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Related Concept Videos

Molecular and Ionic Solids02:54

Molecular and Ionic Solids

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Crystalline solids are divided into four types: molecular, ionic, metallic, and covalent network based on the type of constituent units and their interparticle interactions.
Molecular Solids
Molecular crystalline solids, such as ice, sucrose (table sugar), and iodine, are solids that are composed of neutral molecules as their constituent units. These molecules are held together by weak intermolecular forces such as London dispersion forces, dipole-dipole interactions, or hydrogen bonds, which...
20.0K
Ionic Radii03:10

Ionic Radii

33.5K
Ionic radius is the measure used to describe the size of an ion. A cation always has fewer electrons and the same number of protons as the parent atom; it is smaller than the atom from which it is derived. For example, the covalent radius of an aluminum atom (1s22s22p63s23p1) is 118 pm, whereas the ionic radius of an Al3+ (1s22s22p6) is 68 pm. As electrons are removed from the outer valence shell, the remaining core electrons occupying smaller shells experience a greater effective nuclear...
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Ionic Bonds00:42

Ionic Bonds

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Overview
When atoms gain or lose electrons to achieve a more stable electron configuration they form ions. Ionic bonds are electrostatic attractions between ions with opposite charges. Ionic compounds are rigid and brittle when solid and may dissociate into their constituent ions in water. Covalent compounds, by contrast, remain intact unless a chemical reaction breaks them.
Opposing Charges Hold Ions Together in Ionic Compounds
Ionic bonds are reversible electrostatic interactions between ions...
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Ionic Compounds: Formulas and Nomenclature03:34

Ionic Compounds: Formulas and Nomenclature

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An element composed of atoms that readily lose electrons (a metal) can react with an element composed of atoms that readily gain electrons (a nonmetal) to produce ions through complete electron transfer. The compound formed by this transfer is stabilized by the electrostatic attractions (ionic bonds) between the oppositely charged ions.
86.9K
Solubility of Ionic Compounds02:55

Solubility of Ionic Compounds

68.1K
Solubility is the measure of the maximum amount of solute that can be dissolved in a given quantity of solvent at a given temperature and pressure. Solubility is usually measured in molarity (M) or moles per liter (mol/L). A compound is termed soluble if it dissolves in water.
68.1K
Ionic Crystal Structures02:42

Ionic Crystal Structures

17.0K
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.
Most monatomic ions behave as charged spheres, and their attraction for ions of opposite charge is the same in every direction. Consequently, stable structures for ionic compounds result (1) when ions of one charge are surrounded by as many ions as possible of the opposite...
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Updated: Jan 29, 2026

Fabrication of Carbon-Based Ionic Electromechanically Active Soft Actuators
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Non-Thermal Milk Decontamination by Ionic Modulation: A Deionization-Based Alternative to Pasteurization.

María T Andrés1,2,3, Jessica González-Seisdedos1, Victoria Antuña1,2

  • 1Laboratory of Oral Microbiology (LMO), Clinical University of Odontology (CLUO), University of Oviedo, 33006 Oviedo, Asturias, Spain.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed
Summary
This summary is machine-generated.

Ionic modulation via milk deionization offers a novel non-thermal processing method. This approach reduces microbial load to pasteurization levels while preserving milk quality and enhancing storage stability.

Keywords:
deionizationionic modulationmicrobial safetymilk decontaminationnon-thermal milk processingphysicochemical quality

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Area of Science:

  • Food Science
  • Dairy Technology
  • Microbiology

Background:

  • The dairy industry seeks non-thermal processing for microbial safety and quality preservation.
  • Conventional thermal pasteurization can impact milk's nutritional and bioactive components.

Purpose of the Study:

  • To investigate milk deionization as a non-thermal decontamination strategy.
  • To assess the impact of ionic strength reduction on microbial load and milk quality.

Main Methods:

  • Selective ionic removal by dialysis to reduce milk's ionic strength.
  • Microbial load assessment and physicochemical composition analysis of deionized milk.
  • Evaluation of refrigerated storage stability and acidification rates.

Main Results:

  • Deionization significantly reduced microbial load in raw bovine milk to pasteurization-equivalent levels.
  • Physicochemical composition, including proteins and fat, was largely preserved.
  • Ionic depletion enhanced endogenous antimicrobial activity and improved refrigerated storage stability, delaying acidification.

Conclusions:

  • Milk deionization is a feasible non-thermal alternative to pasteurization.
  • Ionic modulation is key for microbial control and quality preservation in dairy processing.
  • This method shows promise for dairy and human milk preservation, maintaining bioactive components.