To mix things that wouldn't otherwise mix -- such as an insoluble solid in a liquid, or two liquid that do not mix (like oil and water). The purpose depends on what you want it for! For instance, most people like salad dressing to be of one consistency, so the purpose of the oil-vinegar emulsion is make it nicer to eat!
Well, an insoluble solid in a liquid isNOT an emulsion, but a SUSPENSION.
Emulsions are always mixtures of inmiscible liquids. Example: Mayonnaise.
Butter is considered as an emulsion.
Acrylic is chemical based resin whereas plastic emulsion is water based.
The purpose of phase-transfer catalysts is to dissolve ionic compounds in organic solvents and vice versa. You need that emulsion formation as a sign that it's working, and the vigorous stirring helps form those emulsions.
A drop test can be used to detect the presence of an emulsion. Add a drop of the emulsion to water. If it disperses or forms a milky appearance, it indicates the presence of an emulsion.
Plastic emulsion paint is a water-based paint that contains plasticizers to improve adhesion and durability, while acrylic emulsion paint is a water-based paint that contains acrylic resins for better color retention and resistance to fading. Acrylic emulsion paints tend to be more durable and flexible compared to plastic emulsion paints.
Emulsion is combining oil with water. For instance, soap causes oils to bind with water, so soap is an emulsifier.
The digital camera's sensor is equivalent to the light-sensatve emulsion on film.
Cut-back bitumen uses solvent as the mixing medium where in Emulsion uses water to dilute bitumen for the purpose of tack-coating / road works
no its not a emulsion dude.....
Butter is a solid emulsion... When a liquid is mixed with a solid, either a gel or a solid emulsion is formed
emulsion. emulsion
how is the formatio of an emulsion minimized?
Butter is considered as an emulsion.
Milk is the best example of an emulsion.
Chocolate is a type of emulsion known as a water-in-oil emulsion, where cocoa butter is dispersed in milk.
Emulsion activity index measures the ability of a substance to stabilize an emulsion, indicating its effectiveness in preventing the separation of oil and water. Typically calculated by comparing the height of the cream layer in an emulsion to the total volume of the emulsion, a higher emulsion activity index indicates better emulsion stability.
The emulsion is the coating on a film in which the image is formed.