|
Emulsifier
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. 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'' should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working. Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, in which the oil is the dispersed phase, and water is the continuous phase. Second, they can form a water-in-oil emulsion, in which water is the dispersed phase and oil is the continuous phase. Multiple emulsions are als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casein
Casein ( , from Latin ''caseus'' "cheese") is a family of related phosphoproteins (CSN1S1, αS1, aS2, CSN2, β, K-casein, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in breast milk, human milk. Sheep's milk, Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein is the primary emulsifier in milk, that is, it helps in mixing oils, fats, and water in milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier. Casein is secreted into milk from mammary cells in the form of colloidal casein micelles, a type of biomolecular condensate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphoru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinaigrette
Vinaigrette ( , ) is made by mixing an edible oil with a mild acid such as vinegar (acetic acid) or lemon juice ( citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases. Name is the diminutive form of the French word ("vinegar"). It was commonly known as " French dressing" in the 19th century. Preparation In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes mustard is used as an emulsifier and to add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tyndall Effect
The Tyndall effect is light scattering by particles in a colloid such as a very fine suspension (a sol). Also known as Tyndall scattering, it is similar to Rayleigh scattering, in that the intensity of the scattered light is inversely proportional to the fourth power of the wavelength, so blue light is scattered much more strongly than red light. An example in everyday life is the blue colour sometimes seen in the smoke emitted by motorcycles, in particular two-stroke machines where the burnt engine oil provides these particles. The same effect can also be observed with tobacco smoke whose fine particles also preferentially scatter blue light. Under the Tyndall effect, the longer wavelengths are transmitted more, while the shorter wavelengths are more diffusely reflected via scattering. The Tyndall effect is seen when light-scattering particulate matter is dispersed in an otherwise light-transmitting medium, where the diameter of an individual particle is in the range o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blue
Blue is one of the three primary colours in the RYB color model, RYB colour model (traditional colour theory), as well as in the RGB color model, RGB (additive) colour model. It lies between Violet (color), violet and cyan on the optical spectrum, spectrum of visible light. The term ''blue'' generally describes colours perceived by humans observing light with a dominant wavelength that's between approximately 450 and 495 nanometres. Most blues contain a slight mixture of other colours; Azure (color), azure contains some green, while ultramarine contains some violet. The clear daytime sky and the deep sea appear blue because of an optical effect known as Rayleigh scattering#Cause of the blue colour of the sky, Rayleigh scattering. An optical effect called the Tyndall effect explains Eye color#Blue, blue eyes. Distant objects appear more blue because of another optical effect called aerial perspective. Blue has been an important colour in art and decoration since ancient t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White
White is the lightest color and is achromatic (having no chroma). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully (or almost fully) reflect and scatter all the visible wavelengths of light. White on television and computer screens is created by a mixture of red, blue, and green light. The color white can be given with white pigments, especially titanium dioxide. In ancient Egypt and ancient Rome, priestesses wore white as a symbol of purity, and Romans wore white togas as symbols of citizenship. In the Middle Ages and Renaissance a white unicorn symbolized chastity, and a white lamb sacrifice and purity. It was the royal color of the kings of France as well as the flag of monarchist France from 1815 to 1830, and of the monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek temples and Roman temples were faced with white marble, and beginning in the 18t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scattering
In physics, scattering is a wide range of physical processes where moving particles or radiation of some form, such as light or sound, are forced to deviate from a straight trajectory by localized non-uniformities (including particles and radiation) in the medium through which they pass. In conventional use, this also includes deviation of reflected radiation from the angle predicted by the law of reflection. Reflections of radiation that undergo scattering are often called ''diffuse reflections'' and unscattered reflections are called ''specular'' (mirror-like) reflections. Originally, the term was confined to light scattering (going back at least as far as Isaac Newton in the 17th century). As more "ray"-like phenomena were discovered, the idea of scattering was extended to them, so that William Herschel could refer to the scattering of "heat rays" (not then recognized as electromagnetic in nature) in 1800. John Tyndall, a pioneer in light scattering research, noted the connecti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phase Boundary
In thermal equilibrium, each phase (i.e. liquid, solid etc.) of physical matter comes to an end at a transitional point, or spatial interface, called a phase boundary, due to the immiscibility of the matter with the matter on the other side of the boundary. This immiscibility is due to at least one difference between the two substances' corresponding physical properties. The behavior of phase boundaries has been a developing subject of interest and an active interdisciplinary research field, called interface science, for almost two centuries, due partly to phase boundaries naturally arising in many physical processes, such as the capillarity effect, the growth of grain boundaries, the physics of binary alloys, and the formation of snow flakes. One of the oldest problems in the area dates back to Lamé and Clapeyron who studied the freezing of the ground. Their goal was to determine the thickness of solid crust generated by the cooling of a liquid at constant temperature ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pure And Applied Chemistry
''Pure and Applied Chemistry'' is the official journal for the International Union of Pure and Applied Chemistry (IUPAC). It is published monthly by Walter de Gruyter Walter de Gruyter GmbH, known as De Gruyter (), is a German scholarly publishing house specializing in academic literature. History The roots of the company go back to 1749 when Frederick the Great granted the Königliche Realschule in Be ... and contains recommendations and reports, and lectures from symposia. References Chemistry journals Academic journals established in 1960 De Gruyter academic journals {{Chemistry-journal-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dispersion (chemistry)
A dispersion is a system in which distributed particles of one material are dispersed in a continuous phase of another material. The two phases may be in the same or different states of matter. Dispersions are classified in a number of different ways, including how large the particles are in relation to the particles of the continuous phase, whether or not precipitation occurs, and the presence of Brownian motion. In general, dispersions of particles sufficiently large for sedimentation are called suspensions, while those of smaller particles are called colloids and solutions. Structure and properties It is widely assumed that dispersions do not display any structure; i.e., the particles (or in case of emulsions: droplets) dispersed in the liquid or solid matrix (the "dispersion medium") are assumed to be statistically distributed. Therefore, for dispersions, usually percolation theory is assumed to appropriately describe their properties. However, percolation theory ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
