Physicists detect signs of neutrinos at Large Hadron Collider

The international Forward Search Experiment team, led by physicists at the University of California, Irvine, has achieved the first-ever detection of neutrino candidates produced by the Large Hadron Collider at the CERN facility ...

Understanding emulsions in foods

An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August ...

New promising nanogel separates chemicals continuously

Nanomaterials scientists from Utrecht University have improved a nanogel in such a way that it can now transport individual molecules from one liquid to the other. "By enlarging the surface area between two liquids, we can ...

Slow road to stability for emulsions

By studying the behavior of tiny particles at an interface between oil and water, researchers at Harvard have discovered that stabilized emulsions may take longer to reach equilibrium than previously thought.

Dutch architect to build house with 3D printer

A Dutch architect has designed a house "with no beginning or end" to be built using the world's largest 3D printer, harnessing technology that may one day be used to print houses on the moon.

FTL neutrinos (or not)

The recent news from the Oscillation Project with Emulsion-tRacking Apparatus (OPERA) neutrino experiment, that neutrinos have been clocked travelling faster than light, made the headlines over the last week – and rightly ...

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Emulsion

An emulsion ( /ɨˈmʌlʃən/)is a mixture of two or more liquids that are normally immiscible (un-blendable). 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 is used when both the dispersed and the continuous phase are liquid. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, milk, and some cutting fluids for metal working. The photo-sensitive side of photographic film is an example of a colloid.

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