A system containing two immiscible liquids in which one is dispersed, in the form of very small globules (internal phase), throughout the other (external phase) ( e.g., oil in water (milk) or water in oil (mayonnaise)). [Mod. L. fr. e-mulgeo, pp. -mulsus, to milk or drain out]
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emul·sion i-'məl-shən n
1 a) a system (as fat in milk) consisting of a liquid dispersed with or without an emulsifier in an immiscible liquid usu. in droplets of larger than colloidal size
b) the state of such a system
2) SUSPENSION (2) esp a suspension of a sensitive silver salt or a mixture of halides of silver in a viscous medium (as a gelatin solution) forming a coating on photographic plates, film, or paper
emul·sive -'məl-siv adj
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n.
a preparation in which fine droplets of one liquid (such as oil) are dispersed in another liquid (such as water). In pharmacy medicines are prepared in the form of emulsions to disguise the taste of an oil, which is dispersed in a flavoured liquid.
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emul·sion (e-mulґshən) [L. emulsio, emulsum] a mixture of two immiscible liquids, one being distributed in small globules throughout the body of the second. It is a colloid system in which both the dispersed phase and the dispersion medium are liquids, the dispersed liquid being the discontinuous phase and the dispersion medium the continuous phase.Medical dictionary. 2011.