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Emulsions
You may have eaten Mayonnaise. Some of you may also know how it is made. Mayonnaise is a liquid in liquid dispersion, in fact a true emulsion. A true emulsion represents a colloidal dispersion of one liquid in another when both liquids are mutually immiscible. Emulsions exhibit the characteristics of colloidal systems, the particle of the dispersed phase being about 0.1 mm. The liquid in which the dispersion takes place is called the continuous phase.
Where is the defect in the Argyll Robertson pupil The defect in Argyll Robertson pupil is due to light near dissociation because pupil react better to near than light.
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