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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.
In polymer chemistry, emulsion polymerization is a type of radical polymerization that usually starts with an emulsion incorporating water, monomers, and surfactants.The most common type of emulsion polymerization is an oil-in-water emulsion, in which droplets of monomer (the oil) are emulsified (with surfactants) in a continuous phase of water.
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 emulsifying agent away from its own interfaces and into the bulk the fastest. It seems that this rule is very well followed in the case of surfactant-stabilized emulsions, but not for Pickering emulsions.
Note 2: The average diameter of droplets in macro-emulsion (usually referred to as an“emulsion”) is close to one millimeter (i.e., 10 −3 m). Therefore, since micro- means 10 −6 and emulsion implies that droplets of the dispersed phase have diameters close to 10 −3 m, the micro-emulsion denotes a system with the size range of the ...
In an oil-in-water emulsion, oil is the discrete phase, while water is the continuous phase. What the Bancroft rule states is that contrary to common sense, what makes an emulsion oil-in-water or water-in-oil is not the relative percentages of oil or water, but which phase the emulsifier is more soluble in.
Because the elements in Na 3 C 6 H 5 O 7 spell "Na C H O", "Nacho Cheese" is a convenient mnemonic for trisodium citrate's chemical formula. [5] Sodium citrate can be used as an emulsifying stabilizer when making cheese. It allows the cheese to melt without becoming greasy by stopping the fats from separating.
The water-in-water emulsion of polymer-dispersed lyotropic liquid crystals has the potential for building highly bio-functional materials because of its compatibility with protein structure. Other known types of water-in-water emulsions involve the separation of different biopolymers in aqueous solution.
Emulsion polymerization: similar to suspension polymerization except that the initiator is soluble in the aqueous phase rather than in the monomer droplets (the monomer is hydrophobic, and the initiator is hydrophilic). An emulsifying agent is also needed. Other methods of radical polymerization include the following: