Which of the following best describes an invert emulsion?

An invert emulsion is best described as having a thick, mayonnaise-like consistency. This type of emulsion is formed when water is dispersed in oil, as opposed to the more common oil-in-water emulsion, which has a thinner, runny consistency. The thick nature of an invert emulsion comes from the continuous phase being oil, which provides a denser texture.

This characteristic makes invert emulsions particularly useful in formulations that require a stable product with longer-lasting adhesion, such as certain types of pesticides or agricultural formulations. Their thicker consistency helps in reducing runoff and ensuring that the active ingredients remain effective over time on the target surfaces.