Colloidal chemistry Colloidal chemistry In general, a colloid or colloidal dispersion is a one- phase system of two or more components; a type of mixture intermediate between homogeneous solution and heterogeneous mixtures with properties also intermediate between a solution and a mixture. The dispersed particles of a colloid will typically not diffuse across a membrane through which dissolved ions or molecules will cross. The dispersed phase particles are largely affected by the surface chemistry extent in the colloid and are characterized by particle interactions. ...more on Wikipedia about "Colloid"
Colloidal particle - small amount of matter having size typical for colloids and with a clear phase boundary ( phase colloids), a group of such particles (aggregate, agglomerate) or being a macromolecule (eg. solution of polymer molecules is a molecular colloid) or a molecular aggregate (e.g. micelle). ...more on Wikipedia about "Colloidal particle"
An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, mayonnaise, the photo-sensitive side of film stock, and cutting fluid for metalworking. In butter and margarine, a continuous lipid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared. ...more on Wikipedia about "Emulsion"
Hydrogel is a network of polymer chains that are water-soluble, sometimes found as a colloidal gel in which water is the dispersion medium. Hydrogels are superabsorbent (they can contain over 99% water) natural or synthetic polymers. ...more on Wikipedia about "Hydrogel"
An interface is a surface forming a common boundary between two substances forming a colloid, such as oil & water or water & air. The interface is not necessarily flat; for example, the interface between oil droplets and vinegar in freshly-shaken salad dressing is spheroidal. Oil-water interfaces may be altered by surfactants (such as detergents), allowing the formation of stable emulsions. ...more on Wikipedia about "Interface (chemistry)"
The Krafft temperature is the minimum temperature at which micelles form from surfactants. Below the Krafft temperature, there is no value for the critical micelle concentration (CMC) i.e micelles cannot form. ...more on Wikipedia about "Krafft temperature"
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Sols are lyophobic ( solvent hating) suspensions of solid particles (1-1000 nanometres in size) in a liquid. ...more on Wikipedia about "Sol (colloid)"
Surfactants, also known as wetting agents, lower the surface tension of a liquid, allowing easier spreading, and the interfacial tension between two liquids. The term surfactant is a contraction of "Surface active agent". Surfactants are usually organic compounds that are amphipathic, meaning they contain both hydrophobic groups (their "tails") and hydrophilic groups (their "heads"). Therefore, they are typically sparingly soluble in both organic solvents and water. ...more on Wikipedia about "Surfactant"
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