nhũ tương

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The Vietnamese word "nhũ tương" translates to "emulsion" in English. It is a noun that refers to a mixture of two liquids that usually do not mix well, such as oil and water. In an emulsion, one liquid (the dispersed phase) is suspended in the other (the continuous phase). This concept is often used in cooking, cosmetics, and pharmaceuticals.

Usage Instructions:

1. Basic Usage: You can use "nhũ tương" when talking about mixtures in cooking, like salad dressings or sauces, where oil and vinegar are combined.
2. Scientific Usage: In a chemistry context, "nhũ tương" refers to the technical term for emulsions in experiments or products.

Example:

• Basic Example:
  • "Khi làm nước sốt, chúng ta cần tạo ra một nhũ tương giữa dầu và giấm."
  • (When making the dressing, we need to create an emulsion between oil and vinegar.)

Advanced Usage:

In advanced contexts, "nhũ tương" can refer to complex emulsions in food science or cosmetic formulations, where emulsifiers are used to stabilize the mixture.

Word Variants:

• Nhũ tương dầu: oil emulsion
• Nhũ tương nước: water emulsion

Different Meanings:

While "nhũ tương" primarily refers to the scientific and culinary aspect of emulsions, it can also be used metaphorically in literature or speech to describe a blend of ideas or concepts that do not typically go together.

Academic

noun

1. emulsion