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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Macroemulsion ： ウィキペディア英語版 Macroemulsion Macroemulsions are kinetically stabilized mixtures of at least two immiscible liquids where one of the liquids has droplets with a diameter greater than 0.1 μm. Macroemulsions scatter light effectively and therefore appear milky, because their droplets are greater than a wavelength of light. They are part of a larger family of emulsions along with microemulsions. As with all emulsions, one phase serves as the dispersing agent. It is often called the continuous or outer phase. The remaining phase(s) are disperse or inner phase(s), because the liquid droplets are finely distributed amongst the larger continuous phase droplets. This type of emulsion is thermodynamically unstable, but can be stabilized for a period of time with applications of kinetic energy.〔 Surfactants (emulsifiers) are used to reduce the interfacial tension between the two layers, and induce macroemulsion stability for a useful amount of time. == Classification == Macroemulsions can be divided into two main categories based on if they are a single emulsion or a double or multiple emulsion group. Both categories will be described using a typical oil (O) and water (W) immiscible fluid pairing. Single emulsions can be sub divided into two different types. For each single emulsion a single surfactant stabilizing layer exists as a buffer in between the two layers. In (O/W) oil droplets are dispersed in water. On the other hand (W/O) involves water droplets finely dispersed in oil. Double or multiple emulsion classification is similar to single emulsion classification, except the immiscible phases are separated by at least two surfactant thin films. In a (W/O/W) combination, an immiscible oil phase exists between two separate water phases. In contrast, in an (O/W/O) combination the immiscible water phase separates two different oil phases.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Macroemulsion」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.