How would you classify homemade oil-and-vinegar and commercial French salad dressings, respectively?
A) temporary and semipermanent emulsions
B) semipermanent and permanent emulsions
C) temporary and permanent emulsions
D) None of these are correct.

Question

Quizplus · Accepted Answer

Temporary emulsions are unstable and will separate quickly, while semipermanent emulsions are more stable and will last for a longer period of time. Homemade oil-and-vinegar dressing is a temporary emulsion because the oil and vinegar will separate quickly. Commercial French salad dressings are semipermanent emulsions because they contain emulsifiers that help to keep the oil and vinegar from separating.

How Would You Classify Homemade Oil-And-Vinegar and Commercial French Salad