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Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.

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Moreover, on standing the oil will not again separate from the water; it has been emulsified.
Fluid and emulsified fats are the most easily digested, hence olive oil, cream, and egg yolk are highly desirable.
Cream is an emulsion, and, with the exception of egg yolk, is the only form in which animal fat is found in an emulsified state.
During the liming, the natural grease of the hide is saponified or emulsified, which prepares for its removal in scudding.
ANIMAL PROTEINSHUGH GARNER BENNETT
If sufficient sulphide be used to make the liming very short, then the grease is not "killed" (saponified or emulsified).
ANIMAL PROTEINSHUGH GARNER BENNETT
Further, decolorization by adsorption probably also involves the removal of the last traces of emulsified grease.
ANIMAL PROTEINSHUGH GARNER BENNETT
Vegetable fat in this form is emulsified and more easily assimilated than free animal fats, as in butter, etc.
The bacon by long boiling is in a measure emulsified, and calculated to nourish the most delicate stomach rather than to upset it.
The fat is finely emulsified, and thus prepared for prompt digestion and absorption.
It is imperative that the oils and fats and caustic lye should be intimately incorporated or emulsified.

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Roget's 21st Century Thesaurus, Third Edition Copyright © 2013 by the Philip Lief Group.

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honchonoun | [hon-choh ]SEE DEFINITION
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