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.:
Adam Ikhwan Bin Zulkiflee 55218119174
Arieanna Asyiqin Binti Azman 55218119179
Fatin Arisya Binti Shahimi 55218119156
Izzira Azreen Binti Ismail 55218119164

No. of Group: 1 Date of Experiment: 28th February 2020

Title of Experiment: Emulsion

Received by: Date of Submission: 6th March 2020

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):

The objective of this experiment is to translate theoretical concept of Hydrophilic-Lipophilic

Balance (HLB) value into practice and to calculate viscosity of an emulsion using Stokes’s Law.
There are two variation in making emulsion which is oil in water emulsion (o/w) and water in oil
emulsion (w/o). For first control of o/w the value viscosity was 2200 while for the control of w/o
the value viscosity was 3400. It shows that the viscosity in w/o was higher than o/w. the
viscosity value of detergent for the o/w was 1400 while for w/o was 850. Other than that, the
viscosity value of egg yolk for the o/w was 115 while in w/o was 32400. Lastly the HLB system
is to determine the quantity and type of surfactant that was needed to prepare a stable emulsion.

Objective:

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

practice.

2. To calculate viscosity of an emulsion using Stokes’s law.

Methodology:

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

Experiment 1: Hydrophilic-Lipophilic Balance Values (Oil-in-Water Emulsions)

20 ml of water was
added into three test All of the test tubes The emulsions were
tubes, along with 5 ml were shaken to achieve observed under a
uniform colour. microscope.
of oil in each of them.

The oil in the test tubes The last remaining test

were coloured with a tube was kept clean
small amount of fat- with no additional
soluble Sudan Red dye. emulsifier.

0.25 ml of detergent 0.25 grams of egg yolk

was added into one of was added into another
the test tubes. one of the test tubes.
Experiment 1: Hydrophilic-Lipophilic Balance Values (Water-in-Oil Emulsions)
5 ml of water was
added into three test
tubes, along with 20 ml
of oil in each of them.
The contents of the test
tubes were coloured
with a small amount of
Sudan Red dye.
0.25 ml of detergent
was added into one of
the three test tubes.
Experiment 2: Viscosity of Emulsion
The mass and
radius of the glass
bead were
determined and
recorded in Table 2.
The height, a, from the
bottom of the glass
cylinder was measured
to the 10 ml gradation
and recorded.
The previous step was
carried out once more
to achieve a more
average result.
The test tubes were The emulsions were
shaken for the colour to observed under a
be consistent. microscope.
The last test tube
remained untouched
without no additional
emulsifier.
0.25 grams of egg yolk
was added into the
second test tube.
The mass and volume The density of the
of the emulsion were emulsion was
calculated using the
determined using a data obtained and
glass cylinder and recorded in the same
recorded in Table 2. table.
The glass bead from
The time for the glass
the top of the glass
bead to reach the
cylinder was carefully
bottom of the glass
released into the
cylinder was recorded.
emulsion.
The viscosity was
caulcated using the
derivation of Stokes'
Law.
Result/ Discussion:

Table 1: Hydrophilic-Lipophilic Balance (HLB) Values

Oil-in-Water Water-in-Oil
1. CONTROLLED

2. EGG YOLK (0.25 g)

3. DETERGENT (0.25 ml)

Table 2: Viscosity of Emulsion

Oil/water
Control Egg yolk Detergent
Spindle number 5 5 1
Speed 20 10 12
Factor 200 400 5
Reading 11 3.5 23
Viscosity 2200 1400 115

Water/oil
Control Egg yolk Detergent
Spindle number 5 5 5
Speed 20 4 10
Factor 200 1000 800
Reading 17 8.5 40.5
Viscosity 3400 8500 32400
Emulsion is a two-phase system, which is not stable in thermodynamics. It contains at least 2
liquids which are not miscible to each other (internal/dispersed phase), dispersed homogeneously
in another liquid (external/continuous phase). Emulsions can be classified into 2 types:  oil in
water emulsion (o/w) and water in oil emulsion (w/o). Emulsions become stable with the
addition of emulsifying agents. Emulsifying agents can be classified into 3 types; they are
hydrophilic colloid, finely divided solid, surface active agents or surfactants. An experiment was
conducted to observe the variation in making emulsion. The objective for this experiment to
determine which emulsifier was the most stable.

First, for the control of o/w, the value of viscosity was 2200 while for the control of w/o, the
value of viscosity was 3400. It had shown that the viscosity in w/o was higher than in o/w. The
viscosity value of detergent for the o/w was 1400 while for w/o was 8500. Then, the viscosity
value of egg yolk for the o/w was 115 while in w/o was 32,400. 

Based on the theoretical aspect,p oil in water emulsions are colloidal systems that have oil
droplets dispersed throughout the water. Water in oil emulsions are colloidal systems having
water droplets dispersed throughout the oil. The dispersed phase of water in oil emulsions is
water, while the dispersed phase of oil in water emulsions is oil. Furthermore, the continuous
phase of water in oil emulsions is oil whereas the continuous phase of oil in water emulsions is
water. 

Emulsifier was a substance that stabilizes an emulsion the process. The function of emulsifier

was to reduce the interfacial tension between water and oil phases and also to reduce the driving
force for phase separation. And ensures that two substances do not separate but kept in the stable
mixture. Based from the results can be conclude that the viscosity value of emulsifier
for w/o was higher than that o/w because the volume oil was higher than water. The emulsifier of
detergent was the most stable than egg yolk from the both emulsions. The experimental error that
might occur during preparation of emulsion such as amount of material used was
not exact proportion. 

In this experiment also determine the HLB system (hydrophilic-lipophilic balance values) which
to determine the quantity and type of surfactant that was needed to prepare a stable emulsion. 
Conclusion:

Based on the results obtained for the emulsions, it had been shown that the additional emulsifiers
helped to increase the quantities of spherical bubbles in the emulsions. The spherical bubbles
gave a sign that the oil and water were being able to mix with together despite the differences in
their characteristics, creating an emulsion. From the observation of the oil-in-water emulsions
under the microscope, it had been concluded that the more stable and more effective emulsifying
agent between egg yolk and detergent is the former. Egg yolk is considered a good emulsifier
because of its high amount of amino acids that can attract and repel water. One of the most
important emulsifiers found in egg yolk is a substance called lecithin. For the water-in-oil
emulsion, it had been shown that the best emulsifier was detergent. The air bubbles were higher
in quantity and closer together, indicating the surface tension between oil and water was lower.
This is because detergent is an amphiphilic substance, which is partly hydrophilic and partly
hydrophobic. The amphiphilic characteristics allows the mixture of hydrophobic compounds
with water. According to the hydrophilic-lipophilic balance, the HLB balance value for lecithin
(egg yolk) is 5.0 while for detergent, the range is between 12 to 20. The higher the number of the
HLB value, the more water-soluble the surfactant. This somehow proves that detergent is a better
emulsifier for water-in-oil emulsion as it could make the surface tension between the smaller
amount of water and the higher amount of oil to be broken down into a lesser amount. For the
second experiment where viscosity was concerned, the results had shown that the water-in-oil
had the higher number of viscosity than the results of oil-in-water. This is because oil-based
emulsions have a higher amount of oil, allowing the characteristic of oil having a greater
cohesion ability to influence the viscosity reading. The values of viscosity of the emulsions were
successfully calculated using Stokes’ Law, which defines the drag force that exists between a
sphere moving through a fluid with constant velocity, which in this case, being the glass bead
moving through the emulsion in the glass cylinder.
References :

1. Detergent. (2020, February 8). Retrieved from https://en.wikipedia.org/wiki/Detergent

2. Emulsifiers. (n.d.). Retrieved from http://www.detergentsandsoaps.com/emulsifiers.html

3. Sjoblom, J. (2006). Emulsions and emulsion stability. Boca Raton, FL: CRC/Taylor &
Francis.

Tutorial:

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.