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Homogenization (chemistry)
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Homogenization (chemistry) : ウィキペディア英語版
Homogenization (chemistry)

Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout. This is achieved by turning one of the liquids into a state consisting of extremely small particles distributed uniformly throughout the other liquid. A typical example is the homogenization of milk, where the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
==Definition==
Homogenization (from "homogeneous;" Greek, ''homogenes'': ''homos,'' same + ''genos,'' kind)〔(homo-, word origin )〕 is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion (an emulsion is a type of colloid, which is a substance microscopically dispersed throughout another substance; when both the dispersed and the continuous substances are liquids, the colloid is called an emulsion). Sometimes two types of homogenization are distinguished: primary homogenization, when the emulsion is created directly from separate liquids; and secondary homogenization, when the emulsion is created by the reduction in size of droplets in an existing emulsion.〔
Homogenization is achieved by a mechanical device called a ''homogenizer''.〔

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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