3 syllables: em, ul, sions. Stress on ul.
im-UHL-shuhnz
/ɪˈmʌl.ʃənz/
emulsions is pronounced im-UHL-shuhnz (/ɪˈmʌl.ʃənz/). It has three syllables (em-ul-sions), with the stress on "ul". Emulsions are mixtures in which tiny droplets of one liquid are dispersed throughout another, typically oil in water or water in oil, stabilized by emulsifiers. They form colloidal systems with distinct phases and can exhibit varying stability. The term is used across chemistry, food science, and cosmetics to describe heterogeneous mixtures where phase boundaries are minimized.
Emulsions are mixtures in which tiny droplets of one liquid are dispersed throughout another, typically oil in water or water in oil, stabilized by emulsifiers. They form colloidal systems with distinct phases and can exhibit varying stability. The term is used across chemistry, food science, and cosmetics to describe heterogeneous mixtures where phase boundaries are minimized.
"The dairy industry uses emulsions to stabilize creams and sauces."
"Researchers studied emulsions to improve drug delivery in pharmaceuticals."
"The chef whisked the emulsion until the oil formed a smooth, glossy glaze."
Pronounce as /ɪˈməl.ʒənz/ in US; /ɪˈmʌl.ʃənz/ in UK and AU. Stress falls on the second syllable: e-MUL-sions. The first syllable reduces to a short, unstressed /ɪ/; the second syllable carries primary stress and begins with a light /m/, followed by a voiced palato-alveolar fricative /ʒ/ or /ʃ/ depending on dialect, then /ənz/ ending. In careful speech, ensure the /ʒ/ or /ʃ/ is not turned into /ʃən/ for emulsion variants. Audio reference: [listen to pronunciations on Pronounce or Forvo].
Common errors: 1) stressing the first syllable (e-MUL-sions) instead of second (em-UL-sions). 2) mispronouncing the /ʒ/ as /dʒ/ or /ʃ/; aim for the voiced postalveolar fricative /ʒ/. 3) conflating /məl/ with /mɪl/ or slipping to /ɪˈməlɪˌzən/ with an extra syllable. Correction: keep primary stress on the second syllable, use /ʒ/ or /ʃ/ depending on dialect, and preserve final /z/ sound. Practice with sentence-level repetition to stabilize rhythm.
In US, /ɪˈməl.ʒənz/ with lighter /ə/ in the second syllable and a pronounced /ʒ/ sound. UK/AU typically /ɪˈmʌl.ʃənz/ with a reduced second vowel and a /ʃ/ in the middle depending on speaker; some speakers merge /ʒən/ to /ʃən/. Rhoticity does not affect final -s; all are non-rhotic in careful speech but US often keeps a subtle rhotic touch in connected speech. Listen to regional variants to capture subtle differences in vowel quality and consonant realization.
The difficulty lies in the consonant cluster /məlʒ/ that produces a unique /lʒ/ transition; the presence of /ʒ/ (voiced postalveolar fricative) is uncommon in many dialects, so non-native speakers may default to /ʒ/ as /dʒ/ or /ʃ/. Additionally, the two consonant-heavy syllables, with a mid vowel in the second syllable and final /nz/, require precise timing and balance between syllables. Focus on the /əl/ to /ʒ/ transition and final /ənz/ cluster.
A key feature is the second syllable stress and the /ʒ/ (US) or /ʃ/ (some UK/AU speakers) consonant in the nucleus of the second syllable, followed by a clear /ənz/ ending. The combination of a reduced vowel in the first syllable, a strong mid-open vowel in the second, and a voiced postalveolar fricative requires careful tongue placement: the tongue blade approaches the palate for /ʒ/; lips stay relaxed; jaw drops slightly for the /ə/.”
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Emulsion comes from Middle French emulsion, from Latin emulsio, from emulgere “to milk out, to squeeze out,” from assimilated roots e- (variant of ex-) “out” and mulgere “to milk.” The term originally described the act of making milk oil-like, then broadened to mixtures where one liquid is dispersed in another. The modern scientific sense dates to the 19th century as colloid chemistry developed; emulsions were recognized as heterogeneous systems with small droplets, stabilized by emulsifiers. The word’s evolution tracks advances in emulsion theory, including the development of surfactants and stabilizers, enabling precise control over droplet size, phase stability, and rheology. The first known use in English appears in the late 1800s in chemical literature as researchers formalized the concept of immiscible liquids forming stabilized dispersions. Over time, the term entered food science, cosmetics, and pharmaceuticals, retaining its core sense of dispersed droplets in a continuous phase while expanding to describe multiple types of emulsions (oil-in-water, water-in-oil) and their stabilization mechanisms.
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