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An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.Emulsions are part of a more general class of two-phase systems of matter called colloids.
IUPAC definition Emulsion in which the particles of the dispersed phase have diameters from approximately 1 to 100 μm. Note 1 : Macro-emulsions comprise large droplets and thus are "unstable" in the sense that the droplets sediment or float, depending on the densities of the dispersed phase and dispersion medium.
To understand the formation and properties of such dispersions (incl emulsions), it must be considered that the dispersed phase exhibits a "surface", which is covered ("wet") by a different "surface" that, hence, are forming an interface (chemistry). Both surfaces have to be created (which requires a huge amount of energy), and the interfacial ...
The term microemulsion was first used by T. P. Hoar and J. H. Shulman, professors of chemistry at Cambridge University, in 1943. Alternative names for these systems are often used, such as transparent emulsion, swollen micelle, micellar solution, and solubilized oil. More confusingly still, the term microemulsion can refer to the single ...
The subunits that make up each of these structures are identified, i.e., the largest divalent groups that can be named using IUPAC nomenclature of organic chemistry. In the example, the two-carbon ethylidene unit is longer than two separate one-carbon methanediyl units. Figure 1. The order of subunit precedence.
The numbers 200-900 would be confused easily with 22 to 29 if they were used in chemistry. khīlioi = 1000, diskhīlioi = 2000, triskhīlioi = 3000, etc. 13 to 19 are formed by starting with the Greek word for the number of ones, followed by και (the Greek word for 'and'), followed by δέκα (the Greek word for 'ten').
IUPAC definition Mini-emulsion : emulsion in which the particles of the dispersed phase have diameters in the range from approximately 50 nm to 1 μm. Note 1 : Mini-emulsions are usually stabilized against diffusion degradation (Ostwald ripening (ref. [ 6 ] )) by a compound insoluble in 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.