A temporary emulsion is a blending of ingredients that eventually separate. You can also add another ingredient called an emulsifier before you mix. Egg yolks, mustard, and honey are examples of ...

Emulsions are formed when tiny droplets of one liquid are suspended within another liquid. A mixture of oil and water is a good example of an emulsion. It is not uncommon for foods that we eat to ...

The two liquids are immiscible, but they can be blended together into an emulsion in which small droplets of oil are suspended in water. Everyday examples of emulsions include paint and mayonnaise.

Figure 1: Amplification of complex gene libraries by conventional PCR and emulsion PCR. Figure 2: Ethidium bromide–stained agarose gels reveal the absence of size competition and chimeric produc ...