A. Two immiscible liquids, not yet emulsified; B. An emulsion of Phase II dispersed in Phase I; C. The unstable emulsion progressively separates; D. The surfactant (purple outline) positions itself on the interfaces between Phase II and Phase I, stabilizing the emulsion

Used in pharmaceuticals and in cosmetics(skin care)

An emulsion(IPA: /ɪˈmʌlʃən/^[1]) is a mixture of two immiscible (unblendable) substances. The International Phonetic Alphabet (IPA is a system of phonetic notation based on the Latin alphabet, devised by the International Phonetic Miscibility is a term commonly used in Chemistry that refers to the property of Liquids to mix in all proportions forming a Homogeneous Solution One substance (the dispersed phase) is dispersed in the other (the continuous phase). In the Physical sciences a phase is a Set of states of a macroscopic physical system that have relatively uniform chemical composition and physical properties In the Physical sciences a phase is a Set of states of a macroscopic physical system that have relatively uniform chemical composition and physical properties Examples of emulsions include butter and margarine, milk and cream, espresso, mayonnaise, the photo-sensitive side of photographic film, magmas and cutting fluid for metal working. Butter is a Dairy product made by churning fresh or fermented Cream or Milk. Margarine (ˈmɑrdʒərɨn /ˈmɑrdʒəriːn/ or /ˈmɑrgəriːn/ as a generic term can indicate any of a wide range of Butter substitutes Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Espresso or caffè espresso ( often mispronounced as expresso) is a concentrated Coffee beverage brewed by forcing very hot water Mayonnaise (sometime abbreviated to mayo in American English and other languages is a thick Condiment made primarily from Vegetable oil and Egg This article is mainly concerned with Still photography film For Motion picture film please see Film stock. Magma (Plurals magmas and magmata) is molten rock that sometimes forms beneath the surface of the Earth (or any other Terrestrial planet Cutting fluids are various fluids that are used in Machining to cool and lubricate the cutting tool Metalworking is craft and practice of working with Metals to create individual parts assemblies or large scale structures In butter and margarine, oil surrounds droplets of water (a water-in-oil emulsion). In milk and cream, water surrounds droplets of oil (an oil-in-water emulsion). In certain types of magma, globules of liquid NiFe may be dispersed within a continuous phase of liquid silicates. NiFe or Nife is a general shorthand expression for a mixture of Nickel (Ni and Iron (Fe For the Artificial intelligence Androids of the 1990s Science fiction series Space Above and Beyond, see Silicate (AI Emulsification is the process by which emulsions are prepared.

Emulsion is also a term used in the oil field as untreated well production that consists primarily of crude oil and water. An oil field is a region with an abundance of Oil wells extracting Petroleum (crude oil from below ground West Texas PumpjackJPG|thumb|right|300px|This Pumpjack located south of Midland TX is a common sight in West Texas. Petroleum ( L petroleum, from Greek πετρέλαιον, lit

Operation

Emulsions tend to have a cloudy appearance, because the many phase interfaces (the boundary between the phases is called the interface) scatter light that passes through the emulsion. In the Physical sciences a phase is a Set of states of a macroscopic physical system that have relatively uniform chemical composition and physical properties Scattering is a general physical process whereby some forms of Radiation, such as Light, Sound or moving particles for example are forced to deviate from Emulsions are unstable and thus do not form spontaneously. Energy input through shaking, stirring, homogenizers, or spray processes are needed to form an emulsion. Over time, emulsions tend to revert to the stable state of oil separated from water. Surface active substances (surfactants) can increase the kinetic stability of emulsions greatly so that, once formed, the emulsion does not change significantly over years of storage. Surfactants are wetting agents that lower the Surface tension of a liquid allowing easier spreading and lower the Interfacial tension between two liquids Homemade oil and vinegar salad dressing is an example of an unstable emulsion that will quickly separate unless shaken continuously. Cooking oil is purified Fat of Plant or Animal origin which is liquid at room temperature Vinegar is an acidic liquid processed from the Fermentation of Ethanol in a process that yields its key ingredient Acetic acid (also called ethanoic acid Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of This phenomenon is called coalescence, and happens when small droplets recombine to form bigger ones. Coalescence is the process by which two or more droplets or particles merge during contact to form a single daughter droplet (or bubble Fluid emulsions can also suffer from creaming, the migration of one of the substances to the top of the emulsion under the influence of buoyancy or centripetal force when a centrifuge is used. Creaming, in the Laboratory sense is the migration of a substance in an Emulsion, under the influence of Buoyancy, to the top of a sample while the particles In Physics, buoyancy ( BrE IPA: /ˈbɔɪənsi/ is the upward Force on an object produced by the surrounding liquid or gas in which it is The centripetal force is the external force required to make a body follow a curved path A centrifuge is a piece of equipment generally driven by a motor that puts an object in Rotation around a fixed axis, applying a force perpendicular to the axis

Emulsions are part of a more general class of two-phase systems of matter called colloids. A colloid is a type of mechanical Mixture where one substance is dispersed evenly throughout another Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid. Liquid is one of the principal States of matter. A liquid is a Fluid that has the particles loose and can freely form a distinct surface at the boundaries of

There are three types of emulsion instability: flocculation, where the particles form clumps; creaming, where the particles concentrate towards the surface (or bottom, depending on the relative density of the two phases) of the mixture while staying separated; and breaking and coalescence where the particles coalesce and form a layer of liquid. Flocculation is a process where a Solute comes out of Solution in the form of floc or flakes see also Cream (disambiguation Creaming may refer to In cooking and baking In cooking the process of cooking

Emulsifier

An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion, frequently a surfactant. Surfactants are wetting agents that lower the Surface tension of a liquid allowing easier spreading and lower the Interfacial tension between two liquids Examples of food emulsifiers are egg yolk (where the main emulsifying chemical is lecithin), honey and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. An egg yolk is the part of an egg which serves as the Food source for the developing Embryo inside Lecithin is any of a group of yellow-brownish fatty substances occurring in animal and plant tissues and in egg yolk composed of Phosphoric acid, Choline, Mustard seeds are the small seeds of the various Mustard plants The seeds are about 2 mm in diameter and may be colored from yellowish white to black Mucilage is a gooey polar Glycoprotein; an exopolysaccharide; a Polymer produced by most plants and some microorganisms Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. A Pickering emulsion is an Emulsion that is stabilized by solid particles (for example Colloidal Silica) which adsorb onto the interface between Both mayonnaise and hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin. Mayonnaise (sometime abbreviated to mayo in American English and other languages is a thick Condiment made primarily from Vegetable oil and Egg Hollandaise sauce is an Emulsion of Butter and Lemon juice using Egg yolks as the emulsifying agent usually seasoned with Salt and Detergents are another class of surfactant, and will chemically interact with both oil and water, thus stabilising the interface between oil or water droplets in suspension. A detergent (as a noun is a material intended to assist Cleaning. Cooking oil is purified Fat of Plant or Animal origin which is liquid at room temperature Water is a common Chemical substance that is essential for the survival of all known forms of Life. This principle is exploited in soap to remove grease for the purpose of cleaning. SOAP (see below for name and origins is a protocol for exchanging XML -based messages over Computer networks normally using Yellow grease is a term from the rendering industry. It usually means used frying oils from deep fryers and restaurants' grease traps Cleanliness is the absence of dirt including Dust, Stains bad smells and Garbage. A wide variety of emulsifiers are used in pharmacy to prepare emulsions such as creams and lotions. Pharmacy (from the Greek φάρμακον 'pharmakon' = drug is the Health profession that links the Health sciences with the chemical sciences A cream is a topical preparation usually for application to the Skin. A lotion is a low- to medium- Viscosity, topical preparation intended for application to unbroken Skin; creams and gels have a higher viscosity

20 ml ampule of 1% propofol emulsion suitable for intravenous injection. Propofol is a short-acting Intravenous sedative agent used for the induction of general Anesthesia for adults and children maintenance of general anesthesia and Intravenous therapy or IV therapy is the giving of Liquid substances directly into a Vein. The manufacturers emulsify the lipid soluble propofol in a mixture of water, soy oil and egg lecithin. Lecithin is any of a group of yellow-brownish fatty substances occurring in animal and plant tissues and in egg yolk composed of Phosphoric acid, Choline,

Whether an emulsion turns into a water-in-oil emulsion or an oil-in-water emulsion depends on the volume fraction of both phases and on the type of emulsifier. Generally, the Bancroft rule applies: emulsifiers and emulsifying particles tend to promote dispersion of the phase in which they do not dissolve very well; for example, proteins dissolve better in water than in oil and so tend to form oil-in-water emulsions (that is they promote the dispersion of oil droplets throughout a continuous phase of water). The Bancroft rule states "The phase in which an Emulsifier is more Soluble constitutes the continuous phase

Nanoemulsion

Nanoemulsion is a type of emulsion in which the sizes of the particles in the dispersed phase are defined as less than 1000 nanometers. A nanometre ( American spelling: nanometer, symbol nm) ( Greek: νάνος nanos dwarf; μετρώ metrό count) is a

In medicine, a nanoemulsion of soybean oil to create drops of 400-600 nanometers in diameter will kill many pathogens such as bacteria and viruses. A pathogen (from Greek πάθος pathos "suffering passion" and γἰγνομαι (γεν- gignomai (gen- "I give birth to" infectious ^[2] The process is not chemical, as with other types of anti-pathogenic treatments, but physical. The smaller the droplet, the greater the surface tension and thus the greater the force to merge with other lipids. For the work of fiction see Surface Tension (short story. Surface tension is a property of the surface of a Liquid that causes it to Lipids are broadly defined as any fat- Soluble ( lipophilic) naturally-occurring Molecule, such as fats oils waxes cholesterol sterols fat-soluble The oil is emulsified with detergents to stabilize the emulsion (the droplets won't merge with one another), so when they encounter lipids on a bacterial membrane or a virus envelope, they force the lipids to merge with themselves. A virus (from the Latin virus meaning Toxin or Poison) is a sub-microscopic infectious agent that is unable On a mass scale, this effectively disintegrates the membrane and kills the pathogen.

Remarkably, the soybean oil emulsion does not harm normal human cells nor the cells of most other higher organisms. The exceptions are of course sperm cells and blood cells, which are vulnerable to nanoemulsions due to their membrane structures. A spermatozoon or spermatozoan ( pl spermatozoa) from the Ancient Greek σπέρμα (seed and ζῷον (living being and more commonly known A blood cell (also called blood corpuscle) is any cell of any type normally found in Blood. For this reason, nanoemulsions of this type are not yet ready to be used intravenously. Intravenous therapy or IV therapy is the giving of Liquid substances directly into a Vein.

The most effective application of this type of nanoemulsion is for the disinfection of surfaces. Some types of nanoemulsions have been shown to effectively destroy HIV-1 and various tuberculosis pathogens, for example, on non-porous surfaces. Human immunodeficiency virus ( HIV) is a Lentivirus (a member of the Retrovirus family that can lead to acquired immunodeficiency syndrome Tuberculosis (abbreviated as TB for tubercle bacillus or T u' b' erculosis Bacillus --> is a common

See also

• Amphiphile
• Photo emulsion
• Water-in-water emulsion
• Photographic emulsion
• Interface and colloid science

References

1. ^ Emulsion - Definitions from Dictionary.com
2. ^ http://www.eurekalert.org/pub_releases/2008-02/uomh-nvs022608.php, accessed April 09, 2008

External links

• Microfluidic Production of Monodispersed Submicron EmulsionsThrough Filtration and Sorting of Satellite Drops 2005-652
• Video images of the process of membrane emulsification
• Video image of monodisperse droplets produced by membrane emulsification
• Company website of Nanomi, specialized in membrane emulsification
• Explanation of the process of membrane emulsification
• Medicine at Michigan
• Veterinary Applications
• Dispersion Technology