Q
is emulsion a chemical
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An emulsion is not a single chemical entity but rather a mixture, specifically a type of colloidal system where one liquid is dispersed in another, typically immiscible, liquid. Common examples include milk (where fat globules are dispersed in water) and mayonnaise (where oil is dispersed in water, stabilized by egg yolk which contains lecithin, an emulsifying agent). The key characteristic of emulsions is that they involve the mixing of two liquids that don't usually mix well together. The process of creating an emulsion can involve physical methods (like shaking or stirring) and often requires the use of emulsifiers to stabilize the mixture and prevent the separate phases from separating. Therefore, while emulsions are closely studied in chemistry and involve chemical principles, particularly those related to intermolecular forces, they are mixtures rather than pure chemical substances.
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