Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A stable
emulsion that isclear because the individual droplets of the dispersed phase are less than 100nanometers in diameter.
Etymologies
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Examples
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In a paper published in the December Chaos, researchers at the University of Liège in Belgium call this microemulsion of oil and water the mayonnaise droplet.
Wired Top Stories Laura Sanders 2009
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Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles.
PhysOrg.com - latest science and technology news stories 2010
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In laboratory tests using cadmium and zinc nanoparticles, they demonstrate how the oil and water in the microemulsion separated into two layers when heated.
PhysOrg.com - latest science and technology news stories 2010
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Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles.
PhysOrg.com - latest science and technology news stories 2010
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Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion - a mixture of oil and water (mayonnaise is an edible emulsion) - that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles.
PhysOrg.com - latest science and technology news stories 2010
-
In laboratory tests using cadmium and zinc nanoparticles, they demonstrate how the oil and water in the microemulsion separated into two layers when heated.
PhysOrg.com - latest science and technology news stories 2010
-
In laboratory tests using cadmium and zinc nanoparticles, they demonstrate how the oil and water in the microemulsion separated into two layers when heated.
PhysOrg.com - latest science and technology news stories 2010
-
Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles.
PhysOrg.com - latest science and technology news stories 2010
-
Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion - a mixture of oil and water (mayonnaise is an edible emulsion) - that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles.
PhysOrg.com - latest science and technology news stories 2010
-
Professor Julian Eastoe at the University of Bristol, and colleagues, report the development of a special type of microemulsion - a mixture of oil and water (mayonnaise is an edible emulsion) - that may make it easier for manufacturers to recover, recycle, and reuse nanoparticles.
PhysOrg.com - latest science and technology news stories 2010
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