| emulsify |
To bind together two liquid ingredients that normally do not combine smoothly, such as water and fat. Slowly add one ingredient to the other while mixing rapidly. This action disperses tiny droplets of one liquid in the other. Mayonnaise and vinaigrettes are emulsions. Use a good whisk for a steady even emulsification.
출처: www.chefdepot.net/glossary.htm
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| emulsion |
Emulsion is a light sensitive coating, applied to photographic paper, plates and film. The image in any of these is contained in the emulsion as the paper; plate or film act as a base for the emulsion. In various processes the emulsion is made of different chemicals to obtain the desired effect.
출처: www.danielcooneyfineart.com/Tips_Terms.html
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| emulsion |
A mixture of two or more liquids that don't easily combine. such as oil and vinegar.
출처: www.aaa-recipes.com/glossary/glossarye.html
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| emulsion |
The light-sensitive coating, consisting of silver-halide crystals suspended in a gelatin. Applied to photographic paper, plates and film, in which the final photographic image is suspended and protected. In albumen and collodion prints, the silver halides rested on the surface of these substances. With salt prints, platinum and palladium prints, the emulsion is absorbed into the paper itself.
출처: www.afterimagegallery.com/photoglossary.htm
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| emulsification |
The dispersion or suspension of fine particles or globules of one or more liquids in another liquid.
출처: www.hannacarwash.com/resources/glossary_d.html
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