লক্ষ্য করুন: এই এন্ট্রির অনুবাদ বর্তমানে মান পর্যালোচনার অধীনে রয়েছে, তাই কিছু বিষয়বস্তু সাময়িকভাবে শুধুমাত্র ইংরেজিতে প্রদর্শিত হচ্ছে।
এই এন্ট্রিটি এখনও আপনার ভাষায় অনুবাদ করা হয়নি, তাই নিচে মূল লেখাটি দেখানো হচ্ছে।
emulsify
This term is primarily used in scientific, culinary, and cosmetic contexts to describe the process of forcing two immiscible liquids to blend. It carries a technical connotation, implying a specific chemical or mechanical action rather than a simple mixing of ingredients. In a kitchen, it refers to the creation of stable sauces like mayonnaise, while in a laboratory, it refers to the stabilization of a colloid.
Because the word describes a specific chemical state, it is rarely used in casual conversation unless the speaker is discussing cooking techniques or skincare formulations. It is distinct from "blend" or "mix" because it specifically requires the presence of an emulsifier or high-energy agitation to prevent the liquids from separating again.
Meanings
Examples
Whisk the egg yolk slowly to emulsify the oil and vinegar.
I need to make sure these two phases emulsify properly or the lotion will separate.
The bile salts help to emulsify fats in the small intestine.
Just keep stirring until the mixture begins to emulsify.
Does this specific surfactant emulsify the organic solvent effectively?
Does this specific surfactant emulsify the organic solvent effectively?
The chef watched as the sauce finally started to emulsify into a creamy texture.
I wonder if adding more lecithin will help the oil emulsify faster.
The machine is designed to emulsify the liquids under high pressure.