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Related Concept Videos

Colloids03:22

Colloids

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Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
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Membrane Fluidity01:23

Membrane Fluidity

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Cell membranes are composed of phospholipids, proteins, and carbohydrates loosely attached to one another through chemical interactions. Molecules are generally able to move about in the plane of the membrane, giving the membrane its flexible nature called fluidity. Two other features of the membrane contribute to membrane fluidity: the chemical structure of the phospholipids and the presence of cholesterol in the membrane.
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Membrane Fluidity01:26

Membrane Fluidity

14.1K
Membrane fluidity is explained by the fluid mosaic model of the cell membrane, which describes the plasma membrane structure as a mosaic of components—including phospholipids, cholesterol, proteins, and carbohydrates—that gives the membrane a fluid character.
Mosaic nature of the membrane
The mosaic characteristic of the membrane helps the plasma membrane remain fluid. The integral proteins and lipids exist as separate but loosely-attached molecules in the membrane. The membrane is...
14.1K
Phase Transitions: Melting and Freezing02:39

Phase Transitions: Melting and Freezing

11.7K
Heating a crystalline solid increases the average energy of its atoms, molecules, or ions, and the solid gets hotter. At some point, the added energy becomes large enough to partially overcome the forces holding the molecules or ions of the solid in their fixed positions, and the solid begins the process of transitioning to the liquid state or melting. At this point, the temperature of the solid stops rising, despite the continual input of heat, and it remains constant until all of the solid is...
11.7K
Entropy and Solvation02:05

Entropy and Solvation

6.8K
The process of surrounding a solute with solvent is called solvation. It involves evenly distributing the solute within the solvent. The rule of thumb for determining a solvent for a given compound is that like dissolves like. A good solvent has molecular characteristics similar to those of the compound to be dissolved. For example, polar solutions dissolve polar solutes, and apolar solvents dissolve apolar solutes. A polar solvent is a solvent that has a high dielectric constant (ϵ...
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Recrystallization: Solid–Solution Equilibria01:10

Recrystallization: Solid–Solution Equilibria

4.1K
Recrystallization is a purification technique used to separate impurities from solid compounds. In this technique, no chemical reactions occur. Instead, it exploits physical properties only, specifically, the solubility differences between the desired compound and impurities, either at a single temperature or at different temperatures, and under other selected conditions. The solid-solution equilibrium (solubility equilibrium) of each component in the solution represents a binary phase...
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Related Experiment Video

Updated: May 5, 2026

Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device
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Studying Surfactant Effects on Hydrate Crystallization at Oil-Water Interfaces Using a Low-Cost Integrated Modular Peltier Device

Published on: March 18, 2020

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Fat crystallisation at oil-water interfaces.

M Douaire1, V di Bari1, J E Norton1

  • 1Chemical Engineering, the University of Birmingham, Edgbaston, Birmingham B15 2TT, UK.

Advances in Colloid and Interface Science
|November 19, 2013
PubMed
Summary
This summary is machine-generated.

Emulsifiers at interfaces significantly influence lipid crystallization in emulsions, affecting stability and structure. Understanding these interfacial effects is key for designing robust emulsion systems in food and pharmaceuticals.

Keywords:
EmulsionFat crystalHeterogeneous nucleationInterfacial crystallisationTemplating

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Area of Science:

  • Colloid and Surface Science
  • Materials Science
  • Food Science

Background:

  • Lipid crystallization in emulsions is influenced by interfacial phenomena.
  • Amphiphilic emulsifiers adsorb at oil/water interfaces and interact with lipids.
  • Emulsifiers can act as templates, affecting nucleation, morphology, and polymorphic transitions of fat crystals.

Purpose of the Study:

  • To review recent advances in understanding lipid crystallization at interfaces in emulsions.
  • To highlight the consequences of interfacial lipid crystallization on emulsion stability, structure, and thermal behavior.
  • To discuss the role of emulsifiers in templating and modifying fat crystallization.

Main Methods:

  • Review of recent scientific literature and studies.
  • Description of crystallization mechanisms and relevant technical advances for in-situ investigation.
  • Analysis of interfacial effects in food and pharmaceutical emulsions.

Main Results:

  • Emulsifiers at interfaces exert a templating effect on lipid crystallization.
  • Emulsifiers influence nucleation, crystal morphology, and polymorphic transitions.
  • Interfacial effects are crucial for the stability and structure of both oil-continuous and water-continuous emulsions.

Conclusions:

  • Understanding interfacial lipid crystallization is critical for designing stable emulsions.
  • Emulsifier presence at interfaces significantly impacts crystallization kinetics, morphology, and stability.
  • Recent advances in investigative techniques enable better study of these interfacial phenomena.