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Mixing is an important parameter, especially in SAAU because the alkylation reaction depends on the emulsion of the hydrocarbon into the sulfuric acid. This is an acid continuous emulsion and it is presumed that the reaction occurs at the interface of acid and hydrocarbon. The better the emulsion, the finer the droplets and the better the reaction.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...