emulsive

emulsion的音标是[ɪˈmʌlʃn]，基本翻译是乳状物；乳浊液，速记技巧是：i发/aɪ/。

emulsion的英文词源可以追溯到拉丁语和法语，意为“混合”或“乳状物”。它的变化形式包括emulsify（乳化）、emulsified（乳化的）、emulsifier（乳化剂）等。

相关单词：

1. homogenization：均匀混合，均匀分散。这个词是由形容词homogeneous（均匀的）和动词词组“使…均匀”组合而成的，表示将不同物质混合均匀的过程。

2. dispersion：分散，散布。这个词是由动词disperse（分散）加上名词后缀-sion构成的，表示将物质分散到各个部分的过程。

3. emulsifier：乳化剂，乳化物。这个词是由emulsion（乳状物）和-er（表示物）构成的，表示能够使液体混合成乳状物的物质。

4. emulsification：乳化，乳化作用。这个词是由emulsion（乳状物）和-fication（表示过程）构成的，表示将液体混合成乳状物的过程。

以上这些单词都与emulsion有着密切的联系，描述了将不同物质混合、分散、乳化的过程和结果。这些单词在化学、生物学、食品科学等领域中有着广泛的应用。

常用短语：

1. emulsify the mixture

2. break up into emulsion

3. emulsion stabilizer

4. emulsion mixture

5. oil-in-water emulsion

6. water-in-oil emulsion

7. emulsion preparation

例句：

1. Try mixing some oil and water together and then use a blender to break it up into an emulsion.

2. The addition of an emulsion stabilizer helped to keep the mixture stable for longer.

3. The food we eat is often made up of various types of emulsions, such as mayonnaise or salad dressing.

4. Oil-in-water emulsions are commonly used in dairy products such as milk and yogurt.

5. Water-in-oil emulsions are often used in cosmetics and personal care products.

6. Emulsion preparation is a crucial step in many industrial processes, such as oil refining or food processing.

7. Understanding the properties of emulsions is essential for effective product development and manufacturing processes.

英文小作文：

Emulsions are fascinating substances that combine two or more liquids into a single, homogeneous mixture. They are commonly found in our daily lives, from food to cosmetics, and are essential for many industrial processes. Understanding the properties of emulsions is crucial for effective product development and manufacturing processes. Emulsions can be either oil-in-water or water-in-oil type, depending on the type of liquid that is dispersed within the mixture. In food, for example, mayonnaise and salad dressing are examples of oil-in-water emulsions, while milk and yogurt are examples of water-in-oil emulsions. Emulsions are typically prepared by mixing two liquids together and then using a blender or other mechanical device to break up the mixture into droplets that are small enough to remain stable in the presence of surfactants or stabilizers. Understanding the properties of emulsions is essential for ensuring that products remain stable and functional over time, and for optimizing manufacturing processes to ensure high yields and cost-effective production.