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what is a emulsion in science
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An emulsion in science refers to a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are stabilized by substances known as emulsifiers or surfactants, which help to keep the liquid droplets dispersed throughout the other liquid. Common examples include mayonnaise and vinaigrettes, where oil droplets are suspended in water or vinegar, with lecithin from egg yolks acting as an emulsifier in mayonnaise. Emulsions are crucial in many industries, including food, cosmetics, and pharmaceuticals, where they aid in the formulation of a variety of products from creams to sauces.
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