Shopping on line can be easy, simple and save you lots of money. It can also take a lot of your time, frustrate you, and result in unwanted purchases. Now the same can be said for regular high street shopping, but with the vast opportunity presented by the Internet it will pay you to spend a few minutes reading this and understanding how to better optimize your Emulsion shopping experience:

1. Compare - without doubt the biggest advantage that the Emulsion offers shoppers today is the ability to compare thousands of Emulsion at a time. This is a great thing, but not necessarily all the time! Too much can be daunting at times so take advantage of the great comparison sites and where possible let them do the hard work for you.

2. Research - if it has been said it will be on the internet. Ignorance is no longer a justifiable reason for buying the wrong thing. Take the time to research in detail everything that you could possible want to know about

3. Testimonials - don't know anybody that has bought a Emulsion? Wrong! If the Emulsion is good the internet will let you know. Use the Internet as a friend and get testimonials before you buy.

4. Questions - Got a question about Emulsion then search the Forums, FAQ's, Blogs etc. Don't be afraid to ask .....

5. Reputation - Never heard of the company selling Emulsion? Don't worry, no reason why you should know every company in the world, but you know someone that does! Use the internet to find out what people are saying about Emulsion and build up a picture of their reputation for sales, returns, customer service, delivery etc.

6. Returns - still worried that even after all of the above your Emulsion wont be what you want? Check out the returns policy. There is so much competition now that someone, somewhere is bound to offer the terms that you are comfortable with.

7. Feedback - happy with your Emulsion then let people know, after all you are depending on others people input in your buying decision, so why not give a little back.

8. Security - check for the yellow padlock on the Emulsion site before you buy, and the s after http:/ /i.e. https:// = a secure site

9. Contact - got a question about Emulsion, or want to leave a comment then check out the sites contact page. Reputable companies have them and respond.

10. Payment - ready to pay for your Emulsion, then use your credit card or PayPal! Be aware of companies that don't accept them, there may be genuine reasons but given the huge amount of choice you have when buying online there is no reason at all not to buy via credit card or PayPal.



An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed Phase (matter)) is dispersion in the other (the continuous Phase (matter)). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and cutting fluid for metal working. In butter and margarine, a continuous liquid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared.

Emulsions tend to have a cloudy appearance, because the many phase boundary (the boundary between the phases is called the interface) scattering light that passes through the emulsion. Emulsions are unstable and thus do not form spontaneously. Energy input through shaking, stirring, homogenizers, or spray processes are needed to form an emulsion. Over time, emulsions tend to revert to the stable state of oil separated from water. Surface active substances (surfactants) can increase the kinetic stability of emulsions greatly so that, once formed, the emulsion does not change significantly over years of storage. Homemade cooking oil and vinegar salad dressing is an example of an unstable emulsion that will quickly separate unless shaken continuously. This phenomenon is called coalescence (meteorology), and happens when small droplets recombine to form bigger ones. Fluid emulsions can also suffer from creaming, the migration of one of the substances to the top of the emulsion under the influence of buoyancy or centripetal force when a centrifuge is used.

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 tends to imply that both the dispersed and the continuous phase are liquid.

There are three types of emulsion instability: flocculation, where the particles form clumps; creaming, where the particles concentrate towards the surface (or bottom, depending on the relative density of the two phases) of the mixture while staying separated; and breaking and coalescence where the particles coalesce and form a layer of liquid.

Emulsion is also a term used in the oil field as untreated well production that consists primarily of crude oil and water. Nanoemulsion Nanoemulsion is a type of emulsion in which the sizes of the particles in the dispersed phase are defined as less than 1000 nanometers.

In medicine, a nanoemulsion of soybean oil to create drops of 400-600 nanometers in diameter will kill many pathogens such as bacteria and viruses. The process is not chemical, as with other types of anti-pathogenic treatments, but physical. The smaller the droplet, the greater the surface tension and thus the greater the force to merge with other lipids. The oil is emulsified with detergents to stabilize the emulsion (the droplets won't merge with one another), so when they encounter lipids on a bacterial membrane or a virus, they force the lipids to merge with themselves. On a mass scale, this effectively disintegrates the membrane and kills the pathogen.

Remarkably, the soybean oil emulsion does not harm normal human cells nor the cells of most other higher organisms. The exceptions are Spermatozoon and blood cells, which are vulnerable to nanoemulsions due to their membrane structures. For this reason, nanoemulsions of this type are not yet ready to be used intravenously.

The most effective application of this type of nanoemulsion is for the disinfection of surfaces. Some types of nanoemulsions have been shown to effectively destroy HIV-1 and various tuberculosis pathogens, for example, on non-porous surfaces.

==Emulsifier==

An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion, frequently a surfactant. Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is the phospholipid lecithin), and mustard seed, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin. Detergents are another class of surfactant, and will chemically interact with both Cooking oil and water, thus stabilising the interface between oil or water droplets in suspension. This principle is exploited in soap to remove Yellow grease for the purpose of cleaning. A wide variety of emulsifiers are used in pharmacy to prepare emulsions such as cream (pharmaceutical) and lotions. emulsion suitable for intravenous injection. The manufacturers emulsify the lipid soluble propofol in a mixture of water, soy oil and egg lecithin.

Whether an emulsion turns into a water-in-oil emulsion or an oil-in-water emulsion depends on the volume fraction of both phases and on the type of emulsifier. Generally, the Bancroft rule applies: emulsifiers and emulsifying particles tend to promote dispersion of the phase in which they do not dissolve very well; for example, proteins dissolve better in water than in oil and so tend to form oil-in-water emulsions (that is they promote the dispersion of oil droplets throughout a continuous phase of water).

See also

External links

References

Category Interface and Colloid Science

An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed Phase (matter)) is dispersion in the other (the continuous Phase (matter)). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and cutting fluid for metal working. In butter and margarine, a continuous liquid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared.

Emulsions tend to have a cloudy appearance, because the many phase boundary (the boundary between the phases is called the interface) scattering light that passes through the emulsion. Emulsions are unstable and thus do not form spontaneously. Energy input through shaking, stirring, homogenizers, or spray processes are needed to form an emulsion. Over time, emulsions tend to revert to the stable state of oil separated from water. Surface active substances (surfactants) can increase the kinetic stability of emulsions greatly so that, once formed, the emulsion does not change significantly over years of storage. Homemade cooking oil and vinegar salad dressing is an example of an unstable emulsion that will quickly separate unless shaken continuously. This phenomenon is called coalescence (meteorology), and happens when small droplets recombine to form bigger ones. Fluid emulsions can also suffer from creaming, the migration of one of the substances to the top of the emulsion under the influence of buoyancy or centripetal force when a centrifuge is used.

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 tends to imply that both the dispersed and the continuous phase are liquid.

There are three types of emulsion instability: flocculation, where the particles form clumps; creaming, where the particles concentrate towards the surface (or bottom, depending on the relative density of the two phases) of the mixture while staying separated; and breaking and coalescence where the particles coalesce and form a layer of liquid.

Emulsion is also a term used in the oil field as untreated well production that consists primarily of crude oil and water. Nanoemulsion Nanoemulsion is a type of emulsion in which the sizes of the particles in the dispersed phase are defined as less than 1000 nanometers.

In medicine, a nanoemulsion of soybean oil to create drops of 400-600 nanometers in diameter will kill many pathogens such as bacteria and viruses. The process is not chemical, as with other types of anti-pathogenic treatments, but physical. The smaller the droplet, the greater the surface tension and thus the greater the force to merge with other lipids. The oil is emulsified with detergents to stabilize the emulsion (the droplets won't merge with one another), so when they encounter lipids on a bacterial membrane or a virus, they force the lipids to merge with themselves. On a mass scale, this effectively disintegrates the membrane and kills the pathogen.

Remarkably, the soybean oil emulsion does not harm normal human cells nor the cells of most other higher organisms. The exceptions are Spermatozoon and blood cells, which are vulnerable to nanoemulsions due to their membrane structures. For this reason, nanoemulsions of this type are not yet ready to be used intravenously.

The most effective application of this type of nanoemulsion is for the disinfection of surfaces. Some types of nanoemulsions have been shown to effectively destroy HIV-1 and various tuberculosis pathogens, for example, on non-porous surfaces.

==Emulsifier==

An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion, frequently a surfactant. Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is the phospholipid lecithin), and mustard seed, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin. Detergents are another class of surfactant, and will chemically interact with both Cooking oil and water, thus stabilising the interface between oil or water droplets in suspension. This principle is exploited in soap to remove Yellow grease for the purpose of cleaning. A wide variety of emulsifiers are used in pharmacy to prepare emulsions such as cream (pharmaceutical) and lotions. emulsion suitable for intravenous injection. The manufacturers emulsify the lipid soluble propofol in a mixture of water, soy oil and egg lecithin.

Whether an emulsion turns into a water-in-oil emulsion or an oil-in-water emulsion depends on the volume fraction of both phases and on the type of emulsifier. Generally, the Bancroft rule applies: emulsifiers and emulsifying particles tend to promote dispersion of the phase in which they do not dissolve very well; for example, proteins dissolve better in water than in oil and so tend to form oil-in-water emulsions (that is they promote the dispersion of oil droplets throughout a continuous phase of water).

See also

External links

References

Category Interface and Colloid Science

Emulsion - Wikipedia, the free encyclopedia
An emulsion (IPA: /ɪˈmʌlʃən/ [1]) is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase ...

Earthborn Emulsion
Earthborn Emulsion - a healthier alternative to conventional products, Earthborn Emulsion is water-borne and acrylic free. It is also highly practical, offering excellent covering ...

Definition: emulsion from Online Medical Dictionary
The Online Medical Dictionary is a searchable dictionary of definitions from medicine, science and technology.

emulsion - definition of emulsion in the Medical dictionary - by the ...
emulsion /emul·sion/ (e-mul´shun) a mixture of two immiscible liquids, one being dispersed throughout the other in small droplets; a colloid system in which both the dispersed ...

Farrow & Ball Traditional Papers & Paint
EIB New Site Description ... Estate® Emulsion. Used throughout the house for ceilings and walls, environmentally friendly, water based Estate® Emulsion defines the Farrow & Ball ...

emulsiondesign
Dac Web Solutions Dac web solutions offers effective web designs and online ordering. www.dacwebsolutions.co.uk: Specialized PHP/Ajax Development Team

Emulsion Paint - UK
Massive range of emulsion paints in thousands of colours for secure on-line ordering and delivery throughout the UK.

Bulk Contract Emulsion - UK
Excellent Contract Emulsion in bulk 17 Litre drums. Fantastic dry-hiding power which really does cover well over the top of existing decorations and on new surfaces. Economical ...

Emulsion Sprayers
bitmen products p o box 339, over, cambridge, uk, cb4 5tu tel: 0870 751 3973 fax: 0870 751 3974 [

"Focus" Focus Kitchen & Bathroom Soft Sheen Emulsion at Focus ...
Focus DIY is one of the leading DIY and Gardening retailers in the UK ... Duck Egg Blue: Dewberry: Magnolia: Morning Mist: Oyster Pink: Seaside: Silver Blue: Syrup: Tiramisu

 

Emulsion



 
Copyright © 2008 Hintcenter.com - All rights reserved.
Home | Terms of Use | Privacy Policy
All Trademarks belong to their repective owners. Many aspects of this page are used under
commercial commons license from Yahoo!