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Related Concept Videos

Theories of Dissolution: The Danckwerts' Model and Interfacial Barrier Model01:09

Theories of Dissolution: The Danckwerts' Model and Interfacial Barrier Model

Various dissolution theories provide insight into the factors that influence the dissolution rate. Danckwerts' Model suggests that turbulence, rather than a stagnant layer, characterizes the dissolution medium at the solid-liquid interface. In this model, the agitated solvent contains macroscopic packets that move to the interface via eddy currents, facilitating the absorption and delivery of the drug to the bulk solution. The regular replenishment of solvent packets maintains the concentration...
Surface Tension of Fluid01:22

Surface Tension of Fluid

Surface tension is a fundamental property of fluids, occurring at the boundary between a liquid and a gas or between two immiscible liquids. This phenomenon arises from the cohesive forces between molecules at the fluid's surface, creating an effect similar to a stretched elastic membrane. Inside each fluid, molecules are equally attracted in all directions by neighboring molecules, but surface molecules experience a net inward force, resulting in surface tension.
Surface tension varies with...
Theories of Dissolution: Diffusion Layer Model01:15

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Dissolution, the process by which drug particles dissolve in a solvent, is explained by the diffusion layer model, a theoretical framework that simulates the absorption of oral drugs and allows us to analyze experimental data.
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The Colloidal State

The formation of a colloidal system is exemplified by an aqueous solution containing Cl− ions is introduced to another containing Ag+ ions, resulting in the precipitation of solid AgCl as extremely tiny crystals. Instead of settling out as a filterable precipitate, these crystals remain suspended in the liquid, showcasing a colloidal system.A colloidal system involves colloidal particles within the approximate range of 1 to 1000 nm in at least one dimension, dispersed in a medium called the...
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When a substance such as sodium chloride is added to water, it dissolves, forming an aqueous solution. The extent of dissolution is called solubility. The process of dissolution can exist in equilibrium, just like other chemical processes. Solubility equilibria are also called precipitation equilibria because the process of solubility can be reversible. The reverse of the solubility process is called precipitation.
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Updated: May 27, 2026

Impacts of Free-falling Spheres on a Deep Liquid Pool with Altered Fluid and Impactor Surface Conditions
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Published on: February 17, 2019

Water-solids interactions: deliquescence.

Lisa J Mauer1, Lynne S Taylor

  • 1Department of Food Science, Purdue University, West Lafayette, Indiana 47907, USA. mauerl@purdue.edu

Annual Review of Food Science and Technology
|December 2, 2011
PubMed
Summary
This summary is machine-generated.

Deliquescence, the transition of solids to liquid solutions at specific relative humidity (RH), lowers stability in food blends. Understanding this phenomenon is key to preventing ingredient degradation and caking in powdered foods.

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Area of Science:

  • Food science and technology
  • Physical chemistry
  • Materials science

Background:

  • Deliquescence is a critical phase transition impacting solid ingredients.
  • In multi-component systems, deliquescence can occur at lower relative humidity (RH).
  • Dissolution due to deliquescence significantly affects the stability of food products.

Purpose of the Study:

  • To review the phenomenon of deliquescence in food systems.
  • To explore the impact of deliquescence on chemical and physical stability.
  • To discuss measurement techniques, kinetics, thermodynamics, and mixture behavior.

Main Methods:

  • Literature review of deliquescence in food ingredients.
  • Analysis of phase transitions and solution-state chemistry.
  • Examination of thermodynamic principles governing salt mixtures.

Main Results:

  • Deliquescence enhances degradation of labile food components by promoting solution formation.
  • RH fluctuations induce cycles of deliquescence and efflorescence, causing particle agglomeration and caking.
  • The behavior of binary systems and phase diagrams are crucial for predicting mixture stability.

Conclusions:

  • Deliquescence poses significant risks to the shelf-life and quality of powdered foods and nutritional ingredients.
  • Understanding deliquescence is vital for formulating stable food systems.
  • Mitigation strategies may involve controlling RH and understanding salt interactions.