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Related Concept Videos

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Ionic Crystal Structures

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Ionic crystals consist of two or more different kinds of ions that usually have different sizes. The packing of these ions into a crystal structure is more complex than the packing of metal atoms that are the same size.
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The Seven Crystal Systems: Overview01:24

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Crystals with various point group symmetries belong to different crystal classes, which are synonymous terms. Despite being in the same class, crystals may have distinct shapes, like cubes and octahedra. There are 32 three-dimensional point groups, all of which are systematically divided into seven crystal systems.The basic cubic crystal system, exemplified by NaCl, features orthogonal vectors (α = β = �� = 90°) of equal lengths (a = b = c). When specific...
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The Colloidal State01:29

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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...
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Polymer Classification: Crystallinity01:21

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Metallic solids such as crystals of copper, aluminum, and iron are formed by metal atoms. The structure of metallic crystals is often described as a uniform distribution of atomic nuclei within a “sea” of delocalized electrons. The atoms within such a metallic solid are held together by a unique force known as metallic bonding that gives rise to many useful and varied bulk properties.
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Related Experiment Video

Updated: Apr 20, 2026

Preparation and Delivery of Protein Microcrystals in Lipidic Cubic Phase for Serial Femtosecond Crystallography
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Preparation and Delivery of Protein Microcrystals in Lipidic Cubic Phase for Serial Femtosecond Crystallography

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Nanostructured fat crystal systems.

Nuria C Acevedo1, Alejandro G Marangoni

  • 1Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa 50011-1061;

Annual Review of Food Science and Technology
|November 26, 2014
PubMed
Summary
This summary is machine-generated.

Recent research reveals fat crystallization begins with nanocrystalline platelets forming larger structures. Understanding fat nanostructure allows for nanoengineering material properties and developing new food products.

Keywords:
fat nanoplateletsfat nanostructureoil-binding capacityrheology of fats

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Last Updated: Apr 20, 2026

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Area of Science:

  • Food science and materials science
  • Focus on the nanoscale organization of fats.

Background:

  • Fat crystallization is crucial for food texture and stability.
  • Previous understanding of fat supramolecular structure was limited at the nanoscale.

Purpose of the Study:

  • To review current understanding of fat nanostructure.
  • To highlight how crystallization parameters influence fat nanocrystal formation.
  • To discuss the implications for nanoengineering fat properties.

Main Methods:

  • Characterization techniques for fat nanostructure.
  • Analysis of recent findings on fat crystallization parameters.
  • Review of studies on shear effects on fat aggregation.

Main Results:

  • Fat network formation initiates with nanocrystalline platelets.
  • Platelets aggregate into micrometer-scale polycrystalline clusters.
  • Shear stress influences nanoplatelet size, aggregation, and oil binding capacity.

Conclusions:

  • New insights into fat nanostructure enable material property nanoengineering.
  • Potential for developing novel food products and processing techniques.
  • Understanding nanoscale fat organization is key for technological advancements.