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High-shear mixers are used in industry to produce standard mixtures of ingredients that do not naturally mix. When the total fluid is composed of two or more liquids, the final result is an emulsion; when composed of a solid and a liquid, it is termed a suspension and when a gas is dispersed throughout a liquid, the result is a lyosol. [16]
Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...
The solidus is the locus of temperatures (a curve on a phase diagram) below which a given substance is completely solid (crystallized). The solidus temperature specifies the temperature below which a material is completely solid, [2] and the minimum temperature at which a melt can co-exist with crystals in thermodynamic equilibrium.
Decanting a liquid from a solid. Decantation is a process for the separation of mixtures of immiscible liquids or of a liquid and a solid mixture such as a suspension. [1] The layer closer to the top of the container—the less dense of the two liquids, or the liquid from which the precipitate or sediment has settled out—is poured off, leaving denser liquid or the solid behind.
Suspensions are classified on the basis of the dispersed phase and the dispersion medium, where the former is essentially solid while the latter may either be a solid, a liquid, or a gas. In modern chemical process industries, high-shear mixing technology has been used to create many novel suspensions.
Mixing paddles are used for mixing ingredients in cooking and for mixing construction products, such as pastes, slurries or paints. [2] [3] They are also used for dispersing solids within liquids (for example, some polymers may be delivered in solid form, but will dissolve in liquids).
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The spreading property may be examined by adding a drop of the liquid onto an oily surface. If the liquid is not a wetting solution, the droplet will remain intact. If the liquid is a wetting solution, the droplet will spread uniformly on the oily surface because the formation of the micelles lowers the surface tension of the liquid. [6]
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