Making liquids go bipolar.

• Autores: Nathan Myhrvold
• Localización: Scientific American, ISSN 0036-8733, Vol. 306, Nº. 2, 2012, págs. 22-22
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The article discusses emulsions, which are fine droplets of oil in water. Topics include the repulsive forces between oil and water that must be overcome to form an emulsion, the use of a rotor-stator homogenizer by food scientists to make an eggless mayonnaise, and an ultrahigh-pressure homogenizer to make a kosher, dairy-free veal cream-like emulsion.