emulsification वाक्य
उदाहरण वाक्य
मोबाइल
- The nucleus emulsification makes it easier to aspirate the particles.
- The seltzer changes the entire complexion of the emulsification,
- High-pressure homogenization or micro-emulsification can be used for manufacturing.
- This viscous emulsification greatly complicated the cleanup efforts.
- Figure 2 : Comparison of emulsification during liquid-liquid extraction and with SIR particles.
- The solvent system must form two phases without excess emulsification in order to form droplets.
- This can be especially useful for applications where emulsification and viscosity are more important than foaming capabilities.
- However, a significant drawback of ATPE is the persistent emulsification, which makes phase separation a challenge.
- In the human body deoxycholic acid is used in the emulsification of fats for the absorption in the intestine.
- The PLS ( pregnant leach solution ) is mixed to emulsification with the stripped organic and allowed to separate.
- Biosurfactants enhance the emulsification of hydrocarbons, have the potential to solubilise hydrocarbon contaminants and increase their availability for microbial degradation.
- When dealing with electrowinning, the loaded organic is then mixed to emulsification with a lean electrolyte and allowed to separate.
- Often people use soaps and detergents to assist in the emulsification of oils and dirt particles so they can be washed away.
- :: In addition hot water softens fat and allows emulsification with a soap or detergent more rapidly than at lower temeratures.
- Either way, it probably won't be topped with crema, which is an emulsification of the oils in the coffee.
- Emulsification is most easily identified visually when the soap exhibits some level of trace , which is the thickening of the mixture.
- To improve the water dispersibility and emulsification properties, the carboxylic acids comprising lactylates can be group 2 metals such as sodium or calcium.
- The nature of the oil and rough seas contributed to the rapid formation of a " chocolate mousse " emulsification of oil and water.
- The best vinaigrette was 1 part vinegar to 2 parts olive oil, with one teaspoon of kosher salt added at the end of emulsification.
- Often, a long agitation process is required to achieve proper dispersal / emulsification, presenting one of the trickiest phases of the production process.
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