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
Hydrometer that are either heavier or lighter than water. Additional tests for fat content are necessary to determine overall composition. The instrument is graduated into a hundred parts. Milk is poured in and allowed to stand until the cream has formed, then the depth of the cream deposit in degrees determines the quality of the milk. If the milk sample is pure, the lactometer floats; if it is adulterated or impure, the lactometer sinks. An alcoholmeter is a hydrometer that indicates the alcoholic strength of liquids which are essentially a mixture of alcohol and water. It is also known as a