as the Dispersed Particles in Inversion of Emulsion. J. Physical Chem. 30:
294 (1926).
Hall, I. S., and Halstrom, E. E. The Effect of an Air Film on the Oil Phase
of Emulsions of the Mayonnaise Variety and a Comparison of Two Methods
of Preparation. A paper given at Am. Home Econ. Assoc, Seattle, July 7
(1936). Also personal communication.
Harkins, W. D. The Stability of Emulsions, Monomolecular and Polymolecular
Films, Thickness of the Water Film in Salt Solution and the Spreading of
Liquids. Colloid Symposium Monograph. Vol. V, Chemical Catalog Co.
(1928).
Harkins, W. D., and Kieth, E. B. The Oriented Wedge Theory of Emulsions.
Sci. 59: 463 (1924).
Hildebrand, J. H, The Theory of Emulsification, Chapter VII, The Theory and
Application of Colloidal Behavior. Edited by R. H. Bogue. McGraw-Hill
Co. (1924).
Holmes, H. N. Emulsions and Foams. Chapter VIII. The Theory and Applica-
tion of Colloidal Behavior. Edited by R. H. Bogue. McGraw-Hill Co. (1924).
Johnstone, M. Mayonnaise Dressing. J. Home Econ. 6: 476 (1914).
Kilgore, L. B. Observations on the Proper Amount of Yolk in Mayonnaise.
U. S. Egg and Poultry Mag. 39: 42, March (1933).
Kilgore, L. B. Egg Yolk "Makes" Mayonnaise. Food Ind. 7: 299 (1935).
Kilgore, L. B. The Mustard and the Mayonnaise. Glass Packer 11: 621 (1932)
and 12: 97 (1933).
Krantz, J. C. Jr., and Gordon, N. E. Emulsions and the Effect of Hydrogen
Ion Concentration upon Their Stability. Colloid Symposium Monograph.
Vol. VI. p. 173 (1928).
Langmuir, I. The Constitution and Fundamental Properties of Solids and Liquids.
II. Liquids. J. Am. Chem. Soc. 39: 1848 (1917).
Mark, K. L. Emulsification in Mayonnaise. J. Home Econ. 13: 447 (1921).
Mayonnaise, an article. Preparation and formula for processing mayonnaise.
Canning Age 16: 328 (1935).
Meszaros, G. The Emulsification Capacity of Edible Fats. Z. Untersuch Lebensum
69: 318 (1936) ; Abstracted In Oil & Soap 13: 20 (1936).
Pickering, S. W. Emulsions. J. Chem. Soc. 91: 2001 (1907).
Robinson, S. K. Practise In Mayonnaise Manufacture. Am. Food J. 19: 185
(1924).
Rogers, L. A. Fundamentals of Dairy Science. By Associates of Rogers. Chem-
ical Catalog Co. (1935).
Selfriz, W. Studies In Emulsions. I. Types of Hydrocarbon Oil Emulsions. II.
The Effect of Electrolytes on Petroleum Oil Emulsions. J. Physical Chem.
29: 587 (1925). III. Double Reversal of Oil Emulsions Occasioned by the
Same Electrolyte. IV. Multiple Systems. V. The Stabilization Membrane.
J. Physical Chem. 29: 738 (1925). VI. The Effect of Acidity on Type and
Reversibility of Emulsions. VII. The Effect of Phase Ratio and of Method
in Handling on Emulsion Type. VIII. A Comparison of the Behavior of
Vegetable Oils with that of Petroleum Oils. J. Physical Chem. 29: 834 (1925).
Snell, H. M., Olsen, A. G., and Kremers, R. E. Lecltho-Protein. The Emulsifying
Ingredient in Egg Yolk. Ind. Eng. Chem. 27: 1222 (1935).
Stamm, A. J. Experimental Study of Emulsification on the Basis of Distribution
EMULSIONS
289
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as the Dispersed Particles in Inversion of Emulsion. J. Physical Chem. 30:
294 (1926).
Hall, I. S., and Halstrom, E. E. The Effect of an Air Film on the Oil Phase
of Emulsions of the Mayonnaise Variety and a Comparison of Two Methods
of Preparation. A paper given at Am. Home Econ. Assoc, Seattle, July 7
(1936). Also personal communication.
Harkins, W. D. The Stability of Emulsions, Monomolecular and Polymolecular
Films, Thickness of the Water Film in Salt Solution and the Spreading of
Liquids. Colloid Symposium Monograph. Vol. V, Chemical Catalog Co.
(1928).
Harkins, W. D., and Kieth, E. B. The Oriented Wedge Theory of Emulsions.
Sci. 59: 463 (1924).
Hildebrand, J. H, The Theory of Emulsification, Chapter VII, The Theory and
Application of Colloidal Behavior. Edited by R. H. Bogue. McGraw-Hill
Co. (1924).
Holmes, H. N. Emulsions and Foams. Chapter VIII. The Theory and Applica-
tion of Colloidal Behavior. Edited by R. H. Bogue. McGraw-Hill Co. (1924).
Johnstone, M. Mayonnaise Dressing. J. Home Econ. 6: 476 (1914).
Kilgore, L. B. Observations on the Proper Amount of Yolk in Mayonnaise.
U. S. Egg and Poultry Mag. 39: 42, March (1933).
Kilgore, L. B. Egg Yolk "Makes" Mayonnaise. Food Ind. 7: 299 (1935).
Kilgore, L. B. The Mustard and the Mayonnaise. Glass Packer 11: 621 (1932)
and 12: 97 (1933).
Krantz, J. C. Jr., and Gordon, N. E. Emulsions and the Effect of Hydrogen
Ion Concentration upon Their Stability. Colloid Symposium Monograph.
Vol. VI. p. 173 (1928).
Langmuir, I. The Constitution and Fundamental Properties of Solids and Liquids.
II. Liquids. J. Am. Chem. Soc. 39: 1848 (1917).
Mark, K. L. Emulsification in Mayonnaise. J. Home Econ. 13: 447 (1921).
Mayonnaise, an article. Preparation and formula for processing mayonnaise.
Canning Age 16: 328 (1935).
Meszaros, G. The Emulsification Capacity of Edible Fats. Z. Untersuch Lebensum
69: 318 (1936) ; Abstracted In Oil & Soap 13: 20 (1936).
Pickering, S. W. Emulsions. J. Chem. Soc. 91: 2001 (1907).
Robinson, S. K. Practise In Mayonnaise Manufacture. Am. Food J. 19: 185
(1924).
Rogers, L. A. Fundamentals of Dairy Science. By Associates of Rogers. Chem-
ical Catalog Co. (1935).
Selfriz, W. Studies In Emulsions. I. Types of Hydrocarbon Oil Emulsions. II.
The Effect of Electrolytes on Petroleum Oil Emulsions. J. Physical Chem.
29: 587 (1925). III. Double Reversal of Oil Emulsions Occasioned by the
Same Electrolyte. IV. Multiple Systems. V. The Stabilization Membrane.
J. Physical Chem. 29: 738 (1925). VI. The Effect of Acidity on Type and
Reversibility of Emulsions. VII. The Effect of Phase Ratio and of Method
in Handling on Emulsion Type. VIII. A Comparison of the Behavior of
Vegetable Oils with that of Petroleum Oils. J. Physical Chem. 29: 834 (1925).
Snell, H. M., Olsen, A. G., and Kremers, R. E. Lecltho-Protein. The Emulsifying
Ingredient in Egg Yolk. Ind. Eng. Chem. 27: 1222 (1935).
Stamm, A. J. Experimental Study of Emulsification on the Basis of Distribution
EMULSIONS
289