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Emulsions
You may have eaten Mayonnaise. Some of you may also know how it is made. Mayonnaise is a liquid in liquid dispersion, in fact a true emulsion. A true emulsion represents a colloidal dispersion of one liquid in another when both liquids are mutually immiscible. Emulsions exhibit the characteristics of colloidal systems, the particle of the dispersed phase being about 0.1 mm. The liquid in which the dispersion takes place is called the continuous phase.
Simple sedimentation: The process of removal of suspended, colloidal impurities by allowing water to stand undisturbed in big tanks about 5m deep. Most of the suspended particl
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