Talk:Emulsion

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[edit] Photography

There ought to be more info here regarding photographic emulsions and their compositions.

I suggest a separate page specifically for photography related emulsions. BTW, see Photo emulsion. Since this article is on the chemistry of emuslion , I'm going to remove the filmaking tag. ENeville 20:36, 4 September 2006 (UTC)

[edit] Else

I understand that there is a need for Emulsion in asphalt road laying. I want to know why? How the emulsion is created? What are th ealternatives. What they did when one such emulsion was not present? How to avoid using the asphalt emulsion and use some environmental friendly emulsion....

"In butter and margarine, a continuous liquid phase surrounds droplets of water (water-in-oil emulsion)." Shouldn't this be "a continuous oil phase"? I came here to read what an emulsion is, so I'm not familiar with these terms, but that would make more sense.

~Oil is not a phase, so "continuous oil phase" would not make sense. Oil is a liquid and thus liquid is the "phase". I hope this makes sense.

- I agree. Oil is not a phase, so, "continuous oil phase" does not make sense. However, the same mistake is made later in the sentance with "continuous water phase". I recommend editing the sentance to the following:

"In butter and margarine, oil surrounds droplets of water (a water-in-oil emulsion). In milk and cream, water surrounds droplets of oil (an oil-in-water emulsion). "

This is simple and gets the point across. -TEDMONDS April 17, 2008

[edit] Contamination effect

Dear Sir or Madam,

We are from PT. SOC BATAM (INDONESIA). We would like to request more information for this Emulsifier. Is it hazard for containmation when this chemical Emulsifier were apply at the electricity components. (eg. The handglove make from Emulsifier chemical and we using for screening the electronic components).

We kindly to hear further information.

Thanks and regards

  • Emulsifier is a name for a property of a chemical - like acid or base - and not a particular chemical. You should contact the person you purchased the chemical from for more information. --Einstein9073 05:22, 14 March 2006 (UTC)

[edit] Homogenized milk

Is homogenized milk an emulsion? Fat is suspended in water.

Yes. - Cybergoth 16:13, 24 June 2006 (UTC)

[edit] Emulsion

What is the basic structure of an emulsifier?(210.212.45.40 06:17, 1 March 2007 (UTC) How much quantity of emulsifier should be added while making emulsifiable concentrate of insecticide. ice cream —Preceding unsigned comment added by 78.38.208.51 (talk) 05:00, 24 February 2008 (UTC)

[edit] Acrylic Polymer Emulsion

"Over time, emulsions tend to revert to the stable state of oil separated from water." I have no idea what acrylic polymer emulsion is, but it is water-based (I think), so it involves no oil (I think): If an organic chemist, or any chemist, OR ANYONE :-), could clear this up I would appreciate it.


emulsion

[edit] Emulsifier/Surfactant

Emulsifier goes to Emulsion, where it is treated as interchangeable with Surfactant. This is a little confusing. Should Emulsifier be separated, then combined with Surfactant? ENeville 23:16, 1 September 2006 (UTC)


I think ithis article should include the importance of emulsifications in digestion 194.204.110.244 08:10, 15 November 2006 (UTC)

[edit] Pickering Stabilization

The "Pickering stabilization" link doesn't take you to a specific article. —The preceding unsigned comment was added by Andreas Toth (talk • contribs) 00:27, 5 December 2006 (UTC).

what type of emulsifier is used for creating chocolate? sojalecticine? —Preceding unsigned comment added by 83.84.59.77 (talk) 09:10, August 26, 2007 (UTC)

Some (maybe all) chocolates use soy lecithin. --Jmz9466 (talk) 01:17, 2 January 2008 (UTC)