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Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase.
Disadvantages of emulsion polymerization include: Surfactants and other polymerization adjuvants remain in the polymer or are difficult to remove; For dry (isolated) polymers, water removal is an energy-intensive process; Emulsion polymerizations are usually designed to operate at high conversion of monomer to polymer.
As such, ionic polymer when mixed with DSCG does not form w/w emulsion, but gives rise to a homogeneous solution or a precipitate solution. Consequently, the known polymers that afford w/w emulsion include polyacrylic amides and polyols. Surprisingly, some of these water-in-water emulsions can be exceptionally stable from coalescence for up to ...
For example, a mixture that is 60% Water and 40% Oil can form an emulsion where the water is the dispersed phase and the oil is the continuous phase if the emulsifier is more soluble in the oil. This is because the continuous phase is the phase that can coalesce the fastest upon mixing, which means it is the phase that can diffuse the ...
Examples of heterogeneous mixtures are emulsions and foams. In most cases, the mixture consists of two main constituents. For an emulsion, these are immiscible fluids such as water and oil. For a foam, these are a solid and a fluid, or a liquid and a gas.
Emulsified fuels are a type of emulsion that combines water with a combustible liquid, such as oil or fuel. An emulsion is a specialized form of dispersion that contains both a continuous phase and a dispersed phase. The most commonly utilized emulsified fuel is a water-in-diesel emulsion (also known as hydrodiesel). [1]
A miniemulsion (also known as nanoemulsion) is a particular type of emulsion. A miniemulsion is obtained by ultrasonicating a mixture comprising two immiscible liquid phases (for example, oil and water), one or more surfactants and, possibly, one or more co-surfactants (typical examples are hexadecane or cetyl alcohol). They usually have ...
Due to the unstable nature of emulsions, surfactants or emulsifiers are required to stabilize the final product to achieve longer shelf life. [6] Common applications of emulsions include food, pharmaceuticals and lubricants. Some examples of food emulsions are milk, mayonnaise, butter, and ice cream.