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Also acid ionization constant or acidity constant. A quantitative measure of the strength of an acid in solution expressed as an equilibrium constant for a chemical dissociation reaction in the context of acid-base reactions. It is often given as its base-10 cologarithm, p K a. acid–base extraction A chemical reaction in which chemical species are separated from other acids and bases. acid ...
Ferromagnetism: A state of matter with spontaneous magnetization. Antiferromagnetism: A state of matter in which the neighboring spin are antiparallel with each other, and there is no net magnetization. Ferrimagnetism: A state in which local moments partially cancel. Altermagnetism: A state with zero net magnetization and spin-split electronic ...
The term phase is sometimes used as a synonym for state of matter, but it is possible for a single compound to form different phases that are in the same state of matter. For example, ice is the solid state of water, but there are multiple phases of ice with different crystal structures , which are formed at different pressures and temperatures.
Iron-carbon phase diagram, showing the conditions necessary to form different phases. Distinct phases may be described as different states of matter such as gas, liquid, solid, plasma or Bose–Einstein condensate. Useful mesophases between solid and liquid form other states of matter. Distinct phases may also exist within a given state of matter.
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
Chemistry is the scientific study of the properties and behavior of matter. [1] It is a physical science within the natural sciences that studies the chemical elements that make up matter and compounds made of atoms, molecules and ions: their composition, structure, properties, behavior and the changes they undergo during reactions with other substances.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
In physics, chemistry, and other related fields like biology, a phase transition (or phase change) is the physical process of transition between one state of a medium and another. Commonly the term is used to refer to changes among the basic states of matter: solid, liquid, and gas, and in rare cases, plasma.