Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A suspension of small globules of one liquid in a second liquid with which the first will not mix.
- noun A photosensitive coating, usually of silver halide grains in a thin gelatin layer, on photographic film, paper, or glass.
from The Century Dictionary.
- noun Unwashed, a collodion containing finely divided silver bromide held in suspension.
- noun A draining out.
- noun A mixture of liquids insoluble in one another, where one is suspended in the other in the form of minute globules, as the fat (butter) in milk: as, an emulsion of cod-liver oil.
- noun A mixture in which solid particles are suspended in a liquid in which they are insoluble: as, a camphor emulsion.
- noun In photography, a name given to various emulsified mixtures used in making dry plates, etc. See
photography .
from the GNU version of the Collaborative International Dictionary of English.
- noun Any liquid preparation of a color and consistency resembling milk; as: (a) In pharmacy, an extract of seeds, or a mixture of oil and water united by a mucilaginous substance. (b) In photography, a liquid preparation of collodion holding salt of silver, used in the photographic process.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun a
stable suspension of smalldroplets of oneliquid in another with which it isimmiscible - noun chemistry a
colloid in which bothphases are liquid - noun the coating of
photosensitive silver halide grains in a thingelatine layer on aphotographic film
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun a light-sensitive coating on paper or film; consists of fine grains of silver bromide suspended in a gelatin
- noun (chemistry) a colloid in which both phases are liquids
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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Such a mixture of two incompatible liquids, with droplets of one liquid dispersed in a continuous phase of the other, is called an emulsion.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Such a mixture of two incompatible liquids, with droplets of one liquid dispersed in a continuous phase of the other, is called an emulsion.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Such a dispersion of one liquid in another is called an emulsion.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Such a dispersion of one liquid in another is called an emulsion.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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If such an emulsion is rotated quickly, the heavier particles will move farther to the perifery than the lighter ones.
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We know that when a slurry, an emulsion, is put into a rapidly rotating motion, its heavier constituents are thrown outwards in the direction of the periphery of the motion.
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In one method (the horizontal microscope) the rarefaction of the emulsion is obtained immediately from the height, and the resemblance to a miniature atmosphere is extremely striking, precise measurements being possible from instantaneous photographs.
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On the other hand, the steady state in a vertical column of emulsion is produced and maintained by the interplay of two opposing actions, gravity and the Brownian movement; this can be expressed by writing that at each level the flow through diffusion towards the poor regions is equal to that which gravity produces towards the rich regions.
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This emulsion is stable if the particles in suspension do not stick together when the hazards of the Brownian movement bring them into contact, and if they re-enter the liquid when these hazards bring them against the walls or to the surface.
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From this two-fold point of view such a stable emulsion is comparable to a solution.
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