Q
what types are not considered emulsions
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Not all mixtures of liquids qualify as emulsions. Soluble mixtures, where components form a single phase like alcohol in water, aren't considered emulsions. Also, suspensions, where solid particles are dispersed in a liquid without dissolving and can settle out, diverge from the emulsion definition. Additionally, gels, which exhibit a jelly-like consistency due to their cross-linked polymeric structure, and foams, where gas bubbles are dispersed in a liquid or solid matrix, don't meet the criteria for emulsions. Emulsions specifically refer to mixtures where tiny droplets of one liquid are dispersed throughout another liquid, typically with the aid of an emulsifying agent to prevent separation. Common examples include mayonnaise and salad dressings, where oil is dispersed in water or vinegar. The distinction lies in the phase and dispersion characteristics of the components involved.
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