Believe it or not, we’re all familiar with emulsions. Have you ever added food oil to a pot of water while cooking? That’s an emulsion. Do you put dressing on your salad? It should be called salad emulsion – although, that may not have the same edible appeal. Do you drink milk? Emulsion. What about milk? Butter? Eggs? All emulsions.
If we’re referring to emulsions in the laboratory, the examples are different, but the chemistry involved is very similar – as are the mechanisms for breaking them. Continue reading Tackling Emulsions Just Got Easier