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Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion. [1] Emulsions, being liquids, do not exhibit a static internal structure.
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. [1] Curdling is purposeful in the production of cheese curd and tofu ; undesirable in the production of a sauce , cheese fondue or a custard .
Demulsifiers, or emulsion breakers, are a class of specialty chemicals used to separate emulsions, for example, water in oil. They are commonly used in the processing of crude oil , which is typically produced along with significant quantities of saline water.
Dispersions do not display any structure; i.e., the particles (or in case of emulsions: droplets) dispersed in the liquid or solid matrix (the "dispersion medium") are assumed to be statistically distributed. Therefore, for dispersions, usually percolation theory is assumed to appropriately describe their properties.
Adding a small amount of brine solution can also be used to break up the emulsion; this process is termed "salting out". [16] Emulsions can be prevented by mixing the solutions gently rather than vigorously. The relative positions of the aqueous/organic layers are unknown. A small amount of water can be added to the separatory funnel.
This can occur when small droplets are suspended in an aqueous solution. If an emulsion is formed, one technique used to separate the liquids is to slowly swirl the solution in the separating funnel. If the emulsion is not separated by this process, a small amount of saturated saline solution is added ("salting out"). [6]
A suspension is a heterogeneous mixture in which the solid particles do not dissolve, but get suspended throughout the bulk of the solvent, left floating around freely in the medium. [1] The internal phase (solid) is dispersed throughout the external phase (fluid) through mechanical agitation , with the use of certain excipients or suspending ...
Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).