A suspension of tiny globules of one liquid in a second liquid (separation results - ingredients will not mix). An example would be oil and vinegar.

A water-based paint known as latex in the USA.

A dispersion of droplets of one liquid in another, immiscible liquid, in which the droplets are of colloidal or near-colloidal sizes.

Mixture of one liquid suspended as minute globules in another.

a dispersion of tiny particles of one liquid in another liquid. Example: oil — and — vinegar salad dressing.

Dispersion of fine liquid particles in a liquid stream which do not necessarily dissolve in each other but are held in suspension. Many emulsions may be broken by coalescing if the liquids are immiscible. Emulsion stabilisers modify the surface tension of the droplets which makes coalescing difficult, if not impossible.

A dispersion of fine particles of oil in water.

Liquid droplets dispersed in another immiscible liquid. The dispersed phase droplet size ranges from 0.1 -- 10 µ m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed phase and water is the continuous phase, include milk, cream, ice cream, salad dressings, cake batters, flavour emulsions, meat emulsions, and cream liquers. Examples of food water-in-oil emulsions are butter or margarine. Emulsions are inherently unstable because free energy is associated with the interface between the two phases. As the interfacial area increases, either through a decrease in particle size or the addition of more dispersed phase material, i.e. Higher fat, more energy is needed to keep the emulsion from coalescing. Some molecules act as surface active agents (called surfactants or emulsifiers) and can reduce this energy needed to keep these phases apart.

A stable dispersion of immiscible liquids, one of which is water.

Emulsio Emulsion Mixture of ink and dampening water in offset printing. The droplets of bound water in the ink are smaller than 1 µm.

Two liquid substances that are insoluble to each other.

a mixture in which one liquid, termed the dispersed phase, is uniformly distributed (usually as minute globules) in another liquid, called the continuous phase or dispersion medium. In an oil-water emulsion, the oil is the dispersed phase and the water the dispersion medium; in a water-oil emulsion, the reverse holds. A typical product of oilwells, water-oil emulsion is also used as a drilling fluid.

Emulsion is a suspension containing one component (e.g. oil) suspended within a second component with which it will not naturally mix or dissolve into (e.g. water). All Nikwax WaterBase products are oil in water emulsions. Salad dressing is an example of water in oil emulsion.

A homogeneous dispersion of two dissimilar immiscible liquid phases. If oil is dispersed in water, it is an oil-in-water (O/W) emulsion. If water is dispersed in oil, it is a water-in-oil emulsion (W/O).

See oil emulsion.

A stable mixture in which one liquid is suspended in globules throughout the other

a solution that has two liquids that do not mix into eachother, but that seem to form a singular liquid. Examples are hand made salad dressings with oil and water as well as hollandaise sauce.

Mechanically produced combination of ingredients which do not normally mix. For example, asphalt emulsions are made by a procedure which mechanically mills the warm asphalt into minute globules, dispersing them in water, and adding a small amount of an emulsifying agent

Intimate mixture of oil and water, generally of a milky or cloudy appearance. Emulsions may be of two types: oil-in water (where water is the continuous phase) and water-in-oil (where water is the discontinuous phase).( 395)

In photography, the word emulsion refers to the layer of binder containing the light-sensitive materials. The most common emulsion has been gelatine, but albumen and collodion were also used. In scientific terms an emulsion is a suspension of one liquid in another. When referring to paints and adhesives, emulsion means a liquid-usually water-containing small particles of synthetic materials and other chemicals. The materials and chemicals undergo chemical changes as the water dries off, and a tough, insoluble, continuous film of paint or adhesive is formed.

A liquid mixture of two or more liquid substances not normally dissolved in one another, one liquid held in suspension in the other. Water-in-oil emulsions have water as the internal phase and oil as the external, while oil-in-water have oil as the internal phase and water as the external.

the colloidal dispersion of one liquid in another.

a homogenous mixture of two or more liquids dispersed in tiny droplets that create a smooth, thick consistency (e.g., mayonnaise, hollandaise sauce.)

The suspension of one liquid as minute globules in another liquid (for example, oil dispersed in water).

Noun — An emulsion is a stable blend of oil and water, such as lotion.

A stable mixture of water and water insoluble materials) in a finely divided state accomplished means of one or more surface active agents, such as soap or synthetic emulsifiers.

A dispersion of fine particles or globules of a liquid in liquid normally incompatible with it.

A liquid mixture containing globules of fat, resin, etc.

a milky, slightly viscous propylene glycol, water and gum based flavor favored by many bakers for dispersion, heat stability, economy and strength

The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.

Commonly used in association with different tempera techniques, an emulsion is any mixture which involves the suspension of one material in another. For example, milk is an emulsion with particles of fat suspended in liquid; egg tempera is an emulsion of egg suspended in oil.

A food emulsion is created when oil and water are rapidly mixed in the presence of a food emulsifier. A natural food emulsifier is contained in egg yolk and is called lecithin. Lecithin can be added to vinegar and oil, creating a creamy non-separable salad dressing or it can be used to create a non-separable peanut butter product. Emulsifiers are used in many food products such as ice cream, instant gravies, peanut butter, cake and cookie mixes, salad dressings and beverages.

An emulsion can be formed from the correct mixture of oil, water and surfactant. In the emulsion phase the oil and water will not separate. Common examples of emulsions include mayonaise and various salad dressings. See also microemulsion.

1) A stable combination of two or more immiscible (unmixable) materials suspended in a surrounding medium.

A combination of bitumen and water with consistent dispersion of the bitumen or water globules.

The mixing of two or more liquids that normally would not stay together, such as oil and water. Emulsions form when the liquids are combined along with an emulsifier and energy.

A blend of oil and water into a single smooth product. Humectants: Substances that can attract water, usually out of the air. By definition, all humectants are also moisturizers.

Pertaining to a water based product. A pavement sealer containing water. A product that cleans up with soap and water.

A stable mixture of two or more immiscible liquids in suspension.

a blend of two liquids that become combined when one forms tiny droplets that are evenly dispersed in the other

a colloidal system in which both phases are liquid

a combination of non drying oily particles and fast evaporating water

a combination of two substances that don't normally mix together

a disperse system consisting of two or more mutually insoluble or sparingly soluble liquids

a dispersion of a liquid in another liquid with which it is not miscible

a dispersion of droplets of one liquid in a second, immiscible liquid

a dispersion of globules or a liquid in a liquid

a dispersion of one liquid phase in another, substantially immiscible, continuous liquid phase

a dispersion of very fine droplets of one liquid in a larger volume of another liquid

a liquid containing two non-miscible phases

a liquid dispersed in another liquid e

a macro-disperse system, a two-phase system of two incompletely miscible liquids, one being dispersed as finite globules in the other

a mixture of fat and a water based liquid

a mixture of two immiscible A substance is soluble in a fluid if it dissolves in the fluid

a mixture of two immiscible liquids, one dispersed throughout the other as very fine droplets

a mixture of two incompletely mixed liquids, one of which is dispersed in the other

a mixture of two liquids that are dispersed and suspended in one another

a mixture of two liquids which are not mixable under normal conditions

a mixture of two non-miscible phases, for example oil and aqueous

an extremely fine dispersion of a liquid throughout another liquid with which it is immiscible

a preparation of one liquid that is distributed in small droplets throughout another

a stable and homogenous mixture of

a stable combination of at least two immiscible liquids, one present in the other as droplets, for example, oil in water

a stable mixture of an aqueous liquid with an oily, fatty, waxy or resinous substance

a stable mixture of two liquids such as oil and vinegar that normally separate from each other

a stable mixture of two mutually insoluble materials

a suspension of oil droplets in water

a suspension of oil in water, like oil in vinegar suspension in salad dressing)

a suspension of one liquid in a second immiscible liquid

a suspension of one liquid inside another, for example the milk fat liquid in the water

a suspension of one liquid within a second, immiscible liquid

a suspension of one material finely dispersed in another, but without the formulation of a conventional solution

a suspension of very tiny drops of the solvent/fungicide in the water

a system consisting of asphalt oil with an emulsifier in water (which cannot mix with asphalt oil) in droplets larger than can usually stay in suspension

a system in which one fluid is dispersed in another with which it is immiscible

a thermodynamically unstable dispersed system

a thermodynamically unstable system consisting of at least two immiscible liquid phases, one of which is dispersed as globules (dispersed phase) in the other, a liquid phase (continuous phase), stabilized by the presence

a thermodynamically unstable two-phase system consisting of at least two immiscible liquids, one of which is dispersed in the form of small droplets throughout the other, and an emulsifying agent

a watery, turbid, milk-like mixture of oily and watery constituents

Two unmixable liquids in a uniform mixture.

A mixture of two incompatible substances. Most creams on the cosmetic market are emulsions.

Dispersion of one liquid in another with which it is usually immiscible.

Dispersion of one liquid in another liquid, occurs when a liquid in insoluble.

oil suspended in a watery liquid.

the end result formed when two or more normally unmixable substances, such as oil and water, are thoroughly shaken in order for them to stay combined. Natural emulsifiers include xanthan gum, quince seed, plants waxes (jojoba or rice bran) and carageenen.

An intimate mixture of asphalt and water, with uniform dispersion of the asphalt or water globules, usually stabilized by an emulsifying agent or system.

Mixture of two liquids which are not soluble with each other, i.e., oil-in-water cutting. Water-in-oil is classified as an inverted emulsion.

A mixture of solids suspended in a liquid. Emulsion Paint - Coating in which resins are suspended in water, then flow together with the aid of an emulsifier. Example: latex paint.

A dispersion of fine particles of one liquid, as oil within another liquid, such as water. The one liquid is not dissolved in the other, but the mixture can be stabilized with proper emulsifiers.

a usually unstable dispersion of two liquids which do not normally mix (they are immiscible). Emulsions can be formed either by mechanical aggitation, or by chemical processes. Unstable emulstions will separate over time or temperature, stable emulsions will not separate.

A system of a liquid dispersed in a unmixable liquid, usually in droplets larger than colloid size.

A dispersal, with a variety of industrial uses of one liquid as small particles in another liquid. An example would be milk.

A mixture of two liquids which are not mixable with each other, where one liquid is finely dispersed in the other, i.e., oil in water or water in oil. Made possible by use of an emulsifier, typically a surfactant.

A product consisting of minute golbulis of one liquid dispersed throughout the body of a second liquid.

A substance formed when two or more non mixable liquids become homogenized. Most oils form emulsions with water.

A permanent suspension or dispersion, usually of oil particles in water.

Intimate mixture of oil and water achieved by the use of emulsifiers to produce more or less even distribution of oil throughout the water.

A mixture made up of dissimilar elements, usually of two or more mutually insoluble liquids that would normally separate into layers based on the specific gravity of each liquid.

A liquid that consists of 2 or more different substances that usually repel one another. These substances may be thoroughly mixed, but do not dissolve into a homogeneous solution. Emulsions are sometimes referred to as suspensions. Microscopic examination of dissimilar substances (such as oil and water) will show that they are actually suspended and floating in molecular clumps - separate and apart from one another no matter how thoroughly they have been mixed.

a preparation where on liquid substance is dispersed in small globules in another liquid.

A non-separating dispersion or suspension of a solid in a liquid.

a mixture in which two immiscible substances, like oil and water, stay mixed together thanks to a third substance called an emulsifier. The emulsifier is usually something like a soap, whose molecules have a water-soluble end and an organic-soluble end. The soap molecules form little balls called micelles, in which the water-soluble ends point out into the water, and the organic-soluble ends point into the inside of the ball. The oil is stabilized in the water by hiding in the center of the micelle. Thus the water and oil stay mixed. A micelle with the water-soluble ends of the soap molecule on the outside, and the organic-soluble ends pointing inward, stabilizing a big brown organic particle on the inside.

System in which a liquid is colloidally dispersed in another liquid. Emulsions for latex use are of the oil in water type in which water is the continuous phase and suspended droplets carry negative charge.

Dispersed mixture of two liquids that do not usually mix - such as oil and water - without visible decomposition

A dispersion system consisting of oil (oleophilic) droplets suspended in water made by blending the oil with emulsifying agents and other active materials. Water is the major continuous phase and the oil droplets are the minor (dispersed) phase.

A suspension of fine particles or globules of a liquid within a liquid.

A preparation of one liquid distributed as small globules in another liquid, for example, oil droplets in water.

A combination of two immiscible liquids, one of which is uniformly dispersed throughout the other and consists of globules that have diameters equal to or greater than those of the largest colloidal particles. The liquids tend to separate from each other, so emulsions should be shaken before administration.

A mixture of two or more liquids that don't easily combine. such as oil and vinegar.

A mixture of two liquids that don't normally mix well. It is done by rapid stirring and slowly pouring one liquid into the other. A blender or food processor makes the job very easy.

A stable system in which two liquids, which would not normally go into solution, are held in suspension by a small amount of an emulsifier. Most of Burt's Bees creams are an emulsion of botanical oils and aloe vera (water-based).

a liquid made up of two fluids which don't normally mix (such as oil and vinegar) by beating together to make small globules that will mix in a suspended state. Emulsions like vinaigrette will eventually separate, so you whisk them up just before dressing the salad, or you can beat it up again just before serving. ( Herb Vinaigrette) Frenching: to cut into long thin strips before cooking (eg: Frenched beans, French Fried Potatoes) ( Potatoes)

Mixture of two immiscible fluids.

The fine dispersion of one liquid in another.

mixing together of two liquids so that small droplets are formed, for example with oil and water

A stabilized blend of oils and water such as a lotion, the suspension of one liquid within a second liquid which normally do not mix.

A mixture of two liquids which will not dissolve; eg oil in water. An emulsifier like a detergent will grab the small particles of oil or fat and hold them in suspension so they can be washed away.

a liquid mixture in which fat or oil is suspended.

A suspension in which one substance is suspended within the other. They are unable to be blended or mixed but can be combined, though not dissolved (e.g. oil and vinegar).

A mixture (usually milky-white) in which one liquid is dispersed (but not dissolved) in another. A water-based paint or sealant binder is often referred to as an emulsion, even though it is a dispersion of solid polymer particles in a liquid (water).

Tiny drops of one liquid spread evenly through a second liquid.

mixture of particles of one liquid in another; the particles are so fine that they remain in suspension and do not settle out

A suspension of small globules of one liquid in a second liquid with which the first will not mix, as milk fats in milk.

dispersion of two not completely miscible liquid phases, for example water / oil

Water-based paint for covering walls, etc. Dries with a matt finish.

A two-phase system in which droplets of one liquid is dispersed in another liquid; the two are immiscible. The term is used incorrectly when applied to “emulsion paints”, as the system comprises solid particles (binder + pigment) dispersed in a liquid. See Latex. “Emulsion” paints are so called because the binder is made by an emulsion polymerization process in which the liquid phase is made by an emulsion polymerization process in which the liquid phase is converted to a solid – actually latex.

A suspension of small liquid droplets within a second liquid that will not mix.

a suspension of droplets of one liquid in another liquid (such as oil and water). The two liquids do not actually combine but are instead suspended within one another.

A dispersion of one insoluble liquid into another insoluble liquid.

Is a mixture of water and bitumen used for priming, sealing and tack coating of asphalt layers. (Refer Emulsion Prime, Spray Seal Reference Chart.)

a suspension of two ingredients that do not mix, i.e., oil and water, and remain mixed; held together by a third ingredient called an emulsifier

A two-phase liquid system in which small droplets of one liquid are uniformly dispersed throughout the second. An oil in water (O/W) emulsion, is one in which the continuous phase is aqueous, while a water in oil (W/O) emulsion is one in which the continuous phase is oil.

A uniform mixture of two unmixable liquids.

a colloid in which both phases are liquids (example: an oil-in-water emulsion).

A two phase liquid system in which small droplets of one liquid are immiscible in and are dispersed uniformly throughout a second continuous liquid phase.

Fine particles suspended in a liquid solution. See also Asphalt Emulsion and Bituminous Emulsion.

A blend formed by a liquid which is dispersed in the form of fine droplets (dispersed phase) in another liquid (dispersing environment). A preparation formed by the blend of at least 2 liquids which are non-mixable. One of these liquids id dispersed in the other in the form of fine droplets. We talk about oil in water (O/W) or water in oil (W/O).

Liquid droplets dispersed in another immiscible (unmixable) liquid. The dispersed phase droplet size ranges from 0.1 - 10 µ m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed phase and water is the continuous phase, include milk, cream, ice cream, salad dressings, cake batters, flavour emulsions, meat emulsions, and cream liquers. Examples of food water-in-oil emulsions are butter or margarine. http://www.foodsci.uoguelph.ca/dairyedu/glossary.html

One liquid suspended as minute globules in another liquid, e.g., oil dispersed in water.

A fine dispersion of fatty liquid in another liquid, usually water.

a mixture of liquids that do not dissolve in each other to form a true solution, but have droplets of one liquid dispersed throughout the other. For MRF it is generally an oil and water mix.

1. A suspension of finely divided liquid droplets in a second liquid, i.e., oil in water or vice versa. 2. Two or more liquids that do not dissolve in each other but are held in suspension, one in the other. 3. A colloidal dispersion of one liquid within another (usually lipids or oils in water) without forming a compound or solution; e.g., milk is animal fat emulsified in water. See emulsification.

A liquid formed by suspending fine particles (microscopic droplets) on an oil, resin, or other immiscible liquid in water. Usually a dispersant is used to promote this intermixing.

Colloidal suspension of a liquid in a liquid.

A stable mixture of two liquids, which will not dissolve in one another. In making emulsion paint, water and various solvents, which mix with water are the 'continuous phase' which holds tiny droplets of liquid resin polymer dispersed.

A colloidal dispersion of small droplets of one liquid within another, such as oil in water or water in oil. Ultrasound energy breaks apart fat to form an emulsion with the infusion fluid, which then is ready for aspiration.

A fluid containing suspended droplets of another liquid.

A water-based paint that's mainly applied to walls and ceilings.

Is the result of mixing two liquids which do not normally mix , usually with the assistance of an emulsifier. Emulsions are tiny droplets of one liquid suspended in the other liquid.

A mixture in which fine particles of one liquid are evenly distributed in another liquid. Milk is an oil-in-water emulsion; butter is a water-in-oil emulsion.

Suspension of two liquid ingredients that do not dissolve into each other.

a dispersion of fine particles or globules in a liquid. (See Asphalt Emulsion and Bitumen Emulsion.)

A mixture of two materials, where micron scale particles of a solid or liquid are dispersed in a liquid where it does not dissolve. Common emulsions have oil dispersed in water (e.g. milk and mayonnaise) or water dispersed in oil (margarine). Common cleaning agents and greases are also emulsions. Stable emulsions require the presence of a surface active agent (surfactant), often a detergent or soap, that accumulates at the interface between the two kinds of materials.

A mixture of two normally un-mixable liquids in which one liquid is dispersed in the other liquid as very fine droplets. Many synthetic food products are emulsions: for example, French dressing is an emulsion of vegetable oil in vinegar. An emulsion can be attained by vigorous shaking (as in oil and vinegar dressing) although emulsifying agents are often used to help form the emulsion and stabilizing agents are used to help maintain it and keep it from separating. Many cosmetics are also emulsions: some are oil-in-water emulsions (where the oil is dispersed in the water, such as foundation creams or some lotions); others are water-in-oil emulsions (where the water is dispersed in the oil, such as cold creams). Emulsions can be broken up by heat or mechanical agitation: butter is formed by de-emulsifying milk. Note: All of our creams are water-in-oil emulsions.

A suspension of small drops of 1 liquid in a 2nd with which the 1st will not mix. Emulsions can be formed either by mechanical agitation, or by chemical processes. Unstable emulsions will separate with time or temperature. Stable emulsions will not separate.

A preparation consisting of two immiscible liquids, one of which is in the form of minute globules dispersed throughout the other. In photography, emulsion is the medium in which the light-sensitive substances of the film are suspended.

A cream or lotion in which oil and water are caused to blend together through the action of an emulsifier.

A type of mixture wherein two or more immiscible (or unmixable) materials are held together in a homogenous mixture by the action of a third agent. The term "emulsifying agent" is applied to the material which is added to hold the emulsion. Differs from a solution in which one material is dissolved in another.

An agent used to combine materials which would not otherwise mix (i.e. oil and water, or water and resin. Emulsifying agents can be naturally based substances (e.g. egg-yolk), 'artificial' (e.g. gums and varnishes) or 'saponified' (e.g. fatty oil, wax).

System containing two unmixable liquids in which one is dispersed in the form of small globules throughout the other.

tiny droplets of one liquid floating in another liquid, such as oil droplets floating in water.

The layer of a photograph that contains the image, consisting of silver halides dispersed in a suspension medium.

A mixture of liquids of different types.

A mixture of liquids that do not blend, such as water and oil, and where by one compound forms minute particles which are suspended in the other compound.

A mixture of liquids, one being a fat or oil and the other being water based so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary or permanent.

An Emulsion is an intimate mixture of two liquids which do not normally mix. It consists of minute globules of one liquid suspended in the other liquid. The breaking down of an emulsion into two distinct layers usually occurs over a relatively long period.

the intimate dispersion of an organic material and water achieved by using a chemical or clay emulsifying agent.

A mixture in which one liquid is suspended as tiny drops in another liquid, such as oil in water.

A heterogeneous liquid with two or more substances dispersed in a liquid.

A non-separating product containing oil and water.

In this two liquids which do not normally combine well (e.g. oil and water) are mixed. Emulsifying is done very slowly, adding one ingredient to the other while mixing rapidly to disperse droplets. Mayonnaise is an example of emulsion.

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The dispersion of one liquid in another immiscible liquid, such as lubricant and water with an emulsifying agent as the active agent.

Suspension or dispersion of small droplets of one liquid in another.

A suspension of extremely fine droplets of one liquid in another.

In scientific terminology this is an homogeneous material formed by the incorporation of two liquids which are normally immiscible. It is also the term applied to the photosensitive material used to produce photopositives used in pad printing. In screen printing the coating applied to the mesh during the creation of a stencil is also known as the emulsion.

An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and cutting fluid for metalworking.

The film and print paper coating that is light-sensitive (photo-sensitive). Because coating is fragile, emulsion should be treated carefully. Film should be shipped with the emulsion side carefully protected from scratching.

Used alternately with film, but refers to the coating on the acetate film base. Emulsions consist of light-sensitive silver salts, color couplers, filters, and other layers that work together to both protect and form the actual photographic image on film.

The chemically treated side of photographic film. (The dull side not the shiny side.) Depending on the printing process involved, film will be requested as "right reading" emulsion up or emulsion down.

A light-sensitive coating applied to film or paper. Latent images form in the emulsion, and are made visible and permanent during development.

the portion of film which coats a base of cellulose, is light-sensitive, and has photographic qualities. This emulsion must be scraped away on both sides of the film in order to form a permanent bond when spliced.

A chemical coating on film or paper, sensitive to light.

In printing and graphic arts, the term is used in reference to the light-sensitive coating coating the side of photographic film that facees the lens during exposure. It is on this surface that the image is formed. The emulsion is a gelatin or colloidal solution that contains a light-sensitive silver halide compound. It is also used on glass photographic plates and metal printing plates. A photographic negative usually looks right if the emulsion on the negative faces away from the viewer (i.e., "not flipped"). See also FILM GRAIN HALATION NEGATIVE

Sensitized silver halide coating on acetate base of film able to recreate images when exposed to light.

The light-sensitive coating on film or photo-graphic paper.

Photosensitive coating on printing plates and photographic film

The photosensitive chemical coating on one side of photographic film or paper.

The side of a photographic negative that is coated with light sensitive material.

The light-sensitive coating on microfilm, usually containing silver salts and other chemicals suspended in gelatin.

a light-sensitive coating applied to photographic films or papers.  It consists of silver halide crystals & other chemicals suspended in gelatin

The coating of light-sensitive material on a piece of film

The light-sensitive gelatin that coats the side of photographic film that faces the lens during exposure.

A suspension of a light-sensitive material (salt of silver) in a colloidal medium (usually gelatin) used to coat photographic film, printing plates or paper. In popular usage, any coating, whether or not it is photo-sensitive.

A suspension of a light-sensitive silver salt (especially silver chloride or silver bromide) in a colloidal medium (usually gelatin), which is used for coating photographic films, plates, and papers .

(1) A. suspension of small globules of one liquid in a second liquid with which the first will not mix; (2) a photosensitive coating, usually of silver halide grains in a thin gelatin layer, on photographic film, paper; or glass.

The light-sensitive coating on photographic film or printing paper.

A photosensitive chemical coating used on on photographic film, paper, or glass.

a light-sensitive coating on paper or film; consists of fine grains of silver bromide suspended in a gelatin

The silver-gelatin image layer of processed film.

The chemicals that respond to light on photographic film or paper. See: Film.

Simply put, it's the light sensitive part of film or photographic paper.

A thin light-sensitive coating of silver bromide or other silver halide in a medium such as gelatin on a photographic plate, paper, or film.

A coating of light sensitive compound on a piece of paper

Photographic emulsion is a combination of light sensitive crystals that are coated onto acetate to make film or paper to make prints. The crystals usually consist of silver halides, which are compounds of silver iodide, bromide and chloride.

In photograph processes, the photosensitive coating on film the time and intensity of illumination acting upon the light-sensitive emulsion on a film.

The photosensitive layer on a piece of film, paper or plate onto which an image can be exposed.

The light sensitive, chemically active surface on photographic film and paper.

In roofing, a coating consisting of asphalt and fillers suspended in water.

A mixture of silver halides and gelatin that is coated onto various materials to create light-sensitive films and papers. Black-and-white film generally has one layer of emulsion while color film may have three or more layers.

The magnetic coating on a recording tape that stores the signal.

Thin layer of silver attached to base of a film strip. The silver reacts with the light when exposed which creates a film image.

The emulsion forms the light sensitive part of film or paper. The film base is usually polyester or tri-acetate which is then coated with a layer or layers of an emulsion made up of silver halide crystals in gelatin.

Photosensitive coating on repro films.

Light sensitive coating found on printing plates and film.

A suspension of light-sensitive chemicals in a viscous medium to form a coating on photographic film or plates.

A chemical coating on the film base which creates a latent (invisible) image when exposed to light during filming. The processing operation produces a visible, usable image.

The light-sensitive coating, consisting of silver-halide crystals suspended in a gelatin. Applied to photographic paper, plates and film, in which the final photographic image is suspended and protected. In albumen and collodion prints, the silver halides rested on the surface of these substances. With salt prints, platinum and palladium prints, the emulsion is absorbed into the paper itself.

The photosensitive layer on a piece of film or paper.

Micro-thin layers of gelatin on film in which light-sensitive ingredients are suspended; triggered by light to create a chemical reaction resulting in a photographic image. Basically, suspension of light-sensitive silver salts in gelatin.

The sensitivity of the film also affects the contrast of the film's emulsion. The lower the sensitivity, the higher the contrast recorded by the emulsion. A film which is highly sensitive to light also reproduces less contrast within the image. So a 1600 ASA will have far less contrast than a 100ASA film.

Chemical coating on papers, films and printing plates that records an image when exposed to light.

This term is used for the light sensitive surface of photographic and holographic films, although an actual chemical emulsion is sometimes not used.

A suspension of light sensitive materials such as silver halides, in a colloidal substance (usually gelatin), which is used to coat photographic films, plates and papers.

A light sensitive coating on photographic film and paper. An emulsion is made up of silver halides and gelatin.

A suspension of photosensitive silver halide grains in gelatin that constitutes the image- forming layer on photographic materials.

Silver-gelatin image layer of the processed film. Close Window

Emulsion is the light sensitive chemicals used on films and printing plates.

The light sensitive coating of a photographic material such a film.

A light sensitive substance used as a coating for film; made from a silver halide compound. This side should face the lens when the film is exposed.

A light-sensitive composition consisting of one or more of the silver halides suspended in gelatin for coating a surface of a film, photographic paper and the like. The image is formed in the emulsion.

The chemical coating on film and photographic paper that is light sensitive. Without the emulsion, the photographic image would not be possible.

Photosensitive coating on one side of graphics film or paper.

Photosensitive substance used as coating for printing plates and film

The image-forming layer of photographic films, papers, and plates.

The photosensitive, chemically active surface on photographic film and paper.

Casting of light-sensitive chemicals on papers, films, printing plates and stencils.

The light-sensitive material (which is suspended in micro-thin layers of gelatin) that is coated onto different bases to make photographic film, or paper.

The top side of the film. It is dull, as opposed to the bottom part of the film -- the base -- which is shiny. Your lips will leave a mark on the emulsion side of film.

This is a light sensitive material that is used to coat the surface of film and photo paper. Emulsion is made of one or more of the silver halides suspended in gelatin. The actual image is formed in the film's or paper's emulsion.

light sensitive material which consists of a suspension of silver halides in gelatin.

The light sensitive layer of the film