Search results
Results From The WOW.Com Content Network
For example, a mixture that is 60% Water and 40% Oil can form an emulsion where the water is the dispersed phase and the oil is the continuous phase if the emulsifier is more soluble in the oil. This is because the continuous phase is the phase that can coalesce the fastest upon mixing, which means it is the phase that can diffuse the ...
Emulsified fuels are a type of emulsion that combines water with a combustible liquid, such as oil or fuel. An emulsion is a specialized form of dispersion that contains both a continuous phase and a dispersed phase. The most commonly utilized emulsified fuel is a water-in-diesel emulsion (also known as hydrodiesel). [1]
Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are also ...
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.
In all of the typical emulsions, there are tiny particles (discrete phase) suspended in a liquid (continuous phase). 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 ...
Multiphase flows are not restricted to only three phases. An example of a four phase flow system would be that of direct-contact freeze crystallization in which, for example, butane liquid is injected into solution from which the crystals are to be formed, and freezing occurs as a result of the evaporation of the liquid butane. In this case ...
Meat emulsion is not a true emulsion since the two phases involved are not liquids and the fat droplets in a commercial emulsion are larger than 50 μm in diameter and thus do not conform to one of the requirement of a classical emulsion. [1] Common examples of meat emulsions include bologna, frankfurters, sausages, and meatloaf. [2] The ...
The main purpose of using a surfactant is to reduce the interfacial tension between the dispersed phase (droplet phase, typically aqueous) and continuous phase (carrier liquid, typically oil) by adsorbing at interfaces and preventing droplets from coalescing with each other, therefore stabilizing the droplets in a stable emulsion state, which ...