- emulsification water
- emulsification water Emulsionswasser n
English-German dictionary of Architecture and Construction. 2013.
English-German dictionary of Architecture and Construction. 2013.
Émulsification — Émulsion Une émulsion est un mélange homogène de deux substances liquides non miscibles (qui ne se mélangent normalement pas), comme l’eau et l’huile. Une substance est dispersée dans la seconde substance sous forme de petites gouttelettes. Le… … Wikipédia en Français
Membrane emulsification — (ME) is a relatively novel technique for producing all types of single and multiple emulsions (o/w, w/o, w/w, w/o/w, o/w/o, m/w, s/o/w), e.g. for DDS (drug delivery system), solid micro carriers for encapsulation of drug or nutrient, solder… … Wikipedia
Microbial enhanced oil recovery — (MEOR) is a biological based technology consisting in manipulating function or structure, or both, of microbial environments existing in oil reservoirs. The ultimate aim of MEOR is to improve the recovery of oil entrapped in porous media while… … Wikipedia
Tissue engineering — Principle of tissue engineering Tissue engineering was once categorized as a sub field of bio materials, but having grown in scope and importance it can be considered as a field in its own right. It is the use of a combination of cells,… … Wikipedia
Soap — For other uses, see Soap (disambiguation). A collection of decorative soaps, often found in hotels … Wikipedia
Soy protein — is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested and the… … Wikipedia
Charcuterie — (pronounced /ʃɑrˌkuːtəˈriː/, /ʃɑrˈkuːtəri/; French: [ʃaʁkytʁi], from chair flesh and cuit cooked ) is the branch of cooking devoted to prepared meat products such as bacon … Wikipedia
Ouzo effect — The ouzo effect during the preparation of absinthe. The ouzo effect (also louche effect and spontaneous emulsification) is a phenomenon observed when water is added to ouzo and other anise flavored liqueurs and spirits, such as pastis, raki, arak … Wikipedia
NOx — This article is about nitrogen oxides produced during combustion. For other definitions see Nox See also: Nitrogen oxide NOx is a generic term for the mono nitrogen oxides NO and NO2 (nitric oxide and nitrogen dioxide). They are produced from the … Wikipedia
Amoco Cadiz — The Amoco Cadiz was a VLCC (Very Large Crude Carrier), owned by Amoco, that split in two after running aground on Portsall Rocks, three miles (5 km) off the coast of Brittany (France), on March 16, 1978, resulting at that time in the largest oil… … Wikipedia
American cheese — This article is about a specific type of cheese. For cheeses of the United States generally, see List of American cheeses. American Cheese redirects here. For the Nerf Herder album, see American Cheese (album). American processed cheese (wrapped… … Wikipedia