makanan keluaran apollo haram

[papaxjahat]

masalahnyer orang2 kat jakim tu faham ke kod tu???

 

[faizextreme]

bro,cek kt cni lak

 

[eez99]

Sci-Tech Encyclopedia: Emulsion
A dispersion of one liquid in a second immiscible liquid. Since the majority of emulsions contain water as one of the phases, it is customary to classify emulsions into two types: the oil-in-water (O/W) type consisting of droplets of oil dispersed in water, and the water-in-oil (W/O) type in which the phases are reversed. The continuous liquid is referred to as the dispersion medium, and the liquid which is in the form of droplets is called the disperse phase.

A stable emulsion consisting of two pure liquids cannot be prepared; to achieve stability, a third component, an emulsifying agent, must be present. Generally, the introduction of an emulsifying agent will lower the interfacial tension of the two phases. A large number of emulsifying agents are known; they can be classified broadly into several groups. The largest group is that of the soaps, detergents, and other compounds whose basic structure is a paraffin chain terminating in a polar group. Some solid powders can act as emulsifiers by being wetted more by one phase than by the other. Whichever phase shows the greater wetting power will become the dispersion medium. Many naturally occurring emulsions, such as milk or rubber latex, are stabilized by proteins. Egg yolk proteins stabilize mayonnaise and salad dressing. Certain hydrophilic colloids such as gum arabic or gelatin also stabilize water-in-oil emulsions by a similar mode of action.

Emulsions may be prepared readily by shaking together the two liquids or by adding one phase drop by drop to the other phase with some form of agitation, such as irradiation by ultrasonic waves of high intensity. In industry, emulsification is accomplished by means of emulsifying machines.

The breaking of emulsions is necessary in many industrial operations, for example, in the separation of water-in-oil emulsions in the petroleum industry and in product recovery from emulsions produced by the steam distillation of organic liquids. Emulsions may be broken by (1) addition of multivalent ions of charge opposite to the emulsion droplet, (2) chemical action (addition of acids to emulsions stabilized by soaps), (3) freezing, (4) heating, (5) aging, (6) centrifuging, (7) application of high-potential alternating electric fields, and (8) treatment with ultrasonic waves of low intensity. See also Colloid; Soap.

aku copy paste jer...nk translate, wat sndr...x pandai sgt...soriiiii

 

[eez99]

An emulsion (IPA: /ɪˈmʌlʃən/[1]) is a mixture of two immiscible (unblendable) liquids. One liquid (the dispersed phase) is dispersed in the other (the continuous phase). Many emulsions are oil/water emulsions, with dietary fats being one common type of oil encountered in everyday life. Examples of emulsions include butter and margarine, milk and cream, espresso, mayonnaise, the photo-sensitive side of photographic film, magmas and cutting fluid for metal working. In butter and margarine, fat surrounds droplets of water (a water-in-oil emulsion). In milk and cream, water surrounds droplets of fat (an oil-in-water emulsion). In certain types of magma, globules of liquid NiFe may be dispersed within a continuous phase of liquid silicates. Emulsification is the process by which emulsions are prepared.

Emulsion is also a term used in the oil field as untreated well production that consists primarily of crude oil and water.[citation needed]


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' Emulsions tend to have a cloudy appearance, because the many phase interfaces (the boundary between the phases is called the interface) scatter light that passes through the emulsion. Emulsions are unstable and thus do not form spontaneously. Energy input through shaking, stirring, homogenizers, or spray processes are needed to form an emulsion. Over time, emulsions tend to revert to the stable state of the phases comprising the emulsion. Surface active substances (surfactants) can increase the kinetic stability of emulsions greatly so that, once formed, the emulsion does not change significantly over years of storage. Homemade oil and vinegar salad dressing is an example of an unstable emulsion that will quickly separate unless shaken continuously. This phenomenon is called coalescence, and happens when small droplets recombine to form bigger ones. Emulsions can also suffer from creaming, the migration of one of the substances to the top of the emulsion under the influence of buoyancy or centripetal force when a centrifuge is used.

Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion tends to imply that both the dispersed and the continuous phase are liquid.

There are three types of emulsion instability: flocculation, where the particles form clumps; creaming, where the particles concentrate towards the surface (or bottom, depending on the relative density of the two phases) of the mixture while staying separated; and breaking and coalescence where the particles coalesce and form a layer of liquid.

Whether an emulsion turns into a water-in-oil emulsion or an oil-in-water emulsion depends on the volume fraction of both phases and on the type of emulsifier. Generally, the Bancroft rule applies: emulsifiers and emulsifying particles tend to promote dispersion of the phase in which they do not dissolve very well; for example, proteins dissolve better in water than in oil and so tend to form oil-in-water emulsions (that is they promote the dispersion of oil droplets throughout a continuous phase of water).

The basic colour of emulsions is white. If the emulsion is dilute, the Tyndall effect will scatter the light and distort the colour to blue; if it is concentrated, the colour will be distorted towards yellow. This phenomenon is easily observable on comparing skimmed milk (with no or little fat) to cream (high concentration of milk fat). Microemulsions and nanoemulsions tend to appear clear due to the small size of the disperse phase.

 

[Gila Komik]

aku dlu ske la makan snek apollo ni...

mne x nye...senang n simple...

klu ade pic tunjuk pembungkus apollo ni lagi bgs

 

[esssymanex]

Setahu aku aku la emulsi nih ader 2 sumber..satu dari haiwan dan ader juga dari tumbuhan...so buat pemeriksaan bebtl...aku check google ader jugak jakim kata dari tumbuhan so sbb tu ader logo halal....just ingatla klu was2 jgnla mkn..benda halal pun klu was2 pun jd haram..

p/s..klu salah tlg betul..

 

[Jeb]

anak2 tuan tanah dah makan la ek.?

 

[helmihussain]

kalau korang WAS WAS...HARAM LAH jadi nyer..JADI tak perlu MAKAN...
so kalau korang YAKIN dgn JAKIM...DAn kalau dorang tipu sekali pun..dorang tanggung la kan..JADI HALAL LA......

 

[rocksoft]

http://answers.yahoo.com/question/index?qid=20080617181207AAb0czM

boleh jadi dari tumbuhan juga.. tapi mmg ade kemungkinan dari haiwan. camne nak pastikan haiwan tu dari sumber yang halal.. lu pikir la sendiri

 

[achoy76]

mungkin betul mungkin tak. kalau ada tanda halal tu korang hentam la. tapi kalau mende tu haram bior jakim yg tanggung.. hehehehe