Search results
Results From The WOW.Com Content Network
Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).
Homogeneity and heterogeneity; only ' b ' is homogeneous Homogeneity and heterogeneity are concepts relating to the uniformity of a substance, process or image.A homogeneous feature is uniform in composition or character (i.e., color, shape, size, weight, height, distribution, texture, language, income, disease, temperature, radioactivity, architectural design, etc.); one that is heterogeneous ...
Miscibility (/ ˌ m ɪ s ɪ ˈ b ɪ l ɪ t i /) is the property of two substances to mix in all proportions (that is, to fully dissolve in each other at any concentration), forming a homogeneous mixture (a solution). Such substances are said to be miscible (etymologically equivalent to the common term "mixable").
The term alcohol originally referred to the primary alcohol ethanol (ethyl alcohol), which is used as a drug and is the main alcohol present in alcoholic drinks. The suffix -ol appears in the International Union of Pure and Applied Chemistry (IUPAC) chemical name of all substances where the hydroxyl group is the functional group with the ...
A solution describes a homogeneous mixture where the dispersed particles will not settle if the solution is left undisturbed for a prolonged period of time. A colloid is a heterogeneous mixture where the dispersed particles have at least in one direction a dimension roughly between 1 nm and 1 μm or that in a system discontinuities are found at ...
Homogeneous azeotropes can be of the low-boiling or high-boiling azeotropic type. For example, any amount of ethanol can be mixed with any amount of water to form a homogeneous solution. If the components of a mixture are not completely miscible, an azeotrope can be found inside the miscibility gap .
Certain chemicals are leaching from food packaging into food and have been detected in human bodies — and a new study sheds light on just how much. Whether all of these chemicals pose ...
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.