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Creaming (chemistry)
Creaming, in the laboratory sense, is the migration of the dispersed phase of an emulsion under the influence of buoyancy. The particles float upwards or sink depending on how large they are and density compared to the continuous phase as well as how viscous or how thixotropic the continuous phase might be. For as long as the particles remain separated, the process is called creaming. Where it is important that either the form or the concentration of the emulsion should be stable, it is desirable that the continuous and the dispersed phases should have similar densities and it also is desirable that the continuous phase should be viscous or thixotropic. Thixotropy is particularly valuable in paints, sauces, and similar products, partly because it counteracts tendencies towards creaming. It also is important that the particles be as small as practicable because that reduces their tendency to migrate under the influence of buoyant forces due to Brownian motion, which keeps the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Migration (chemistry)
In organic chemistry, a rearrangement reaction is a broad class of organic reactions where the carbon skeleton of a molecule is rearranged to give a structural isomer of the original molecule. Often a substituent moves from one atom to another atom in the same molecule, hence these reactions are usually intramolecular. In the example below, the substituent R moves from carbon atom 1 to carbon atom 2: :\underset\ce\ce\underset\ce\ce Intermolecular rearrangements also take place. A rearrangement is not well represented by simple and discrete electron transfers (represented by curved arrows in organic chemistry texts). The actual mechanism of alkyl groups moving, as in Wagner–Meerwein rearrangement, probably involves transfer of the moving alkyl group fluidly along a bond, not ionic bond-breaking and forming. In pericyclic reactions, explanation by orbital interactions give a better picture than simple discrete electron transfers. It is, nevertheless, possible to draw the curved ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vascular Occlusion
Vascular occlusion is a blockage of a blood vessel, usually with a clot. It differs from thrombosis in that it can be used to describe any form of blockage, not just one formed by a clot. When it occurs in a major vein, it can, in some cases, cause deep vein thrombosis. The condition is also relatively common in the retina, and can cause partial or total loss of vision. An occlusion can often be diagnosed using Doppler sonography (a form of ultrasound). Some medical procedures, such as embolisation, involve occluding a blood vessel to treat a particular condition. This can be to reduce pressure on aneurysms (weakened blood vessels) or to restrict a haemorrhage. It can also be used to reduce blood supply to tumours or growths in the body, and therefore restrict their development. Occlusion can be carried out using a ligature; by implanting small coils which stimulate the formation of clots; or, particularly in the case of cerebral aneurysms, by clipping. See also * Cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chemical Mixtures
A chemical substance is a unique form of matter with constant chemical composition and characteristic properties. Chemical substances may take the form of a single element or chemical compounds. If two or more chemical substances can be combined without reacting, they may form a chemical mixture. If a mixture is separated to isolate one chemical substance to a desired degree, the resulting substance is said to be chemically pure. Chemical substances can exist in several different physical states or phases (e.g. solids, liquids, gases, or plasma) without changing their chemical composition. Substances transition between these phases of matter in response to changes in temperature or pressure. Some chemical substances can be combined or converted into new substances by means of chemical reactions. Chemicals that do not possess this ability are said to be inert. Pure water is an example of a chemical substance, with a constant composition of two hydrogen atoms bonded to a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emulsion Breaking
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 also possib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stokes Law
In fluid dynamics, Stokes' law gives the frictional force – also called drag force – exerted on spherical objects moving at very small Reynolds numbers in a viscous fluid. It was derived by George Gabriel Stokes in 1851 by solving the Stokes flow limit for small Reynolds numbers of the Navier–Stokes equations.Batchelor (1967), p. 233. Statement of the law The force of viscosity on a small sphere moving through a viscous fluid is given by: :_ = - 6 \pi \mu R where (in SI units): * _ is the frictional force – known as Stokes' drag – acting on the interface between the fluid and the particle (newtons, kg m s−2); * (some authors use the symbol ) is the dynamic viscosity ( Pascal-seconds, kg m−1 s−1); * is the radius of the spherical object (meters); * is the flow velocity relative to the object (meters per second). Note the minus sign in the equation, the drag force points in the opposite direction to the relative velocity: drag opposes the motion. Stokes' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coalescence (physics)
Coalescence is the process by which two or more droplets, bubbles, or particles merge during contact to form a single daughter droplet, bubble, or particle. Coalescence manifests itself from a microscopic scale in meteorology to a macroscopic scale in astrophysics. For example, it is seen in the formation of raindrops as well as planetary and star formation. In meteorology, its role is crucial in the formation of rain. As droplets are carried by the updrafts and downdrafts in a cloud, they collide and coalesce to form larger droplets. When the droplets become too large to be sustained on the air currents, they begin to fall as rain. Adding to this process, the cloud may be seeded with ice from higher altitudes, either via the cloud tops reaching , or via the cloud being seeded by ice from cirrus clouds. Contrast-enhanced ultrasound in medicine applies microscopic bubbles for imaging and therapy. Coalescence of ultrasound contrast agent microbubbles is studied to pre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flocculation
In colloidal chemistry, flocculation is a process by which colloidal particles come out of Suspension (chemistry), suspension to sediment in the form of floc or flake, either spontaneously or due to the addition of a clarifying agent. The action differs from Precipitation (chemistry), precipitation in that, prior to flocculation, colloids are merely suspended, under the form of a stable dispersion (where the internal phase (solid) is dispersed throughout the external phase (fluid) through mechanical agitation) and are not truly dissolved in Solution (chemistry), solution. Coagulation (water treatment), Coagulation and flocculation are important processes in fermentation and water treatment with coagulation aimed to destabilize and aggregate particles through chemical interactions between the coagulant and colloids, and flocculation to sediment the destabilized particles by causing their aggregation into floc. Term definition According to the IUPAC definition, flocculation is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butterfat
Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. Composition Butterfat is mainly composed of triglycerides. Each triglyceride contains three fatty acids. Butterfat triglycerides contain the following amounts of fatty acids (by mass fraction):The quote values vary by 1–3% according to the source: Butterfat contains about 3% trans fat, which is slightly less than 0.5 grams per US tablespoon. Trans fats occur naturally in meat and milk from ruminants. The predominant kind of trans fat found in milk is vaccenic fatty acid. Trans fats may be also found in some industrially produced foods, such as shortenings obtained by hydrogenation of vegetable oils. In light of recognized scientific evidence, nutritional authorities consider all trans fats equally harmful for health and recommend that their consumption be reduced to trace amounts. However, two Canadian studies have shown that vaccenic a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fat Embolism
Fat embolism syndrome occurs when adipose tissue, fat enters the blood stream (fat embolism) and results in symptoms. Symptoms generally begin within a day. This may include a petechia, petechial rash, decreased level of consciousness, and shortness of breath. Other symptoms may include fever and decreased urine output. The risk of death is about 10%. Fat embolism most commonly occurs as a result of bone fracture, fractures of bones such as the femur or pelvis. Other potential causes include pancreatitis, orthopedic surgery, bone marrow transplant, and liposuction. The underlying mechanism involves widespread inflammation. Diagnosis is based on symptoms. Treatment is mostly supportive care. This may involve oxygen therapy, intravenous fluids, albumin, and mechanical ventilation. While small amounts of fat commonly occur in the blood after a bone fracture, fat embolism syndrome is rare. The condition was first diagnosed in 1862 by Zenker. Signs and symptoms The symptoms of fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dispersed Phase
Dispersion may refer to: Economics and finance *Dispersion (finance), a measure for the statistical distribution of portfolio returns * Price dispersion, a variation in prices across sellers of the same item *Wage dispersion, the amount of variation in wages encountered in an economy *Dispersed knowledge, notion that any one person is unable to perceive all economic forces Science and mathematics Mathematics *Statistical dispersion, a quantifiable variation of measurements of differing members of a population **Index of dispersion, a normalized measure of the dispersion of a probability distribution * Dispersion point, a point in a topological space the removal of which leaves the space highly disconnected Physics *The dependence of wave velocity on frequency or wavelength: **Dispersion (optics), for light waves ** Dispersion (water waves), for water waves ** Acoustic dispersion, for sound waves **Dispersion relation, the mathematical description of dispersion in a system **Modal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brownian Motion
Brownian motion is the random motion of particles suspended in a medium (a liquid or a gas). The traditional mathematical formulation of Brownian motion is that of the Wiener process, which is often called Brownian motion, even in mathematical sources. This motion pattern typically consists of Randomness, random fluctuations in a particle's position inside a fluid sub-domain, followed by a relocation to another sub-domain. Each relocation is followed by more fluctuations within the new closed volume. This pattern describes a fluid at thermal equilibrium, defined by a given temperature. Within such a fluid, there exists no preferential direction of flow (as in transport phenomena). More specifically, the fluid's overall Linear momentum, linear and Angular momentum, angular momenta remain null over time. The Kinetic energy, kinetic energies of the molecular Brownian motions, together with those of molecular rotations and vibrations, sum up to the caloric component of a fluid's in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thixotropy
Thixotropy is a time-dependent shear thinning property. Certain gels or fluids that are thick or viscous under static conditions will flow (become thinner, less viscous) over time when shaken, agitated, shear-stressed, or otherwise stressed ( time-dependent viscosity). They then take a fixed time to return to a more viscous state. Some non-Newtonian pseudoplastic fluids show a time-dependent change in viscosity; the longer the fluid undergoes shear stress, the lower its viscosity. A thixotropic fluid is a fluid which takes a finite time to attain equilibrium viscosity when introduced to a steep change in shear rate. Some thixotropic fluids return to a gel state almost instantly, such as ketchup, and are called pseudoplastic fluids. Others such as yogurt take much longer and can become nearly solid. Many gels and colloids are thixotropic materials, exhibiting a stable form at rest but becoming fluid when agitated. Thixotropy arises because particles or structured solutes re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
