Stir that in and let it emulsify into the meat.
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Or, should my hollandaise fail to emulsify, just eggs I suppose.
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Gray bylines become hazy, and the letters emulsify into one another.
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Mix, chop, slice, shred, knead, emulsify, and pureé whatever you please to perfection.
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"Firstly, rub the oil into your hands and really emulsify it," says Barnes.
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Most productions I have seen work too hard to make these elements emulsify.
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Tip in the beurre blanc, and it begins to emulsify with the stock.
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Puree on high and emulsify the oil into the soup by pouring in slowly. 2.
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" Here comes the trick: "I use a brush and emulsify with my hands to blend the colors.
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You can add in a bit of the pasta cooking water which will help the sauce emulsify.
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Add the egg yolks and process until the yolks emulsify with the cilantro-Maggi paste, about 2 minutes.
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Their banter, long before that kiss, is lively and sexy, and their oil-and-water temperaments emulsify nicely.
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Mix, chop, slice, shred, knead, emulsify, purée, and mix your ingredients with effortless precision using Cuisinart's food processor.
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As the mixture heats up, it will emulsify, and it'll thicken even more once the gnocchi is mixed in.
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Whisk together reserved lemon juice (you should have 2-3 tablespoon), olive oil, maple syrup, salt and pepper to emulsify.
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Blend all ingredients in a food processor until fully incorporated, slowly adding the oil to emulsify — and the water, if needed.
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After you've rendered strips of pork belly, hold onto that sweet, smoky fat and emulsify your dressing right in the pan.
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If the conversation reaches an awkward pass, I can delegate diplomacy to my kids and find something to defat or emulsify.
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Of course, you don't have to use a whisk to emulsify here, and a blender will cut down the prep time dramatically.
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Last year the company implemented a gargantuan mixer that has the power to emulsify more than 50 million pounds of luscious Vegenaise per year.
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Increase the speed slightly (medium-high), add a pinch of salt and pepper, then start to slowly drizzle in the grapeseed and olive oils to emulsify.
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And then there's a mortadella, for which you have to strap ice bags to your grinder and emulsify the sausage and stud it with lard and pistachios.
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Stir in the remaining butter along with the honey, allow to emulsify with the small amount of remaining cooking liquid and reduce until carrots are shiny, about 2 minutes.
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"We're gonna spread the butter around so it's gonna emulsify without aggravating it too much," he says, as he cubes bits of butter and drops them around the pan.
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It's probably something new that has been introduced into the market by an illegal manufacturer, either a new flavor or a new way to emulsify THC that is causing these injuries.
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Officials haven't yet determined the specific causes of the illness, but it is thought that oils and chemicals used to emulsify THC, CBD, and nicotine in illicit vapes is to blame.
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With 280 watts of power, the Breville Control Grip is strong enough to chop, mix, blend, puree, or emulsify just about anything you throw at it — even kale and other leafy greens.
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" How you shake an egg drink: "With an egg drink, you want to shake it without ice to emulsify the egg proteins, and then shake it again with ice to chill and dilute.
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The green one was bright and fiery from the tomatillos and generous use of serrano chiles, and the red was even more flavorful from the burnished chiles and garlic used to emulsify the sauce.
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That if a meal is amazing, it must take half your day to double-boil and strain and emulsify and tweezer-garnish into an exact replica of something you saw in a $55 cookbook. Wrong.
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The yolk, according to Harold McGee's culinary-science book "On Food and Cooking," is a bag of water containing free-floating proteins and aggregates of protein, fat and cholesterol, which give it an extraordinary ability to emulsify and enrich.
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A miraculous ingredient that can emulsify a velvety sauce, spread luxuriously between gâteau layers, or build the delicate flour-fat scaffolding of mille-feuille pastry, butter has not only fed the French appetite for centuries, but also fueled its gastronomic invention.
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For example, even though vegetable oil and water don't mix if you combine them, adding a surfactant like dish soap reduces their surface tension and allows them to emulsify, or mix, which is why you can use soap to clean your greasy dishes.
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According to Dubuffet's "anti-cultural" address, the "art brut" works included in his show from 1951–53 are the beginning of a fierce positioning whereby the painter no longer expects to emulsify beauty — that is, to literally support the glow of color on the surface through the use of emulsion.
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Ingredients: Kate McLeod's Atelier Stone 1 ($65) 2 to 3 of Fur's Bath Drops ($34) or Soveral's homemade poultice (1 cup rolled oats, uncooked; 8 drops palmarosa essential oil; a large muslin cloth) Rub the Kate McLeod body stone on bare, dry skin — it contains cocoa butter and coconut oil, which will emulsify into a light cream to coat your body for the bath.
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It's dead-simple cooking: chopped kale, or a mixture of those "power greens" that are lately showing up in supermarkets, mixed with a handful of toasted walnuts or pecans, a shower of cranberries, another of crumbled blue or Gorgonzola cheese, and a dressing made of olive oil, sherry vinegar, a dab of mayonnaise and a splash of soy sauce, which you can emulsify quickly with a fork or shake together in a clean jar.
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They also saponify and emulsify the grease, and it is obvious, therefore, that liming can be carried too far.
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In any method it is necessary to saponify or emulsify the grease on the grain, or difficulties occur in dyeing and finishing.
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Maintenance is an ongoing concern for the barometer, with one of the major issues being water vapour, which constantly enters the pump and could easily emulsify with the pump oil.Jousten, K., Wutz Handbuch Vakuumtechnik, Wiesbaden De: Vieweg+Teubner, 2006, p.183 et seq., in German.
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To enhance cleaning power, small amounts of detergent (0.5–1.5%) are added to the working solvent and are essential to its functionality. These detergents emulsify hydrophobic soils and keep soil from redepositing on garments. Depending on the machine's design, either an anionic or a cationic detergent is used.
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Paraffin, microcrystalline and montanwax are the most used fossil natural waxes that are found in emulsions. Synthetic waxes that are used include (oxidised) LDPE and HDPE, maleic anhydride grafted polypropylene and Fischer-Tropsch waxes. A range of different emulsifiers or surfactants are used to emulsify waxes. These can be anionic, cationic or non-ionic in nature.
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This produces a two-component system. An alternative is to use standard medium viscosity liquid epoxy resins and emulsify them in a water soluble polyamine or polyaminoamide hardener resin which also gives a two component system. Polyaminoamides are made by reacting ethylene amines with dimerized fatty acids to give a species with amide links but still having amine functionality. Water is liberated during the condensation reaction.
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The cystic duct leaves the gallbladder and joins with the common hepatic duct to form the common bile duct. This duct subsequently joins with the pancreatic duct; this junction is known as the ampulla of Vater. The pancreatic duct delivers substances such as bicarbonate and digestive enzymes to the duodenum. The bile from the gallbladder contains salts which emulsify large fat droplets into much smaller units.
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Sebaceous secretions in conjunction with apocrine glands also play an important thermoregulatory role. In hot conditions, the secretions emulsify the sweat produced by the eccrine glands and this produces a sheet of sweat that is not readily lost in drops of sweat. This is of importance in delaying dehydration. In colder conditions, the nature of sebum becomes more lipid, and in coating the hair and skin, rain is effectively repelled.
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Surfactants (detergents) are molecules that have one polar end and one non-polar end and can be used for stain removal. They can help to emulsify compounds that are not usually soluble in water. For example, if you put oil in water, they tend to stay separated. If you put oil, detergent, and water together and shake them up, then you get a mixture that can help to remove stains.
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If vinegar is added directly to the yolk, it can emulsify more oil, thus making more mayonnaise. For large-scale preparation of mayonnaise where mixing equipment is being employed, the process typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the remaining ingredients are then added and vigorously mixed until completely hydrated and evenly dispersed. Oil is then added as rapidly as it can be absorbed.
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This gives the product a lower pH value than soap and might also feel less drying to the skin. Some people have likened the effect to feeling less squeaky clean, however. Surfactants can make up as much as 50 percent of the shower gel content, with the remaining proportion being made up of a combination of water and ingredients to thicken, preserve, emulsify, add fragrance, and color. Multiple surfactants are often used to achieve desired product qualities.
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Water need not be separated, and a single liquid (oil and water) phase produced together with a separate gas phase. Chemicals are added so that the crude and water emulsify. This process is then reversed at the storage and processing facility by adding demulsifiers that make the water separate out, and is drawn from the bottom of the tank. After storage the crude oil can be sold to refineries, that produce fuels, chemicals and energy products.
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Trypsin, a protease released by pancreatic acinar cells, hydrolyzes CCK- releasing peptide and monitor peptide, in effect turning off the additional signals to secrete CCK. CCK also causes the increased production of hepatic bile, and stimulates the contraction of the gall bladder and the relaxation of the sphincter of Oddi (Glisson's sphincter), resulting in the delivery of bile into the duodenal part of the small intestine. Bile salts form amphipathic lipids, micelles that emulsify fats, aiding in their digestion and absorption.
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The phaco probe is an ultrasonic handpiece with a titanium or steel needle. The tip of the needle vibrates at ultrasonic frequency to sculpt and emulsify the cataract while the pump aspirates particles through the tip. In some techniques, a second fine steel instrument called a "chopper" is used from a side port to help with chopping the nucleus into smaller pieces. The cataract is usually broken into two or four pieces and each piece is emulsified and aspirated out with suction.
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Whey powder is an additive commonly used in spreads to prevent the coagulation of the product, because it stabilizes the fat emulsions. Similarly, lecithin, a form of a fatty substance found in animal and plant tissues, is added to help emulsify the paste, as it promotes homogenized mixing of the different ingredients, allowing the paste to become spreadable. It also aids the lipophilic properties of the cocoa powder, which, again, keeps the product from separating. Vanillin is added to enhance the sweetness of the chocolate.
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King Serfoji II Ophthalmology In 1949, Harold Ridley introduced the concept of implantation of the intraocular lens which permitted more efficient and comfortable visual rehabilitation possible after cataract surgery. In 1967, Charles Kelman introduced phacoemulsification, a technique that uses ultrasonic waves to emulsify the nucleus of the crystalline lens in order to remove the cataracts without a large incision. This new method of surgery decreased the need for an extended hospital stay and made the surgery ambulatory. Patients who undergo cataract surgery hardly complain of pain or even discomfort during the procedure.
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Hydrogen peroxide - urea is mainly used as a disinfecting and bleaching agent in cosmetics and pharmaceuticals. As a drug, this compound is used in some preparations for the whitening of teeth.Toothwhitening from the UMD of New Jersey website It is also used to relieve minor inflammation of gums, oral mucosal surfaces and lips including canker sores and dental irritation,Center for Integrative Medicine: Carbamide Peroxide from the University of Maryland Medical Center website and to emulsify and disperse earwax. Carbamide peroxide is also suitable as a disinfectant, e.g.
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The addition of rate-limiting nutrients promotes the microbe's biodegrading pathways, including upregulation of genes encoding multiple alkane hydroxylases that oxidize various lengths of linear alkanes. These enzymes essentially remove the problematic hydrocarbon constituents of petroleum oil while A. borkumensis simultaneously increases synthesis of anionic glucoproteins, which are used to emulsify hydrocarbons in the environment and increase their bioavailability. The presence of crude oil along with appropriate levels of nitrogen and phosphor catalyzes the removal of petroleum either by mechanisms that enhance the efficiency of substrate uptake or by direct biodegradation of aliphatic chains.
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Surfactants are used to modify the characteristics of both foam and non-foam polyurethane polymers. They take the form of polydimethylsiloxane-polyoxyalkylene block copolymers, silicone oils, nonylphenol ethoxylates, and other organic compounds. In foams, they are used to emulsify the liquid components, regulate cell size, and stabilize the cell structure to prevent collapse and sub-surface voids. In non-foam applications they are used as air release and antifoaming agents, as wetting agents, and are used to eliminate surface defects such as pin holes, orange peel, and sink marks.
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An electric blender A blender (sometimes called a liquidiser in British English) is a kitchen and laboratory appliance used to mix, purée, or emulsify food and other substances. A stationary blender consists of a blender container with a rotating metal blade at the bottom, powered by an electric motor that is in the base. Some powerful models can also crush ice and other frozen foods. The newer immersion blender configuration has a motor on top connected by a shaft to a rotating blade at the bottom, which can be used with any container.
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As mentioned previously, Pseudomonas aeruginosa has the ability to metabolise a variety of substrates including n-alkanes, hexadecane and oils. Uptake of these hydrophobic substrates is speculated to rely on the production of rhamnolipids. It is thought that rhamnolipids either cause the Pseudomonas aeruginosa cell surface to become hydrophobic, promoting an interaction between the substrate and the cell, or secreted rhamnolipids emulsify the substrate and allow it to be taken up by the Pseudomonas aeruginosa cell. There is evidence that rhamnolipids are highly adsorbent to the Pseudomonas aeruginosa cell surface, causing it to become hydrophobic.
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Once the wax is molten, the lamp should not be shaken or knocked over or the two fluids may emulsify, and the fluid surrounding the wax blobs will remain cloudy rather than clear. Some recombination will occur as part of the normal cycle of the wax in the container, but the only means to recombine all of the wax is to turn off the lamp and wait a few hours. The wax will settle back down at the bottom, forming one blob once again. Severe cases can require many heat-cool cycles to clear.
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Traditional ISCO is limited by mass transfer of contaminants into the aqueous (groundwater) phase. Since the oxidation reaction takes place in the groundwater, contaminant destruction is restricted to only those contaminants which have partitioned into the groundwater phase. To overcome this limitation at sites which have substantial soil contamination, and/or non-aqueous phase liquid (NAPL), surfactants can be injected simultaneously with oxidants. The surfactants emulsify soil sorbed contaminants and/or NAPL enabling them to be destroyed in aqueous phase oxidative reactions; this patented technology is known as Surfactant-enhanced In Situ Chemical Oxidation (S-ISCO).
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Water vapor is removed from compressed air to prevent condensation from occurring and to prevent moisture from interfering in sensitive industrial processes. Excessive liquid and condensing water in the air stream can be extremely damaging to equipment, tools and processes that rely on compressed air. The water can cause corrosion in the tank(s) and piping, wash out lubricating oils from pneumatic tools, emulsify with the grease used in cylinders, clump blasting media and fog painted surfaces. Therefore, it is desirable to remove condensing moisture from the air stream to prevent damage to equipment, air tools and processes.
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Brominated vegetable oil (BVO) is a complex mixture of plant-derived triglycerides that have been reacted to contain atoms of the element bromine bonded to the molecules. Brominated vegetable oil is used primarily to help emulsify citrus-flavored soft drinks, preventing them from separating during distribution. Brominated vegetable oil has been used by the soft drink industry since 1931, generally at a level of about 8 ppm. Careful control of the type of oil used allows bromination of it to produce BVO with a specific density of 1.33 g/mL, which is noticeably greater than that of water (1 g/mL).
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In milk, the color difference between pasteurized and raw milk is related to the homogenization step that takes place prior to pasteurization. Before pasteurization milk is homogenized to emulsify its fat and water-soluble components, which results in the pasteurized milk having a whiter appearance compared to raw milk. For vegetable products, color degradation is dependent on the temperature conditions and the duration of heating. Pasteurization may result in some textural loss as a result of enzymatic and non-enzymatic transformations in the structure of pectin if the processing temperatures are too high as a result.
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Casein-based Mozzarella-like imitation processed cheeses prepared using rennet are also used as a Mozzarella substitute on frozen pizzas. In some instances, the production of analogue pizza cheese can be similar to the production of cream cheese, although production may be different and homogenization may be avoided. In some varieties, the product is heated to remain at a specific temperature and for a specific amount of time, which causes the proteins in the mix to gelatinize. During this process, salts in the mix serve to emulsify it and thus improve the meltability of the final product.
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Action of bile salts in digestion Recycling of the bile Bile or gall acts to some extent as a surfactant, helping to emulsify the lipids in food. Bile salt anions are hydrophilic on one side and hydrophobic on the other side; consequently, they tend to aggregate around droplets of lipids (triglycerides and phospholipids) to form micelles, with the hydrophobic sides towards the fat and hydrophilic sides facing outwards. The hydrophilic sides are negatively charged, and this charge prevents fat droplets coated with bile from re-aggregating into larger fat particles. Ordinarily, the micelles in the duodenum have a diameter around 1–50 μm in humans.
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This adduct can then be dissolved in water and used to emulsify more epoxy resin and again either portion or both may be pigmented. The advantage with these systems is that they do not need glacial organic acids to solubilize them. This is an advantage if the coating is to be used over a highly alkaline substrate such as fresh concrete, as the alkali from the cement will neutralise the acid and cause instability on repeated dipping of a brush into the canHowarth G.A "Synthesis of a legislation compliant corrosion protection coating system based on urethane, oxazolidine and waterborne epoxy technology" Master of Science Thesis April 1997 Imperial College London.
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Hydrolysis of a triglyceride 1 Bile salts secreted from the liver and stored in gallbladder are released into the duodenum, where they coat and emulsify large fat droplets into smaller droplets, thus increasing the overall surface area of the fat, which allows the lipase to break apart the fat more effectively. The resulting monomers (2 free fatty acids and one 2-monoacylglycerol) are then moved by way of peristalsis along the small intestine to be absorbed into the lymphatic system by a specialized vessel called a lacteal. Unlike some pancreatic enzymes that are activated by proteolytic cleavage (e.g., trypsinogen), pancreatic lipase is secreted in its final form.
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Arak and Mezze: The Taste of Lebanon by Michael Karam If ice is added to the drinking vessel before the water, the result is the formation of an aesthetically unpleasant layer on the surface of the drink, because the ice causes the oils to solidify. If water is added first, the ethanol causes the fat to emulsify, leading to the characteristic milky color. To avoid the precipitation of the anise (instead of an emulsion), drinkers prefer not to reuse a glass which has contained arak. In restaurants, when a bottle of arak is ordered, the waiter will usually bring a number of glasses for each drinker along with it for this reason.
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Such cavitation is often employed in ultrasonic cleaning baths and can also be observed in pumps, propellers, etc. Since the shock waves formed by collapse of the voids are strong enough to cause significant damage to parts, cavitation is typically an undesirable phenomenon in machinery (although desirable if intentionally used, for example, to sterilize contaminated surgical instruments, break down pollutants in water purification systems, emulsify tissue for cataract surgery or kidney stone lithotripsy, or homogenize fluids). It is very often specifically avoided in the design of machines such as turbines or propellers, and eliminating cavitation is a major field in the study of fluid dynamics. However, it is sometimes useful and does not cause damage when the bubbles collapse away from machinery, such as in supercavitation.
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