Breadcrumbs Section. Click here to navigate to respective pages.
Chapter

Chapter
The Basics
DOI link for The Basics
The Basics book
The Basics
DOI link for The Basics
The Basics book
ABSTRACT
Reduced to its simplest form, the making of a sensitive emulsion has a good deal of resemblance to cooking. Solutions of the reacting salts are weighed out and mixed, one of them containing a little gelatin that acts as a protective colloid and as means of preventing sedimentation of the halide precipitate. Any amateur cook knows the difficulty of making a good mayonnaise or hollandaise sauce. Some of the tricks of the emulsion-maker are comparable to those of the adept culinary artist, and the sensitometric characteristics of the finished emulsion largely depend on the exact method of mixing and cooking.