Difference between revisions of "Emulsion"
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| − | '''Emulsions''' are | + | '''Emulsions''' are tiny [[liquid]] droplets or particles suspended in a liquid. Emulsions are usually thick in texture and satiny in appearance. |
Emulsions are used in many different ways: | Emulsions are used in many different ways: | ||
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* in food, including baked goods and confectionery products ([[mayonnaise]] is an example of a food emulsion) | * in food, including baked goods and confectionery products ([[mayonnaise]] is an example of a food emulsion) | ||
| + | [[Category:Colloidal Chemistry]] | ||
[[Category:Chemistry]] | [[Category:Chemistry]] | ||
Latest revision as of 12:39, April 9, 2017
Emulsions are tiny liquid droplets or particles suspended in a liquid. Emulsions are usually thick in texture and satiny in appearance.
Emulsions are used in many different ways:
- by pharmacists, as a vehicle for medication
- in photography, to coat plates, film and paper
- in explosives, paints, coatings, make-up and detergents
- in food, including baked goods and confectionery products (mayonnaise is an example of a food emulsion)