During drying, the emulsion transforms from a colloidal dispersion to a polymer film.
What does EMUL stand for?
EMUL stands for Emulsion
This definition appears very frequently
- Etat-Major de l'Union Européenne
- Express Mainframe User Emulator
- East Meadow Union Free School District (East Meadow, NY)
- eBay Mac User Group
- Editorial Manager User Group (annual meeting)
- Electronic Mail Users Group
- Estonian Macintosh User Group
- Eugene Macintosh User's Group
- European MAP User Group
- Encrypted Mobile User Identity
- Easy MySQL (Structured Query Language) User Manager (web interface)
- Eudora Multiple User Mail Interface
- Electric Motorized Ultra Matt White (projection screen; Saaria, Inc.)
- Electronic Music Under One Roof
- East Midlands Universities Officers' Training Corps
- Evoked Motor Unit Potential
- Electromagnetic Ultrasonic Testing
- Environmental Management in the US (academic track; University of Guelph; Ontario, Canada)
- Expressivity in Music and Speech
- Empresa Minera Unificada S. A. (Bolivian mining company)
Samples in periodicals archive:
Tokyo, Japan, Aug 28, 2006 - (JCN) - The POLA cosmetics research lab has announced an emulsion based on algin acid derivatives.
The company provides a full line of dispersed and emulsified accelerators, fillers, vulcanizers and tackifiers customized to meet customer needs, including single and multiple component systems, additive and cureblend packages for specific requirements to control ratios of critical ingredients, and high quality antioxidant dispersions and emulsions that achieve standardization around global requirements.
A secondary, multilayer emulsion stabilized by lecithin and chitosan was formed by diluting the primary emulsion with an aqueous chitosan solution at 5 wt% tuna oil, 1 wt% lecithin, using a 100 mM acetate buffer and 0.
95 McClements (food science, University of Massachusetts) introduces fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the physiochemical, sensory, and nutritional properties of emulsion-based foods.
In her carnal longings (2003) she explores the emulsion-lift technique, which involves lifting the emulsion off the film surface and re-adhering it.