The abundance of these resources gives Canada a robust comparative advantage in the industries that extract and process them,â said Michael Burt, Director, Industrial Economic Trends, and co-author of Adding Value to Trade: Moving Beyond Being Hewers of Wood.
An emulsion is a mixture of two or more liquids that are normally immiscible. Emulsions are part of a more general class of two-phase systems of matter called colloids.
Vegetable oils do not dissolve in water. If oil and water are shaken together, tiny droplets of one liquid spread through the other liquid, forming a mixture called an emulsion. Emulsions are thicker (more viscous) than the oil or water they contain. This makes them useful in foods such as salad dressings and ice cream.Emulsions are also used in cosmetics and paints. There are two main types of emulsion: 1  oil droplets in water (milk, ice cream, salad cream, mayonnaise). 2  water droplets in oil (margarine, butter, skin cream, moisturising lotion).here are two main types of emulsion: 1  oil droplets in water (milk, ice cream, salad cream, mayonnaise). 2  water droplets in oil (margarine, butter, skin cream, moisturising lotion).