Emulsion

Mayonnaise is an emulsion of oil, egg yolks, and either vinegar or lemon juice.

Although Italian dressing looks uniform after you shake it, it's actually an emulsion and will separate into layers over time.

Mayonnaise is a classic example of an emulsion, where oil and vinegar are held together by egg yolk.

In chemistry, an emulsion is defined as a mixture of two immiscible liquids, like oil and water.

After shaking the bottle, the two phases briefly mixed into a cloudy, temporary emulsion.

The painter chose a durable vinyl emulsion for the high-traffic areas of the hallway.

Mayonnaise is an emulsion where egg is used to keep oil and water mixed.

When an ultrasonic beam is fired at the microcannons, the emulsion evaporates, expanding rapidly into gas. This creates enough force to push the nanobullets out at velocities reaching several metres per second.