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The process of dispersing one liquid in a second immiscible liquid; the largest group of emulsifying agents are soaps, detergents, and other compounds, whose basic structure is a paraffin chain terminating in a polar group.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



the process of making stable emulsions.

Emulsification is most often carried out in industry by mechanically mixing the ingredients of the emulsion in various types of mixers, such as homogenizers and colloid mills. Acoustic (sonic and ultrasonic) devices—in particular, ultrasonic dispersion mills —are also used. Less frequently (mainly in laboratory work), emulsions are obtained by electrical dispersion or condensation— that is, by separating droplets from supersaturated vapors, solutions, or melts.

If the tension between the surfaces of the phases is sufficiently low, emulsification may occur spontaneously, without an intensive input of energy; the process draws on the kinetic energy of the molecules and weak convection currents in the liquid. Thus, emulsions may be formed by adding water to soluble cutting oils and oil concentrates of pesticides up to 20–40 percent of which is soap or soaplike surfactants.

The process of breaking up an emulsion is called demulsifica-tion. Both processes play an important role in the production of plastics, rubbers, dyes, polishing and cleansing agents, biologically active preparations, food products, and cosmetics.




in textile production, the application of an emulsion to the surface of fibers or yarns in order to increase their elasticity, improve their resistance to abrasion, and decrease their tendency to form static electricity. In the production of yarn, fat emulsions are generally applied; in the production of woven fabrics, paraffin-stearin and paraffin-cotton emulsions are ordinarily used to treat the warp. Fibers are usually emulsified before carding and combing, and dried yarn is emulsified after sizing. In some cases, emulsification replaces sizing in treating the twisted yarn of the warp.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Emulsification index of the extracted samples Height of the emulsion(mm) Sample Hexane Kerosene Hexane Kerosene SDS (Control) 2 4 5.405 10.811 1a 2 2 5.405 5.405 1b 1 1 2.703 2.703 1c 2 1 5.405 2.703 2a 2 2 5.405 5.405 2b 2 3 5.405 8.108 3c 1 2 2.703 5.405 4a 2 2 5.405 5.405 4b 2 2 5.405 5.405 5a 4 3 10.811 8.108 5c 2 2 5.405 5.405 6a 1 2 2.703 5.405 6b 3 1 8.108 2.703 6c 2 10 5.405 27.027 7c 2 2 5.405 5.405
After the addition of salt to the 1% w/v solution of the precipitate containing the biosurfactant, the emulsifying activity was tested using the emulsification index.
A total of 23 eyes from 23 patients who were diagnosed with OAG secondary to SO emulsification at the Department of Ophthalmology, Eye, Ear, Nose and Throat Hospital, affiliated with Shanghai Fudan University, from January 2012 to June 2015, were included in the study.
The emulsification index of the selected isolates showing positive qualitative results was screened for emulsification activity (E24%) according to the procedure of Bento et al.
Increasing the extensional viscosity of silicone reduces the tendency for emulsification. Retina.
Tests have shown (Table 3) that use of two-steps emulsification scheme with dispersant UltraTURRAX UTL increases detonation velocity of energy condensing system not more than 4 %.
In conventional longitudinal phacoemulsification, emulsification occurs by the forward and backward movement of the tip.
For spontaneous emulsification, the surfactants are required to be selected with attention to attain ultralow interfacial tension [32].
The effect of environmental parameters such as water hardness, pH, and temperature on emulsification activity was determined by varying the levels of the individual parameters one at a time by keeping the other parameters at a fixed level.
The easy-to-use, high performance solutions deliver a variety of functionalities--they can improve texture, taste, stability or emulsification, for example--allowing manufacturers to develop products with enhanced practical and nutritional benefits and strong consumer appeal.