Emulsions and foams

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Emulsions
W. Clayton, The theory of emulsions and emulsification; J.&A. Churchill:London, 1923, p. 89.
Foams
Jean Simeon Chardin 1699 - 1779
IceCream.jpg
Ice cream is a:

Foam of air bubbles,

Stabilized with small (yellow) oil drops,

In a matrix that is,

An emulsion of more oil drops

And a suspension of (blue) ice crystals,

In a continuous (grey) phase of surfactants, micelles, and solutes

in water

In a sugar cone.

Phase 1 Phase 2
Droplet Serum
Dispersed Medium
Discontinuous Continuous
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