Creaming (chemistry)
id:
creaming-chemistry-196-11970728
title:
Creaming (chemistry)
text:
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy. The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be. For as long as the particles remain separated, the process is called creaming. Where it is important that either the form or the concentration of the emulsion should be stable, it is desirabl
brand slug:
wiki
category slug:
encyclopedia
description:
Floating upwards of a layer of emulsion
original url:
https://en.wikipedia.org/wiki/Creaming_(chemistry)
date created:
date modified:
2024-03-13T22:22:44Z
main entity:
{"identifier":"Q5183386","url":"https://www.wikidata.org/entity/Q5183386"}
image:
fields total:
13
integrity:
14