Emulsion Emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms "colloid" and "emulsion" are sometimes used interchangeably, "emulsion" should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, and some cutting fluids for metal working. Graphene and its modified forms are also a good example of recent unconventional surfactants helping
Frigorific mixture the container. Frigorific mixture A frigorific mixture is a mixture of two or more phases in a chemical system that, so long as none of the phases is consumed during equilibration, reaches an equilibrium temperature that is independent of the starting temperature of the phases before they are mixed. The equilibrium temperature is also independent of the quantities of the phases used as long as sufficient amounts of each are present to reach equilibrium without consuming one or more. Liquid water and ice, for example, form a frigorific mixture at 0 °C or 32 °F. This mixture was once used