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...χυλός chylos, "juice") is a milky bodily fluid that consists of lymph and emulsified fats, or free fatty acids (FFAs). It is formed in the [[small intestine]] d ...t is composed of lymph fluid and emulsified fats, or free fatty acids. The emulsified fats give chyle its characteristic milky appearance.

* [[Béarnaise sauce]]: A sauce made of clarified butter emulsified in egg yolks and white wine vinegar, often served with Chateaubriand.

...atexes can be made by polymerizing a monomer such as styrene that has been emulsified with surfactants.

...ification]]: A modern cataract surgery in which the eye's internal lens is emulsified with an ultrasonic handpiece and aspirated from the eye.

...oemulsification]]: A type of cataract surgery in which the natural lens is emulsified with an ultrasonic handpiece and aspirated from the eye.

...ification]]: A modern cataract surgery in which the eye's internal lens is emulsified with an ultrasonic handpiece and aspirated from the eye.

..., [[paprika]], and [[onion]] powder. The ingredients are combined and then emulsified, either by whisking or blending, to create a smooth, creamy dressing.

...is a modern cataract surgery technique in which the eye's internal lens is emulsified with an ultrasonic handpiece and aspirated from the eye.

* [[Phacoemulsification]]: A type of cataract surgery in which the lens is emulsified with an ultrasonic handpiece.

...ification]]: A modern cataract surgery in which the eye's internal lens is emulsified with an ultrasonic handpiece and aspirated from the eye.

...Phacoemulsification]]: A type of cataract surgery where the cloudy lens is emulsified with an ultrasonic handpiece and aspirated from the eye.

...ification]]: A modern cataract surgery in which the eye's internal lens is emulsified with an ultrasonic handpiece and aspirated from the eye.

...''' (/bɛərˈneɪz/; French: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. It is consider