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Liquid phase sintering is a sintering technique that uses a liquid phase to accelerate the interparticle bonding of the solid phase. In addition to rapid initial particle rearrangement due to capillary forces, mass transport through liquid is generally orders of magnitude faster than through solid, enhancing the diffusional mechanisms that drive densification. [1]
Liquid phase sintering is the process of adding an additive to the powder which will melt before the matrix phase. The process of liquid phase sintering has three stages: rearrangement – As the liquid melts capillary action will pull the liquid into pores and also cause grains to rearrange into a more favorable packing arrangement.
In biology the term 'condensation' is used much more broadly and can also refer to liquid–liquid phase separation to form colloidal emulsions or liquid crystals within cells, and liquid–solid phase separation to form gels, [1] sols, or suspensions within cells as well as liquid-to-solid phase transitions such as DNA condensation during ...
Liquid–liquid extraction removes an impurity or recovers a desired product by dissolving the crude material in a solvent in which other components of the feed material are soluble. Crystallization separates a product from a liquid feed stream, often in extremely pure form, by cooling the feed stream or adding precipitants that lower the ...
Fast protein liquid chromatography (FPLC) is a form of liquid chromatography that is often used to analyze or purify mixtures of proteins. As in other forms of chromatography, separation is possible because the different components of a mixture have different affinities for two materials, a moving fluid (the mobile phase) and a porous solid (the stationary phase).
Coacervate droplets dispersed in a dilute phase. Coacervate (/ k oʊ ə ˈ s ɜːr v ə t / or / k oʊ ˈ æ s ər v eɪ t /) is an aqueous phase rich in macromolecules such as synthetic polymers, proteins or nucleic acids. It forms through liquid-liquid phase separation (LLPS), leading to a dense phase in thermodynamic equilibrium with a ...
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.
The definition has been expanded, and includes most foods, where the encapsulation of flavors is the most common. [5] The technique of microencapsulation depends on the physical and chemical properties of the material to be encapsulated. [6] Many microcapsules however bear little resemblance to these simple spheres.