The abundance of these resources gives Canada a robust comparative advantage in the industries that extract and process them,â said Michael Burt, Director, Industrial Economic Trends, and co-author of Adding Value to Trade: Moving Beyond Being Hewers of Wood.
An emulsion is a mixture of two or more liquids that are normally immiscible. Emulsions are part of a more general class of two-phase systems of matter called colloids.
In the culinary arts, an emulsion is a mixture of two liquids that would ordinarily not mix together, like oil and vinegar. There are two kinds of emulsions, temporary and permanent. An example of a temporary emulsion is a simple vinaigrette.You combine the oil and vinegar in a jar, mix them up and they come together for a short time. Mayonnaise is an example of a permanent emulsion, consisting of egg yolks and oil.Egg yolks and oil would not naturally mix together, but by slowly whisking the oil into the egg yolks, the two liquids form a stable emulsion that won't separate.n the case of salad dressing, oil droplets are suspended within the vinegar. A fine powder also can help to stabilize an emulsion, and so can a starch. That's why roux is useful in thickening sauces.