(chemistry) a colloid in which both phases are liquids
"an oil-in-water emulsion"
emulsion, photographic emulsion(noun)
a light-sensitive coating on paper or film; consists of fine grains of silver bromide suspended in a gelatin
a stable suspension of small droplets of one liquid in another with which it is immiscible
Mayonnaise is an emulsion where egg is used to keep oil and water mixed.
a colloid in which both phases are liquid
the coating of photosensitive silver halide grains in a thin gelatine layer on a photographic film
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
Origin: [From L. emulgere, emulsum: cf. F. mulsion. See Emulge.]
An emulsion is a mixture of two or more liquids that are normally immiscible. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both the dispersed and the continuous phase are liquids. In an emulsion, one liquid is dispersed in the other. Examples of emulsions include vinaigrettes, milk, mayonnaise, and some cutting fluids for metal working. The photo-sensitive side of photographic film is an example of a colloid. The word "emulsion" comes from the Latin word for "to milk", as milk is an emulsion of milk fat and water, among other components. Two liquids can form different types of emulsions. As an example, oil and water can form, firstly, an oil-in-water emulsion, where the oil is the dispersed phase, and water is the dispersion medium. Secondly, they can form a water-in-oil emulsion, where water is the dispersed phase and oil is the external phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion.
Chambers 20th Century Dictionary
e-mul′shun, n. a milky liquid prepared by mixing oil and water by means of another substance that combines with both.—adj. Emul′sic, pertaining to emulsion.—v.t. Emul′sify.—n. Emul′sin, a peculiar ferment present in the bitter and sweet almond, which forms a constituent of all almond emulsions.—adj. Emul′sive. [Fr.,—L. emulgēre, emulsum, to milk out—e, out, and mulgēre, to milk.]
The numerical value of emulsion in Chaldean Numerology is: 7
The numerical value of emulsion in Pythagorean Numerology is: 9
Images & Illustrations of emulsion
Translations for emulsion
From our Multilingual Translation Dictionary
Get even more translations for emulsion »
Find a translation for the emulsion definition in other languages:
Select another language: