Search results
Results from the WOW.Com Content Network
Sols are stable, so that they do not settle down when left undisturbed, and exhibit the Tyndall effect, which is the scattering of light by the particles in the colloid. The size of the particles can vary from 1 nm - 100 nm. Examples include amongst others blood, pigmented ink, cell fluids, paint, antacids and mud.
A colloid is a mixture in which one substance consisting of microscopically dispersed insoluble particles is suspended throughout another substance. Some definitions specify that the particles must be dispersed in a liquid , [ 1 ] while others extend the definition to include substances like aerosols and gels .
This is a list of notable food pastes. A food paste is a semi-liquid colloidal suspension, emulsion , or aggregation used in food preparation or eaten directly as a spread . [ 1 ] Pastes are often spicy or aromatic, prepared well in advance of actual usage, and are often made into a preserve for future use.
Milk is an emulsified colloid of liquid butterfat globules of 0.1 to 10 micrometer dispersed within a water-based solution.. Interface and colloid science is an interdisciplinary intersection of branches of chemistry, physics, nanoscience and other fields dealing with colloids, heterogeneous systems consisting of a mechanical mixture of particles between 1 nm and 1000 nm dispersed in a ...
This food processor and blender combo comes with a pitcher, two single-serve cups with spout lids, pro extractor blades, a 64-oz processor bowl, a chopping blade and a dough blade.
A colloidal crystal is an ordered array of colloidal particles and fine grained materials analogous to a standard crystal whose repeating subunits are atoms or molecules. [1] A natural example of this phenomenon can be found in the gem opal, where spheres of silica assume a close-packed locally periodic structure under moderate compression.
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...