| 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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| emulsion |
refers to a physical mixture of two liquids which will not fully dissolve in each other. Some emulsions (common examples include vinegar/oil salad dressing) will readily separate when they are allowed to stand undisturbed. Other emulsions (such as raw milk) may remain mixed for considerable lengths of time.
출처: www.dec.state.ny.us/website/der/mgp/glossary.html
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