Emulsion
Emulsion
Emulsion (/ɪˈmʌlʃən/; from the Latin word emulgere, meaning "to milk out") is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid.
History
The word emulsion comes from the Latin word emulgere, which means "to milk out". This is a reference to the process of extracting milk from a cow, which is an emulsion of fat and water.
Types of Emulsion
There are two types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). The first type, oil-in-water, is characterized by oil droplets dispersed in a continuous phase of water. The second type, water-in-oil, is characterized by water droplets dispersed in a continuous phase of oil.
Uses
Emulsions are used in a variety of industries, including food and beverage, pharmaceutical, and cosmetic industries. In the food industry, emulsions are used in the production of sauces, dressings, and ice cream. In the pharmaceutical industry, emulsions are used as a delivery system for certain drugs. In the cosmetic industry, emulsions are used in the formulation of lotions, creams, and other skincare products.
Related Terms
- Colloid: A type of mixture in which one substance is dispersed evenly throughout another.
- Surfactant: A substance that reduces the surface tension of a liquid, allowing it to spread more easily.
- Phase (matter): A region of space (a thermodynamic system) throughout which all physical properties of a material are essentially uniform.
- Pharmaceutical industry: The commercial industry that discovers, develops, produces, and markets drugs or pharmaceutical drugs for use as medications.
External links
- Medical encyclopedia article on Emulsion
- Wikipedia's article - Emulsion
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