| emulsion |
A suspension of small drops of 1 liquid in a 2nd with which the 1st will not mix. Emulsions can be formed either by mechanical agitation, or by chemical processes. Unstable emulsions will separate with time or temperature. Stable emulsions will not separate.
출처: www.distributiondrive.com/glossary.html
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| emulsion |
a light sensitive solution transferred to paper or film.
출처: www.fsus.fsu.edu/SchoolInformation/SchoolRelations...
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| emulsifier |
Substances used to bind or stabilize an emulsion. An example of an emulsion would be an oil and vinegar salad dressing once shaken.
출처: www.emsplace.com/ref/bcglossary.htm
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| emulsion |
(1) A. suspension of small globules of one liquid in a second liquid with which the first will not mix; (2) a photosensitive coating, usually of silver halide grains in a thin gelatin layer, on photographic film, paper; or glass.
출처: www.rcaam.org/educate/glos-def.htm
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| emulsifier |
Agents used to assist and balance the ingredients during the production of emollients. The mixture of two or more non-mixable liquids, which are shaken so thoroughly together that, they continue to appear to be homogenized. A good example is the emulsion of oils with water.
출처: www.pharmagel.net/definitions.php
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