![]() ![]() Įmulsions, being liquids, do not exhibit a static internal structure. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Two liquids can form different types of emulsions. Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both phases, dispersed and continuous, are liquids. Emulsions are part of a more general class of two-phase systems of matter called colloids. The surfactant (outline around particles) positions itself on the interfaces between Phase II and Phase I, stabilizing the emulsionĪn emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation.The unstable emulsion progressively separates.An emulsion of Phase II dispersed in Phase I.Two immiscible liquids, not yet emulsified. ![]()
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