Answer:
The technique of breaking the emulsion and then causing the separations of its components is called de-emulsification. Emulsion can be de-emulsified by separating or destroying the emulsifier. Boiling, centrifusion, freezing and addition of electrolytes cause de-emulsification.
Examples: (i) Centrifugation separation cream (fat) from milk which is an emulsion.
(ii) When water is the dispersion medium, the presence of a dehydrating agent can result in the de-emulsification.
