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, wherein the milk fat globules are reduced in size and dispersed uniformly through the rest of the milk.
Phase (matter)In the physical sciences, a phase is a region of material that is chemically uniform, physically distinct, and (often) mechanically separable. In a system consisting of ice and water in a glass jar, the ice cubes are one phase, the water is a second phase, and the humid air is a third phase over the ice and water. The glass of the jar is a different material, in its own separate phase. (See state of matter § Glass.)
LiquidState of matter The formation of a spherical droplet of liquid water minimizes the surface area, which is the natural result of surface tension in liquids.
Biomolecular condensateIn biochemistry, biomolecular condensates are a class of membrane-less organelles and organelle subdomains, which carry out specialized functions within the cell. Unlike many organelles, biomolecular condensate composition is not controlled by a bounding membrane. Instead, condensates can form and maintain organization through a range of different processes.
MixtureIn chemistry, a mixture is a material made up of two or more different chemical substances which can be separated by physical method. It is an impure substance made up of two or more elements or compounds mechanically mixed together in any proportion. A mixture is the physical combination of two or more substances in which the identities are retained and are mixed in the form of solutions, suspensions or colloids.
VinaigretteVinaigrette ( , French:) is a dressing made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade.
Phase separationPhase separation is the creation of two distinct phases from a single homogeneous mixture. The most common type of phase separation occurs between two immiscible liquids, such as oil and water. This type of phase separation is known as liquid-liquid equilibrium. Colloids are formed by phase separation, though not all phase separations form colloids - for example, oil and water can form separated layers under gravity rather than remaining as microscopic droplets in suspension.Dispersion (chemistry)A dispersion is a system in which distributed particles of one material are dispersed in a continuous phase of another material. The two phases may be in the same or different states of matter. Dispersions are classified in a number of different ways, including how large the particles are in relation to the particles of the continuous phase, whether or not precipitation occurs, and the presence of Brownian motion.
ColloidA colloid is a mixture in which one substance, consisting of microscopically dispersed insoluble particles, is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid, while others extend the definition to include substances like aerosols and gels. A colloid has a dispersed phase (the suspended particles) and a continuous phase (the medium of suspension).
MiscibilityMiscibility () is the property of two substances to mix in all proportions (that is, to fully dissolve in each other at any concentration), forming a homogeneous mixture (a solution). Such substances are said to be miscible (etymologically equivalent to the common term "mixable"). The term is most often applied to liquids, but also applies to solids and gases. An example in liquids is the miscibility of water and ethanol as they mix in all proportions.
MatterSomething that has mass and volumeHydrogen in its plasma state is the most abundant ordinary matter in the universe.In physical science, matter is anything that has mass and occupies space by having volume. All everyday objects that can be touched are ultimately composed of atoms, which are made up of interacting subatomic particles.
MilkMilk is usually a white liquid food (but can be shades of yellow, cream, pink, or brown) produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals before they are able to digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity.
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