dispersed phase

In this case, an Eulerian treatment of the dispersed phase is sensible.

In addition, the moving phase might be either the continuous fluid or dispersed phase.

A major limiting factor of the ME is the low dispersed phase flux.

For example, a continuous matrix, and a dispersed phase of ceramic particles or fibers.

Emulsions are a particular example of a dispersion comprising a continuous and a dispersed phase.

The backscattering intensity is directly proportional to the size and volume fraction of the dispersed phase.

The dispersed phase or discontinuous phase consists of fat droplets.

However, there is some built-in self-control due to inhibition of matrix grain growth by the dispersed phase.

The tiny fat globules flocculate and surround the air bubbles also in the form of a dispersed phase.

Creaming is the accumulation of drops in the dispersed phase at the top of the container.

To create an instant emulsion, make sure the dispersed phase is added just prior to the high shear in-line mixer.

Based on the nature of interaction between the dispersed phase and the dispersion medium, colloids can be classified as:

Chakrabarti's research is curiosity-driven and focuses on how particles in a dispersed phase come together and form aggregates.

In this process, the dispersed phase is forced through the pores of a microporous membrane directly into the continuous phase.

The charge of both the continuous and the dispersed phase, as well as the mobility of the phases are factors affecting this interaction.

Secondly, they can form a water-in-oil emulsion, where water is the dispersed phase and oil is the external phase.

The colloidal system smoke has solid particles (dispersed phase) in a gaseous medium (dispersing medium).

Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion, under the influence of buoyancy.

In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase).

If the dispersed phase liquid is less dense than the continuous phase liquid, creaming is more likely to occur.

Migration phenomena : whereby the difference in density between the continuous and dispersed phase, leads to gravitational phase separation:

The resulting interfacial copolymer helps to stabilize the dispersed phase due to the hydrogen-bonding effects of hydroxylstyrene with the polycaprolactone ester group.

Once all of the drops have coalesced, two continuous phases exist instead of one dispersed phase and one continuous phase.

Creaming, when the dispersed phase is less dense than the continuous phase (e.g. milk, cosmetic cream, soft drinks, etc.)

It is composed of oil as the continuous phase and water as the dispersed phase in conjunction with emulsifiers, wetting agents and gellants.