emulsions
简明释义
n. [药]乳剂；感光乳剂；[橡胶]乳胶（emulsion 的复数）
英英释义
单词用法
乳液聚合作用 | |
油乳胶 |
同义词
反义词
| 分离 | The oil and water undergo separations rather than forming emulsions. | 油和水发生分离，而不是形成乳液。 | |
| 溶液 | In chemistry, solutions are often preferred over emulsions for certain reactions. | 在化学中，对于某些反应，溶液通常比乳液更受欢迎。 |
例句
1.Insect traps set contains water or 3% kill pest loose emulsions.
集虫器内盛清水或3%杀螟松乳剂。
2.Calcium has obvious effect on the photographic properties of emulsions and physical-chemical properties of gelatins.
钙对乳剂的感光性能和明胶的理化性能有重要的影响。
3.The outburst of emulsions was observed by photics microscope.
乳剂的破裂是用光学显微镜下观察。
4.In the applying experiment, the Kraft paper, initial dish paper sheet and molding paper dish were coated by PVDC emulsions.
将本研究合成的PVDC共聚胶乳应用于牛皮纸、纸质餐臭专用纸板和纸浆模塑餐具的涂布加工。
5.The experimental results of four types of oil emulsions show that high efficiency of demulsifying oil emulsions can be gained using this method.
实验结果显示，化学破乳剂和超声波联合作用可以进一步提高原油的破乳脱水效率。
6.Objective: To introduce the types and main actions of therapeutic intravenous emulsions with emphasis being put on mechanism of action and developmental trends.
目的：介绍药用静脉注射乳剂的种类和主要作用，重点介绍药物的种类、作用特点及开发动态。
7.Objective: To introduce the types and main actions of therapeutic intravenous emulsions with emphasis being put on mechanism of action and developmental trends.
目的：介绍药用静脉注射乳剂的种类和主要作用，重点介绍药物的种类、作用特点及开发动态。
8.The influencing factors of the stability of emulsions of Gudao crude oil were investigated by studying the emulsion stability.
通过乳状液稳定性实验考察了孤岛原油乳状液稳定性影响因素。
9.Many cosmetic products contain emulsions（乳液） to help blend oil and water-based ingredients.
许多化妆品含有emulsions（乳液），以帮助混合油性和水性成分。
10.Paints and coatings may include emulsions（乳液） to improve their application and finish.
油漆和涂料可能包含emulsions（乳液），以改善其涂抹和效果。
11.Pharmaceutical creams frequently utilize emulsions（乳液） for better absorption of active ingredients.
药用乳膏经常利用emulsions（乳液）以更好地吸收活性成分。
12.Ice cream is made by mixing milk and cream in emulsions（乳液） to create a creamy texture.
冰淇淋是通过将牛奶和奶油混合在emulsions（乳液）中制成的，以创造出奶油般的质地。
13.In cooking, salad dressings are often made using emulsions（乳液） to achieve a smooth texture.
在烹饪中，沙拉酱通常使用emulsions（乳液）来达到光滑的质地。
作文
Emulsions are fascinating mixtures that play a crucial role in various industries, particularly in food, cosmetics, and pharmaceuticals. An emulsion (乳液) is formed when two immiscible liquids, such as oil and water, are combined with the help of an emulsifying agent. This process not only stabilizes the mixture but also enhances its properties, making it more versatile for different applications. Understanding how emulsions (乳液) work can provide valuable insights into their practical uses and benefits.In the culinary world, emulsions (乳液) are essential for creating smooth sauces and dressings. For example, mayonnaise is a classic emulsion made from egg yolks, vinegar, and oil. The egg yolk contains lecithin, a natural emulsifier that helps to blend the oil and vinegar together, resulting in a creamy texture. Similarly, salad dressings often use emulsions (乳液) to achieve a uniform consistency, allowing the flavors to meld beautifully.In the cosmetic industry, emulsions (乳液) are commonly found in lotions and creams. These products typically consist of oil and water phases, which need to be stabilized to ensure they remain mixed over time. Emulsifiers, such as stearic acid or glyceryl stearate, are added to create stable emulsions (乳液) that can deliver moisture and nourishment to the skin. For instance, a moisturizer may contain a combination of oils and water, providing hydration while also leaving a non-greasy feel on the skin.Pharmaceuticals also utilize emulsions (乳液) for drug delivery systems. Many active ingredients are hydrophobic, meaning they do not dissolve well in water. By formulating these drugs into emulsions (乳液), manufacturers can improve their bioavailability, ensuring that the medication is effectively absorbed by the body. This is particularly important for medications administered via intravenous routes, where precise dosing and quick absorption are critical.The science behind emulsions (乳液) involves understanding surface tension and the role of emulsifiers. When two immiscible liquids are mixed, the surface tension between them creates instability. Emulsifiers work by reducing this surface tension, allowing for a more stable mixture. They have both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, enabling them to interact with both phases of the emulsion (乳液). This unique characteristic is what makes emulsifiers so effective in stabilizing these mixtures.Moreover, the stability of emulsions (乳液) can be affected by various factors, including temperature, pH, and the concentration of the emulsifier used. In food products, for instance, maintaining the right temperature during preparation is vital to ensure that the emulsion (乳液) does not break and separate. Similarly, in cosmetics, the formulation must be carefully balanced to prevent the product from becoming unstable over time.In conclusion, emulsions (乳液) are an integral part of many everyday products, from the food we eat to the creams we apply on our skin. Their ability to blend oil and water through the use of emulsifiers has revolutionized various industries, providing consumers with a wide range of options. By understanding the science behind emulsions (乳液), we can appreciate their importance and versatility in our daily lives.
