, the viscosity also decreases.

So, the relationship between the concentration of oil and the viscosity is directly proportional.
APPENDIX

CALCULATION
1. Density
𝑉 𝑔 = (4/3) π 𝑟 3
= (4/3) π (0.00378^3)
= 2.262 x 10−7 𝑚3
Ρ = 0.0005775 kg / 2.262 x 10−7 𝑚3
= 2552.63 kg/𝑚3

2. Viscosity of emulsion
𝑛𝑒 = 4 (𝜌 𝑔 -𝜌𝑒 ) x g x 𝑟 3 / 18.V
= 4 (1618.63) x 9.81 x (0.00378 ^ 2) / 18(0.0755)
= 0.667.
 UniKL MICET
Psychomotor performance rubric

Course code/name : Food Chemistry (CFB 20703)

Experiment title: Emulsion
Student 's name: Emelya Natra bt Mohd Khayry
Date : 15/8/2018

Advanced Proficient Developing

No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes experiment Cannot completes tasks and
procedures independently. procedures with minimal supervision. standard procedures
Successfully performs experiments
1
without supervision. Shows excellent understanding Shows good understanding of Show no understanding of
of procedure and theory taught. experiments procedure and theory taught experiments procedure and
theory taught.
Ability to organise, performs Practices safely, can work Practices most procedures safely Fails to notice important
experiments independently and take initiative as conforms to the lab regulations with information and safety
2
safely and aware of priorities in well as cooperating effectively in a minimal cooperating effectively in a factors in the workplace.
the laboratory. team. team.
Ability to show engagement in Shows excellent performance Shows good performance with confident, Performs with little energy,
conducting with unusual energy, is very focused, energy and commitment. focus and no commitment
3
experiment. shows confidence and full commitment. needs support.

Ability to demonstrates Always demonstrates respect and Good demonstration of respect and No demonstration of respect and
4 care and respect in equipment set- care for equipment. care for equipment. care for equipment.
up.

Total points
 UniKL MICET
Psychomotor performance rubric

Course code/name : Food Chemistry (CFB 20703)

Experiment title: Emulsion
Student 's name: Hanim Amira bt Hairol Annuar
Date : 15/8/2018

Advanced Proficient Developing

No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes experiment Cannot completes tasks and
procedures independently. procedures with minimal supervision. standard procedures
Successfully performs experiments
1
without supervision. Shows excellent understanding Shows good understanding of Show no understanding of
of procedure and theory taught. experiments procedure and theory taught experiments procedure and
theory taught.
Ability to organise, performs Practices safely, can work Practices most procedures safely Fails to notice important
experiments independently and take initiative as conforms to the lab regulations with information and safety
2
safely and aware of priorities in well as cooperating effectively in a minimal cooperating effectively in a factors in the workplace.
the laboratory. team. team.
Ability to show engagement in Shows excellent performance Shows good performance with confident, Performs with little energy,
conducting with unusual energy, is very focused, energy and commitment. focus and no commitment
3
experiment. shows confidence and full commitment. needs support.

Ability to demonstrates Always demonstrates respect and Good demonstration of respect and No demonstration of respect and
4 care and respect in equipment set- care for equipment. care for equipment. care for equipment.
up.

Total points
 UniKL MICET
Psychomotor performance rubric

Course code/name : Food Chemistry (CFB 20703)

Experiment title: Emulsion
Student 's name: Mastura bt Abdullah
Date : 15/8/2018

Advanced Proficient Developing

No Criteria (5 points) (3 points) (1 points) Points
Successfully completes experiment Successfully completes experiment Cannot completes tasks and
procedures independently. procedures with minimal supervision. standard procedures
Successfully performs experiments
1
without supervision. Shows excellent understanding Shows good understanding of Show no understanding of
of procedure and theory taught. experiments procedure and theory taught experiments procedure and
theory taught.
Ability to organise, performs Practices safely, can work Practices most procedures safely Fails to notice important
experiments independently and take initiative as conforms to the lab regulations with information and safety
2
safely and aware of priorities in well as cooperating effectively in a minimal cooperating effectively in a factors in the workplace.
the laboratory. team. team.
Ability to show engagement in Shows excellent performance Shows good performance with confident, Performs with little energy,
conducting with unusual energy, is very focused, energy and commitment. focus and no commitment
3
experiment. shows confidence and full commitment. needs support.

Ability to demonstrates Always demonstrates respect and Good demonstration of respect and No demonstration of respect and
4 care and respect in equipment set- care for equipment. care for equipment. care for equipment.
up.

Total points