Construct · 1 fields · 1 citations
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In colloid and physical chemistry, an emulsion is a dispersion of one liquid as fine droplets within a second, immiscible liquid (oil in water or water in oil), a system that is thermodynamically unstable and will separate unless an emulsifier lowers the interfacial tension and guards against droplet coalescence. Bancroft's 1912 The theory of emulsification, I set out which phase becomes continuous and how the stabiliser controls it, the origin of the Bancroft rule. The referent is a two-liquid colloidal dispersion characterised by droplet size, phase volume, and stability, and it is the same construct whether the liquids are crude oil and brine or oil and vinegar.[1]
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