What is emulsion medical term?

Asked By: Anselmo Gonzalez | Last Updated: 16th May, 2020
Category: medical health pharmaceutical drugs
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Medical Definition of emulsion
1a : a system (as fat in milk) consisting of a liquid dispersed with or without an emulsifier in an immiscible liquid usually in droplets of larger than colloidal size. b : the state of such a system.

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Then, what is emulsion in medicine?

emulsion. [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 phase and the dispersion medium are liquids. Margarine, cold cream, and various medicated ointments are emulsions.

Beside above, what is the meaning of emulsion in science? An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids.

Consequently, what is emulsion with example?

Examples of Emulsions Oil and water mixtures are emulsions when shaken together. The oil will form drops and disperse throughout the water. Egg yolk is an emulsion containing the emulsifying agent lecithin. Crema on espresso is an emulsion consisting of water and coffee oil. Butter is an emulsion of water in fat.

What are the types of emulsion?

Emulsion Types. There are two basic types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). These emulsions are exactly what they sound like, as pictured below. In every emulsion there is a continuous phase that suspends the droplets of the other element which is called the dispersed phase.

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How is emulsion used?

Emulsions are commonly used in many major chemical industries. In the pharmaceutical industry, they are used to make medicines more palatable, to improve effectiveness by controlling dosage of active ingredients, and to provide improved aesthetics for topical drugs such as ointments.

How do you stabilize emulsion?

Emulsion can be stabilized by increasing the repulsion between the dispersed phase i.e., by increasing the electrostatic repulsion (which is long range) or steric repulsion (short range).

What are the properties of emulsion?

Emulsion Examples
Emulsions basically consist of a dispersion of two liquids that are immiscible with each other. One of the liquids act as the dispersion medium and the other will act as the dispersed phase. In simple words, emulsions are colloids in which both the dispersed phase and dispersion medium are liquids.

What is another word for emulsion?

Synonyms: photographic emulsion. emulsion, photographic emulsion(noun) a light-sensitive coating on paper or film; consists of fine grains of silver bromide suspended in a gelatin.

Is Vinegar an emulsifier?

Emulsifiers are substances that facilitate the dispersion of one phase (as tiny droplets) into another. A simple vinaigrette does not contain emulsifiers so the smaller volume of vinegar ends up being dispersed as droplets in a much larger continuous phase of oil.

How do I make an emulsion?

The methods commonly used to prepare emulsions can be divided into two categories A) Trituration Method This method consists of dry gum method and wet gum method. ? Dry Gum Method In this method the oil is first triturated with gum with a little amount of water to form the primary emulsion.

Is coffee an emulsion?

1 Answer. A cup of coffee is definitely a solution, in the sense that it is composed of dissolved solutes. The solvation occurs once water is introduced. When I say it's an emulsion, I'm referring to the "oils" of the coffee dispersed in the aqueous solution.

Is honey an emulsifier?

While honey is not an emulsifier, its thick consistency helps to stabilize the mixture.

What is emulsion simple?

An emulsion is mixture of two liquids that would not normally mix. That is to say, a mixture of two immiscible liquids. By definition, an emulsion contains tiny particles of one liquid suspended in another. Chemically, they are colloids where both phases are liquids. This is an example of an unstable emulsion.

Is yogurt an emulsion?

Set-type yogurt has a characteristic thick texture and is a natural emulsion produced by milk acidification into containers without any further stirring, i.e. the fermentation of lactose to lactic acid by suitable bacterial cultures which decreases the pH.

What are the three types of emulsions?

There are three kinds of emulsions: temporary, semi-permanent, and permanent. An example of a temporary emulsion is a simple vinaigrette while mayonnaise is a permanent emulsion.

Is milk a emulsion?

Milk is an emulsion with fat particles (globules) dispersed in an aqueous (watery) environment.

Is oil and water an emulsion?

An emulsion is a temporarily stable mixture of immiscible fluids, such as oil and water, achieved by finely dividing one phase into very small droplets. Common emulsions can be oil suspended in water or aqueous phase (o/w) or water suspended in oil (w/o).

Is butter an emulsion?

Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F).

Is lemon juice an emulsifier?

oil and water are immiscible but adding an emulsifying agent, like lemon juice, gives an emulsion of oil and water. Emulsifying agents have useful properties because of their combined hydrophobic and hydrophillic properties.

What are emulsion products?

Emulsions are liquid materials generally with a white to milky white color, consisting of water and synthetic resin particles that are uniformly dispersed in the water. Our emulsion product family includes soap-free type emulsions, in which particles are stabilized without using emulsifiers.

Is Mayonnaise an emulsion?

Mayonnaise is an emulsion, which is a mixture of two liquids that normally can't be combined. Combining oil and water is the classic example. In mayonnaise, the emulsifier is egg yolk, which contains lecithin, a fat emulsifier.