<u>Answer:</u>
1. A substance that is soluble in two liquids and makes an emulsion last longer is called "Emulsifier".
2. The process that reduces the size of particles so emulsions will last longer is called "Homogenization".
<u>Explanation:</u>
Emulsifiers are additives which enable two liquids to mix around each other. Water and oil separate in a container, for an instance, but using an emulsifier can make the liquids blend along. It is widely used on various foods and beverages. Egg yolks and mustard are a few examples of emulsifiers.
Homogenization is the physical mechanism by which the fat molecules in milk are broken down because then they stay incorporated instead of segregated as cream. Majority of the milk sold in the United States is homogenized.
What you can do is organize them by color, what matter they are in room temperature, their molecular structure, or what kind of conductor in electricity and heat it is. I'm not sure what the format is supposed to look like but first just organize them all in different categories.
Polar protic solvents actually speed up the rate of the unimolecular substitution reaction because the large dipole moment of the solvent helps to stabilize the transition state. The highly positive and highly negative parts interact with the substrate to lower the energy of the transition state.
