Introduction:
Emulsification is the action of a liquid uniformly dispersed in another liquid that is incompatible with each other with very small droplets. Emulsification is a liquid-liquid interface phenomenon. Two immiscible liquids, such as oil and water, are divided into two layers in a container, a low density oil is in the upper layer, and a dense water is in the lower layer. If a suitable surfactant is added, the oil is dispersed in water under strong agitation to form an emulsion, which is called emulsification.
Two mutually immiscible liquids, one in which particles (droplets or liquid crystals) are dispersed in another, are called emulsions. This system is thermodynamically unstable due to the increased boundary area of ​​the two liquids when forming the emulsion. In order to stabilize the emulsion, a third component-emulsifier is added to reduce the interfacial energy of the system. Emulsifiers are a surfactant whose typical function is to act as an emulsifier. The phase in which the droplets are formed in the emulsion is called the dispersed phase, or the inner phase or the discontinuous phase; the other phase that is connected in one piece is called the dispersion medium, or the outer phase, the continuous phase.
Detection method:
Precision testing can be performed using the MHY-28557 Emulsion Tester.
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