“emulsion”的概念、定义、翻译、参考文献-科学参考

emulsion

Physics

A colloid in which small particles of one liquid are dispersed in another liquid. Usually emulsions involve a dispersion of water in an oil or a dispersion of oil in water, and are stabilized by an emulsifier. Commonly emulsifiers are substances, such as detergents, that have lyophobic and lyophilic parts in their molecules.

Chemistry

A colloid in which small particles of one liquid are dispersed in another liquid. Usually emulsions involve a dispersion of water in an oil or a dispersion of oil in water, and are stabilized by an emulsifier. Commonly emulsifiers are substances, such as detergents, that have lyophobic and lyophilic parts in their molecules.

Chemical Engineering

A colloidal suspension of one liquid dispersed within another. The dispersed phase has droplet sizes usually less than 1 mm. Butter is an example of a water-in-oil emulsion, while mayonnaise is an example of an oil-in-water emulsion. Surfactants or emulsifiers are surface-active agents and used to stabilize emulsions. Detergents possess both hydrophilic and hydrophobic parts to their molecules to behave as emulsifiers. In the offshore oil industry, emulsions form at the interface of water and oil in crude oil gravity separators. Sufficient hold-up time is used to separate the emulsion, or alternatively, surface-active agents are used to encourage separation.

Biology

A colloid in which small particles of one liquid are dispersed in another liquid. Usually emulsions involve a dispersion of water in an oil or a dispersion of oil in water. Dietary fats are reduced to an emulsion in the duodenum to facilitate their subsequent digestion (see emulsification).

单词	emulsion
释义	emulsion Physics A colloid in which small particles of one liquid are dispersed in another liquid. Usually emulsions involve a dispersion of water in an oil or a dispersion of oil in water, and are stabilized by an emulsifier. Commonly emulsifiers are substances, such as detergents, that have lyophobic and lyophilic parts in their molecules. Chemistry A colloid in which small particles of one liquid are dispersed in another liquid. Usually emulsions involve a dispersion of water in an oil or a dispersion of oil in water, and are stabilized by an emulsifier. Commonly emulsifiers are substances, such as detergents, that have lyophobic and lyophilic parts in their molecules. Chemical Engineering A colloidal suspension of one liquid dispersed within another. The dispersed phase has droplet sizes usually less than 1 mm. Butter is an example of a water-in-oil emulsion, while mayonnaise is an example of an oil-in-water emulsion. Surfactants or emulsifiers are surface-active agents and used to stabilize emulsions. Detergents possess both hydrophilic and hydrophobic parts to their molecules to behave as emulsifiers. In the offshore oil industry, emulsions form at the interface of water and oil in crude oil gravity separators. Sufficient hold-up time is used to separate the emulsion, or alternatively, surface-active agents are used to encourage separation. Biology A colloid in which small particles of one liquid are dispersed in another liquid. Usually emulsions involve a dispersion of water in an oil or a dispersion of oil in water. Dietary fats are reduced to an emulsion in the duodenum to facilitate their subsequent digestion (see emulsification).
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