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Creaming_(chemistry)
Creaming (chemistry)
Creaming, in the laboratory sense, is the migration of a substance in an emulsion, under the influence of buoyancy, to the top of a sample while the particles of the substance remain separated, as compared to flocculation (where particles clump) or breaking (where particles coalesce).
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Last updated on Tuesday April 29, 2008 at 09:48:17 PDT (GMT -0700)
View this article at Wikipedia.org - Edit this article at Wikipedia.org - Donate to the Wikimedia Foundation
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