Syneresis (also spelled 'synæresis' or 'synaeresis'), in chemistry, is the extraction or expulsion of a

liquid Liquid is a state of matter with a definite volume but no fixed shape. Liquids adapt to the shape of their container and are nearly incompressible, maintaining their volume even under pressure. The density of a liquid is usually close to th ...

from a gel, such as when serum drains from a contracting

clot A thrombus ( thrombi) is a solid or semisolid aggregate from constituents of the blood (platelets, fibrin, red blood cells, white blood cells) within the circulatory system during life. A blood clot is the final product of the blood coagulatio ...

blood Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood is com ...

. Another example of syneresis is the collection of

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard c ...

on the surface of

yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

. Syneresis can also be observed when the amount of

diluent A diluent (also referred to as a filler, dilutant or thinner) is a diluting agent. Certain fluids are too viscous to be pumped easily or too dense to flow from one particular point to the other. This can be troublesome, because it might not be ...

in a swollen

polymer A polymer () is a chemical substance, substance or material that consists of very large molecules, or macromolecules, that are constituted by many repeat unit, repeating subunits derived from one or more species of monomers. Due to their br ...

exceeds the solubility limit as the temperature changes. A household example of this is the counterintuitive expulsion of water from dry

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, coll ...

when the temperature increases. Syneresis has also been proposed as the mechanism of formation for the amorphous silica composing the frustule of

diatom A diatom (Neo-Latin ''diatoma'') is any member of a large group comprising several Genus, genera of algae, specifically microalgae, found in the oceans, waterways and soils of the world. Living diatoms make up a significant portion of Earth's B ...

Examples

In the processing of dairy

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. ...

, for example during cheese making, syneresis is the formation of the

curd Curd is obtained by Denaturation (biochemistry), coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a Kefir cheese, ...

due to the sudden removal of the

hydrophilic A hydrophile is a molecule or other molecular entity that is attracted to water molecules and tends to be dissolved by water.Liddell, H.G. & Scott, R. (1940). ''A Greek-English Lexicon'' Oxford: Clarendon Press. In contrast, hydrophobes are n ...

macropeptides, which causes an imbalance in intermolecular forces. Bonds between

hydrophobic In chemistry, hydrophobicity is the chemical property of a molecule (called a hydrophobe) that is seemingly repelled from a mass of water. In contrast, hydrophiles are attracted to water. Hydrophobic molecules tend to be nonpolar and, thu ...

sites start to develop and are enforced by

calcium Calcium is a chemical element; it has symbol Ca and atomic number 20. As an alkaline earth metal, calcium is a reactive metal that forms a dark oxide-nitride layer when exposed to air. Its physical and chemical properties are most similar to it ...

bonds, which form as the water molecules in the micelles start to leave the structure. This process is usually referred to as the phase of coagulation and syneresis. The splitting of the bond between residues 105 and 106 in the κ-casein molecule is often called the primary phase of the

rennet Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease, protease enzyme that curdling, curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, su ...

action, while the phase of coagulation and syneresis is referred to as the secondary phase. In cooking, syneresis is the sudden release of moisture contained within protein molecules, usually caused by excessive heat, which over-hardens the protective shell. Moisture inside expands upon heating. The hard protein shell pops, expelling the moisture. This process is responsible for transforming juicy rare steak into dry steak when cooked thoroughly. It creates weeping in scrambled eggs, with dry protein curd swimming in the released moisture. It also causes emulsified sauces, such as hollandaise, to "break" ("split"). Additionally, it creates unsightly moisture pockets within baked

custard Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with Eggs as food, egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in con ...

dishes, such as flan or

crème brûlée ''Crème brûlée'' (; ), also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to '' crema catalana'', is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It ...

. Gels formed from

agarose Agarose is a heteropolysaccharide, generally extracted from certain red algae. It is a linear polymer made up of the repeating unit of agarobiose, which is a disaccharide made up of D-galactose and 3,6-anhydro-L-galactopyranose. Agarose is on ...

are prone to syneresis, and the degree of syneresis is inversely proportional to the concentration of the agarose in the gels. In dentistry, syneresis is the expulsion of water or other liquid molecules from dental impression materials (for instance,

alginate Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. When the alginic acid binds with sodium and calcium ions, the resulting salts are k ...

) after an impression has been taken. Due to this process, the impression shrinks a little and therefore its size is no longer accurate. For this reason, many dental impression companies strongly recommend to pour the dental cast as soon as possible to prevent distortion of the dimension of the teeth and objects in the impression. The opposite process of syneresis is

imbibition Imbibition is a special type of diffusion that takes place when liquid is absorbed by solids-Colloid, colloids causing an increase in volume. Water surface potential movement takes place along a concentration gradient; some dry materials absorb ...

, which is the process of a material absorbing water molecules from the surroundings. Alginate also demonstrates imbibition because it will absorb water if soaked in it.

References

Chemical processes Chemical mixtures Colloidal chemistry {{chem-process-stub

Examples

See also

References