| emulsion |
The light-sensitive gelatin that coats the side of photographic film that faces the lens during exposure.
출처: www.rainwater.com/glossary/e.html
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|---|---|
| emulsion |
A mixture of two insoluble liquids such, as oil and water, consisting of droplets of one liquid dispersed throughout the other.
출처: www.caltex.com.au/products_glo.asp
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| emulsion |
The suspension of one liquid as minute globules in another liquid (for example, oil dispersed in water).
출처: edis.ifas.ufl.edu/BODY_AG007.html
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| emulsion |
A dispersal, with a variety of industrial uses of one liquid as small particles in another liquid. An example would be milk.
출처: www.ch.ic.ac.uk/vchemlib/mol/glossary/
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| emulsion |
An emulsion is a smooth mixture of two liquids, such as oil and water that normally do not mix. Mayonnaise, beurre blank, hollandaise, cream sauces, vinaigrettes, and b?hamel sauce are examples of emulsions.
출처: www.newitalianrecipes.com/cooking-terms.html
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