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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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Colloids and Suspensions01:17

Colloids and Suspensions

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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 visible to the naked eye or seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. The suspended particles in a suspension settle out after some time of mixing. The separation of particles from a suspension is...
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Colloidal precipitates01:09

Colloidal precipitates

1.0K
The high insolubility of some precipitates can result in an unfavorable relative supersaturation. This can lead to colloidal particles with a large surface-to-mass ratio, where adsorption is promoted. For instance, in the precipitation of silver chloride, silver ions are adsorbed on the surface of the colloidal particles, forming a primary layer. This layer attracts ions of opposite charge (such as nitrate ions), forming a diffuse secondary layer of adsorbed ions. This electric double layer...
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Coagulation01:06

Coagulation

465
Colloidal solids are solid particles suspended in solution. They are usually negatively charged, attracting a compact primary layer of positively charged ions, which attract more counterions to form an electrical double layer. Electrostatic repulsion between the charged double layers prevents the particles from colliding, stabilizing the colloids. These solids are often undesirable because they can contain toxins that are difficult to remove. Coagulation is a technique that helps aggregate and...
465
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention01:05

Bioavailability Enhancement: Drug Stability Enhancement and GI Retention

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Body:Improving a drug's stability in the gastrointestinal (GI) tract is paramount for enhancing its bioavailability and therapeutic effectiveness. Various strategies are employed to protect the drug from the harsh gastric milieu and to ensure its release and absorption at the desired site within the GI tract.Polymer coatings are one such method used to shield drugs from the stomach's acidic environment. By preventing premature drug release, these coatings improve the bioavailability of unstable...
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Cellulose and Pectic Polysaccharides01:15

Cellulose and Pectic Polysaccharides

4.1K
 Every plant cell has a cell wall that protects the cell, provides structural support, and gives the cell shape. Cellulose, the main structural component of the plant cell wall, makes up over 30% of plant matter. It is the most abundant organic compound on earth.  Cellulose is an unbranched polysaccharide composed of linear chains of glucose molecules linked by β (1→4) glycosidic bonds.
As a cell matures, its cell wall specializes according to its type. For example, the...
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Mammalian Cell Encapsulation in Alginate Beads Using a Simple Stirred Vessel
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Ovalbumin/carboxymethylcellulose colloids: Particle compactness and interfacial stability.

Fuge Niu1, Yixuan Du2, Qiuping Zhang2

  • 1Food Safety Key Lab of Zhejiang Province, The School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Anhui Rongda Poultry Development Co., Ltd., Xuancheng 242200, China.

Food Chemistry
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Summary

Stable emulsions can be achieved using compact ovalbumin (OVA) and carboxymethylcellulose (CMC) colloidal particles. Particle density, influenced by the OVA/CMC ratio, dictates emulsion stability and resistance to flocculation.

Keywords:
Colloidal particleCompactnessEmulsionOvalbuminStability

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Area of Science:

  • Food science and technology
  • Colloid and interface science
  • Materials science

Background:

  • Protein/polysaccharide colloidal particles are crucial for stabilizing emulsions.
  • Complex coacervation and heat-induction are methods for particle preparation.
  • The ratio of ovalbumin (OVA) to carboxymethylcellulose (CMC) influences particle properties.

Purpose of the Study:

  • To investigate the preparation of protein/polysaccharide colloidal particles using combined complex coacervation and heat-induction.
  • To determine the effect of the OVA/CMC ratio and pH on particle characteristics and emulsion stability.
  • To evaluate the potential of these particles as emulsifiers for stable emulsions.

Main Methods:

  • Preparation of OVA/CMC colloidal particles via complex coacervation and heat-induction.
  • Characterization of particle properties (density, fractal dimension (Df), surface hydrophobicity) at varying OVA/CMC ratios and pH.
  • Assessment of emulsion stability, particle size, and flocculation behavior over 7 days.

Main Results:

  • Loose, flexible particles (low Df) with low hydrophobicity formed at a 1:2 OVA/CMC ratio.
  • Dense, compact particles (high Df) formed at higher OVA/CMC ratios.
  • Compact particles stabilized emulsions with a higher exponent of Δr2 (0.867), resisting flocculation for 7 days, unlike emulsions stabilized by loose particles (mean size 3888 nm).

Conclusions:

  • The OVA/CMC ratio is a critical factor in controlling colloidal particle properties.
  • Compact OVA/CMC particles effectively stabilize emulsions against flocculation.
  • These compact particles show promise as high-performance emulsifiers in food applications.