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In addition to the classification by particle size, dispersions can also be labeled by the combination of the dispersed phase and the medium phase that the particles are suspended in. Aerosols are liquids dispersed in a gas, sols are solids in liquids, emulsions are liquids dispersed in liquids (more specifically a dispersion of two immiscible ...
Note 3: The diameters of the droplets constituting the dispersed phase usually range from approximately 10 nm to 100 μm; i.e., the droplets may exceed the usual size limits for colloidal particles. Note 4: An emulsion is termed an oil/water (o/w) emulsion if the dispersed phase is an organic material and the continuous phase is
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 ...
A colloid has a dispersed phase (the suspended particles) and a continuous phase (the medium of suspension). The dispersed phase particles have a diameter of approximately 1 nanometre to 1 micrometre. [2] [3] Some colloids are translucent because of the Tyndall effect, which is the scattering of light by particles in the colloid.
A dispersed medium consists of two media that do not mix. More specifically, it contains discrete elements of one medium which are dispersed in a continuous second medium. The two media can be of very different nature. In particular, they can be a gas, a liquid or a solid. Many materials which we encounter during the day are dispersed media.
Determining which phase is the continuous phase and which phase is the dispersed phase is done by using the Bancroft Rule when the two phases have similar mole fractions. This rule states that the phase which the emulsifier is the most soluble in will be the continuous phase, even if it has a smaller volume fraction overall. For example, a ...
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy. The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be. For as long as the particles remain ...
Creaming, when the dispersed phase is less dense than the continuous phase (e.g. milk, cosmetic cream, soft drinks, etc.) Sedimentation, when the dispersed phase is denser than the continuous phase (e.g. ink, CMP slurries, paint, etc.) Particle size increase phenomena: whereby the size of the dispersed phase (drops, particles, bubbles) increases