emulsify

listen to the pronunciation of emulsify
English - Turkish
emülsiyon yap
emülsiyonlaştırmak
{f} emilsiyon haline dönüştürmek
bir maddeden
emülsiyona dönüştür
(fiil) emilsiyon haline dönüştürmek
emulsiyon yapmak
(İnşaat) asıltılaştırmak

Related Terms

emulsification
İri yağ taneciklerinin barsakta, safra asitleri etkisiyle daha küçük taneciklere parçalanması
emulsification
Emülsiyon haline getirme, emülsiyon halin getirme
emulsifies
emülsiyon
emulsification
(Tekstil) emülsiyonlaştırma
emulsified
(Denizbilim) sıvıçözünük
emulsified
subye haline getirilmiş
emulsified
sübye haline getirilmiş
emulsified
emülsiyonlaştırılmış
emulsified
emülsiyon haline getirilmiş
emulsifying
bir maddeden emulsiyon yapma
to emulsify
emülsiyonlaştırmak
English - English
When two liquids of different thicknesses emulsify or when they are emulsified, they combine. It is the pressure which releases the coffee oils; these emulsify and give the coffee its rich, velvety texture Whisk the cream into the mixture to emulsify it Beeswax acts as an emulsifying agent. emulsified oil. to combine to become a smooth mixture, or to make two liquids do this
to disperse tiny globules of one liquid into another, such as oil in vinegar for salad dressing
to break up into small pieces
form into or become an emulsion; "The solution emulsified"
cause to become an emulsion; make into an emulsion
To make into an emulsion
{f} change into an emulsion
To bind together substances which do not normally mix, such as oil and water Egg yolk is a commonly used for this purpose
To form a suspension of very finely divided oily or resinous liquid in another (watery) liquid
form into or become an emulsion; "The solution emulsified" cause to become an emulsion; make into an emulsion
in colouring, process of loosening tint from hair and scalp by massage
To convert into an emulsion; to form an emulsion; to reduce from an oily substance to a milky fluid in which the fat globules are in a very finely divided state, giving it the semblance of solution; as, the pancreatic juice emulsifies the oily part of food

Related Terms

emulsifiable
That can be emulsified, or applied in an emulsion
emulsifiable
{s} may be emulsified, may be suspended in a liquid
emulsification
The action of breaking up fats, oils and other soils into small particles which are then suspended in a solution
emulsification
The formation of a mixture of two liquids, such as oil and water, in which one of the liquids is in the form of fine droplets and is dispersed in the other Different oils show different tendencies to emulsify An emulsified mixture of water and oil is commonly called "mousse"; its presence indicates a spill that has been on the water for some time
emulsification
The process by which an emulsion is formed
emulsification
A process where fats are broken into tiny globules and suspended in the cleaning solution
emulsification
{i} combining of two substances which do not dissolve into each other
emulsification
The formation of a water-in-oil mixture Different oils exhibit different tendencies to emulsify, and emulsification is more likely to occur under high energy conditions (strong winds and waves) An emulsified mixture of water in oil is commonly called "mousse"; its presence indicates a spill that has been on the water for some time See also mousse
emulsification
The process of dispersing one liquid into another liquid with which it is immiscible; the action of breaking up fats, oils, and other lipids into small particles that remain suspended within a cleaning solution until extraction may be accomplished The process of dispersing one liquid in an immiscible liquid
emulsification
The process of making an emulsion
emulsified
(of immiscible or not completely miscible liquids) blended by the suspending of small globules of one liquid (as oil) in another (as water or vinegar)
emulsified
present participle of emulsify
emulsifies
third-person singular of emulsify
emulsifying
third-person singular of emulsify
emulsify
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