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Rubylith is a brand of masking film, invented and trademarked by the Ulano Corporation. Today the brand has become genericized to the point that it has become synonymous with all coloured masking films. Rubylith consists of two films sandwiched together.
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).
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).
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.
Micro-emulsion polymerization: Emulsion polymerization in which the starting system is a micro-emulsion and the final latex comprises colloidal particles of polymer dispersed in an aqueous medium. Note : Diameters of polymer particles formed in the micro-emulsion polymerization usually are between 10 and 50 nm.
This type of emulsion is thermodynamically unstable, but can be stabilized for a period of time with applications of kinetic energy. [1] Surfactants (as the main emulsifiers ) are used to reduce the interfacial tension between the two phases, and induce macroemulsion stability for a useful amount of time.
The ouzo effect during the preparation of absinthe. The ouzo effect (/ ˈ uː z oʊ / OO-zoh), also known as the louche effect (/ l uː ʃ / LOOSH) and spontaneous emulsification, is the phenomenon of formation of a milky oil-in-water emulsion when water is added to ouzo and other anise-flavored liqueurs and spirits, such as pastis, rakı, arak, sambuca and absinthe.
Norris, Harry (2009). Islam in the Baltic: Europe's Early Muslim Community.Tauris Academic Studies. ISBN 978-1845115876.; Rospond, Vincent W. (2013). "Tartar Regiment of Alexander Ulano - a.k.a. 7th Regiment of Tartars of the Grand Duchy of Lithuania (7 Pulk Tartarski Wielkiego Ksiestwa Litewskiego)".
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