disperse phase

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

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

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

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

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.

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

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

The dispersed phase or discontinuous phase consists of fat droplets.

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

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

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

Emulsions should be examined after storage for droplet size of the disperse phase even if this is not included in the product specification.

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 Palierne equation is usually extended for the finite volume concentrations of the disperse phase as:

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

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

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

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

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

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

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

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

This is an "invert emulsion" or "inverted emulsion", in which the formerly continuous phase has become the dispersed phase and vice versa.