UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: Code Subject:

Dr. Khairul Faizal Pa’ee CFB 20703
From: Student ID. No.:
Nur Anis Najmi Binti Mohamad Anwar 55218220023
Nur Aqila Syafiqa Binti Abdul Ghani 55218120089
Nur Fadhilah Binti Padli 55225120157
Nur Amirah Sakinah Binti Redelan 55218220033
No. of Group: 4 Date of Experiment: 8 March 2021
Title of Experiment:
Experiment 1: Emulsion
Received by: Date of Submission:
Dr. Khairul Faizal Pa’ee 3 June 2021
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
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
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
CFB 20703 Food Chemistry

Abstract & Objective(s):

Abstract

Emulsions are dispersed systems made of the mixture of two immiscible liquid phases stabilized by
surfactants. Emulsions may be temporary (they separate in a few minutes) or permanent (they do
not separate for months or longer). To achieve a permanent emulsion, an emulsifier is necessary.
The function of an emulsifier is to reduce the interfacial tension between the water and oil
phases and thus reduce the driving force for phase separation. The simplest of emulsions are water
droplets dispersed in some kind of an “oil” (water-in-oil or W/O) and the reverse (oil-in-water or
O/W). Hydrophilic–lipophilic balance or HLB is an essential parameter related to the emulsion
production. Surfactants with high HLB value are predominantly hydrophilic, whereas low HLB
scores indicate the lipophilic net of the surfactants. In this experiment, the detergent as a good
emulsifier compared to egg yolk. Viscosity of oil-water detergent has lower compared to egg yolk
oil- water and control oil-water.

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:

Technician was prepared oil that had been coloured with a small amount of the
fat-soluble Sudan Red dye

Emulsifier was mixed into liquid specified variation

 Oil and water was put into sample cup of Sorvall Omni-Mixer or blender

The solution in sample cup was mixed for 30 seconds on speed 5 (Sorvall) or
medium speed in the blender
the blender.

The solution was poured into test tubes and was observed under a microscope

The solution in test tubes was put under viscometer to measure the viscosity
value.

Result/ Discussion:

Table 1: Picture of Different Types of Emulsifier Under Microscope

SAMPLE O/W EMULSION W/O EMULSION

CONTROL

EGG
YOLK
 DETERGENT

Table 2: Viscosity of Different Types of Emulsifier

Emulsifier Viscosity

Oil/Water (O/W) Emulsions

1. Control 640
2. Egg Yolk 804
3. Detergent 706
Water/Oil (W/O) Emulsions
1. Control 740
2. Egg Yolk 853
3. Detergent 786

DISCUSSION
An emulsion is a heterogeneous system consisting of at least one immiscible liquid dispersed in
another in the form of droplets. Emulsions are classified based on the nature of the emulsifier or the
structure of the system. The range of droplets size for each type of emulsion is quite arbitrary.
Hence, in this experiment, the concept of Hydrophilic-Lipophilic Balance (HLB) value were applied
into the practice and the viscosity of each different types of emulsion were calculated by using
Stokes’ law.

Generally, HLB represents the oil and water solubility of an emulsifier and is used to classify
emulsifiers. The balance between the hydrophobic and hydrophilic properties of the molecules
determines the performance of an emulsifying agent. For instance, the type of emulsion formed. In
this experiment, there are two types of emulsion used which are water oil (W/O) emulsion and oil
water (O/W) emulsion. Based on HLB scale ranges, 3.5 to 6.0 range, surfactants are more suitable
use in W/O emulsions meanwhile for the surfactants with HLB values in 8 to 18 range are most
commonly used in O/W emulsions.

Refer to the table above, there are three types of emulsifier used which are egg yolk, detergent
and no emulsifier added as control and for the other part showed the viscosity value. First, for the
control sample, showed that O/W emulsion has more globules than W/O emulsion. Meanwhile,
sample with egg yolk as emulsifier, showed that O/W emulsion has more small size of globules
compared to W/O emulsion. Lastly, for detergent sample act as emulsifier, showed that the position
of globules in W/O emulsion were gathered together in one place compared to O/W.

As a conclusion, each sample in O/W emulsion are more stable than W/O emulsion. This is
because most stable emulsions have a very low viscosity value. Hence, the result with low viscosity
is the most stable emulsion. There are several factors that influence the stability of emulsion. For
instance, lowering interfacial tension will result in lowering of interfacial energy, thus increasing
the stability of emulsion. Besides, the size of the solid particles should smaller than the droplets
because small solid particles can be effective emulsifiers like surfactant molecules.
Conclusion:

In conclusion, the objectives of this experiment are to translate theoretical concept of Hydrophilic-
Lipophilic Balance (HLB) value into practice and to calculate viscosity of an emulsion using
Stokes’ law. HLB is used to characterize emulsifiers and it illustrates the oil and water solubility of
an emulsifier. As the HLB value increases, the emulsifiers become more soluble in water and their
function changes from being W/O emulsifiers to being O/W emulsifiers. This experiment begun
with the mixture had been colored with some red food coloring and been observed under
microscope. Viscosity of the mixture also was been observed using viscometer. Based on the result
obtained, each sample in O/W emulsion are more stable than W/O emulsion. This is because most
stable emulsions have a very low viscosity value. Hence, the result with low viscosity is the most
stable emulsion. O/W emulsion result shows as the egg yolk was added, the oil and water mixed
much better because in the egg yolk, the protein lecithin functions as an emulsifying agent.
References :

Egito, E.S.T. (2018). HLB Concept: A Way to Never Forget It. Retrieved from:
https://biomedres.us/fulltexts/BJSTR.MS.ID.001983.php

Ganguli, D. & Ganguli, M. (2003). Emulsions: A General Introduction. Journal of Inorganic Particle
Synthesis via Macro and Microemulsions pp 1-19.

P. Kruglyakov, A. N. (2004). Emulsions: Structure Stability and Interactions. Retrieved from:

https://www.sciencedirect.com/topics/chemistry/stability-of-emulsion.

Qing Chang. (2016). Emulsion, Foam, and Gel. Colloid and Interface Chemistry for Water Quality
Control. Retrieved from: https://www.sciencedirect.com/topics/chemistry/antifoaming-agent