The physical breakup of fats in the digestive tract, forming smaller droplets accessible to digestive enzymes; normally the result of mixing with bile salts.
The breaking of a large droplet into many small droplets, greatly increasing the surface area on which digestive enzymes can act.
Blending one liquid in another in which it is immiscible with the help of an emulsifier, as in making of salad dressings.
Dispersion of one substance in the form of minute drops within another substance.
Emulgoituminen Emulgering Ink and dampening solution are mixed together in the nips of printing cylinder. The small water droplet of size under 1µm repel ink and are in an emulsified form inside the ink layer. Larger drops are formed over the ink and their size is from 5 - 50 µm. Normally more water is transferred to the paper through ink that through unprinted areas.
A general term for the process by which a fatty or oily substance becomes suspended or mixed in water. Ink emulsification is the process by which ink becomes mixed into water. A very small amount of emulsification is necessary for offset printing anything beyond that creates pressroom problems.
the contamination of ink by fountain solution on an offset press.
the dispersion of large fat globules into smaller uniformly distributed particles in the presence of bile
two or more liquids that normally do not blend together (such as oil & water) that are held in a temporary or permanent suspension. Two examples: vinaigrette (temporary), and mayonnaise (permanent).
In lithography, a condition resulting from the distribution of fountain solution in the ink. Improper emulsification will produce poor printing.
the mixing of two distinct solutions that do not mix such as a fountain solution which is water based and ink which is oil based.
dispersion of oil in water (or water in oil) generally requiring the adsorption of a molecule with solubilities in both (emulsifier) to achieve the dispersion
The process of making two immiscible liquids into a heterogeneous mixture.
the mixing of two substances that are not normally mixable with the use of a substance that can mix with each.
process by which one liquid is dispersed into another in the form of small droplets
The process of fragmenting fat - as in treatment with ultrasound energy - whereby fat cells, which are large and soft, break apart to release intracellular contents in the form of a frothy liquid.
The act of breaking up and suspending a substance in solution by surrounding it with molecules from the solution.
the process used to prevent a mixture of liquids e.g. oil and water, from saparating.
mixing of oil and water together to form emulsion
The action of breaking up fats, oils and other soils into small particles which are then suspended in a solution.
The process of dispersing one liquid in another when the two liquids normally do not mix.
The process of dispersing one liquid into another liquid with which it is immiscible; the action of breaking up fats, oils, and other lipids into small particles that remain suspended within a cleaning solution until extraction may be accomplished. The process of dispersing one liquid in an immiscible liquid.
The formation of a water-in-oil mixture. Different oils exhibit different tendencies to emulsify, and emulsification is more likely to occur under high energy conditions (strong winds and waves). An emulsified mixture of water in oil is commonly called "mousse"; its presence indicates a spill that has been on the water for some time. See also mousse.
The dispersion or suspension of fine particles or globules of one or more liquids in another liquid.
to break down a fat-soluble substance enabling it to be dispersed in an aqueous medium.
The process of dispersing one liquid in a second immiscible liquid. The largest group of emulsifying agents is soaps, detergents, and other compounds whose basic structure is a paraffin chain terminating in a polar group.
