Look up: emulsion

1. 
   Emulsion
   Colloidal suspension of a liquid in a liquid.
   Found on http://home.nas.net/~dbc/cic_hamilton/di
   
   
2. 
   Emulsion
   Light sensitive coating found on printing plates and film.
   Found on http://www.printusa.com/glos.htm
   
   
3. 
   Emulsion
   A mixture of oil and liquid in which tiny globules of one are suspended in the other. Stabilizers, such as egg or mustard may be used. Classic example is vinaigrette salad dressing.
   Found on http://www.goodcooking.com/basic_ck.htm
   
   
4. 
   Emulsion
   A dispersion where a liquid is dispersed in another liquid - for example, mayonnaise is an emulsion of water in oil and milk is an emulsion of oil in water. Strictly speaking, a dispersion is only an emulsion if the dispersed blobs of liquid are of colloidal dimensions.
   Found on http://www.kcpc.usyd.edu.au/discovery/gl
   
   
5. 
   Emulsion
   An emulsion is an extremely fine dispersion of a liquid throughout another liquid with which it is immiscible. Industrial emulsions include margarine, and paint. Within the natural world, the most common emulsion is blood.
   Found on http://www.encyclo.co.uk/nol.php
   
   
6. 
   Emulsion
   Very fine droplets of one liquid dispersed in another, e.g. oil in water.
   Found on http://www.pestmanagement.co.uk/lib/glos
   
   
7. 
   Emulsion
   The light-sensitive material (which is suspended in micro-thin layers of gelatin) that is coated onto different bases to make photographic film, or paper.
   Found on http://www.peterashbyhayter.co.uk/glossa
   
   
8. 
   emulsion
   [n] - (chemistry) a colloid in which both phases are liquids 2. [n] - a light-sensitive coating on paper or film
   Found on http://www.webdictionary.co.uk/definitio
   
   
9. 
   Emulsion
   A mixture of two liquids which do not automatically dissolve into each other, e.g. oil and water. They can be made to emulsify by vigorous beating or shaking together, as when combining oil and vinegar in a French Dressing.
   Found on http://www.greatbritishkitchen.co.uk/gl_
   
   
10. 
    emulsion
    The emulsion forms the light sensitive part of film or paper. The film base is usually polyester or tri-acetate which is then coated with a layer or layers of an emulsion made up of silver halide crystals in gelatin.
    Found on http://www.silverlight.co.uk/resources/g
    
    
11. 
    Emulsion
    A mixture of two incompatible substances. Most creams on the cosmetic market are emulsions
    Found on http://www.woodlandherbs.co.uk/acatalog/
    
    
12. 
    emulsion
    a mixture in which one liquid, termed the dispersed phase, is uniformly distributed (usually as minute globules) in another liquid, called the continuous phase or dispersion medium. In an oil-water emulsion, the oil is the dispersed phase and the water the dispersion medium; in a water-oil emulsion, the reverse holds. A typical product of oilwells, water-oil emulsion is also used as a drilling fluid.
    Found on http://www.workover.co.uk/og/e.htm
    
    
13. 
    Emulsion
    Colloidal suspension of a liquid in a liquid.
    Found on http://www.allchemicals.info/index/actio
    
    
14. 
    Emulsion
    A dispersal, with a variety of industrial uses of one liquid as small particles in another liquid. An example would be milk.
    Found on http://www.ch.ic.ac.uk/vchemlib/mol/glos
    
    
15. 
    emulsion
    Compare with colloid. A colloid formed from tiny liquid droplets suspended in another, immiscible liquid. Milk is an example of an emulsion.
    Found on http://antoine.frostburg.edu/chem/senese
    
    
16. 
    emulsion
    Emulsion is colloidal system in which the dispersed and continuous phases are both liquids (e.g. oil in water or water in oil). Such systems require an emulsifying agent to stabilize the dispersed particles.
    Found on http://www.ktf-split.hr/periodni/en/abc/
    
    
17. 
    Emulsion
    a liquid system in which one liquid is finely dispersed in another liquid in such a manner that the two will not separate through the action of gravity alone.
    Found on http://www.chemicalglossary.net/definiti
    
    
18. 
    Emulsion
    A dispersal, with a variety of industrial uses of one liquid as small particles in another liquid. An example would be milk.
    Found on http://www.chemicalglossary.net/definiti
    
    
19. 
    Emulsion
    A stable mixture of two or more immiscible liquids in suspension
    Found on http://www.fire.org.uk/glossary.htm
    
    
20. 
    Emulsion
    The chemically treated side of photographic film. (The dull side not the shiny side.) Depending on the printing process involved, film will be requested usually as 'right reading emulsion down'.
    Found on http://www.britishprint.com/tw/glossary.
    
    
21. 
    emulsion
    1) A stable combination of two or more immiscible (unmixable) materials suspended in a surrounding medium.
    Found on http://www.ami.ac.uk/courses/topics/0100
    
    
22. 
    emulsion
    an essentially permanent suspension of one fluid within another immiscible one Category: Chemistry • a single or multi-layered coating of gelatinous material on a transparent base carrying radiant energy reactive chemicals that create a latent image upon exposure Category: News-systems and communications • a suspension of a finely divided sensitive silver salt...or a mixtur...
    Found on http://www.mijnwoordenboek.nl/definition
    
    
23. 
    Emulsion
    In roofing, a coating consisting of asphalt and fillers suspended in water.
    Found on http://www.rookinspections.com/glossary/
    
    
24. 
    Emulsion
    Micro-thin layers of gelatin on film in which light-sensitive ingredients are suspended; triggered by light to create a chemical reaction resulting in a photographic image. Basically, suspension of light-sensitive silver salts in gelatine. The light-sensitive layer of film or paper. In black and white films the emulsion usually consists of very fin ...
    Found on http://www.rodsmith.org.uk/photographic%
    
    
25. 
    Emulsion
    Macadam manufactured using a bitumen and water mixture to enable the material to be mixed cold.
    Found on http://rugby.cemex.co.uk/crossproductpag