Difference between revisions of "Sol-Gel Transition"

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== Examples ==
 
== Examples ==
You can witness the sol-gel transition by curing epoxy [1], making a dessert with gelatin, or making Jam with pectin.
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You can witness the sol-gel transition by curing epoxy [1], making a dessert with gelatin [http://www.gelatin.co.za/gltn1.html | 2], or making jam with pectin.
  
 
For more on gelatin:
 
For more on gelatin:

Revision as of 16:00, 4 November 2009

Definition

The sol-gel transition (also known as gelation) is simply a change from a liquid state to a gel state. In the liquid state, components dispersed in the liquid are relatively free to move about. In the gel state, these sub-units bond together to form a network extending throughout the whole substance (see figure 1). This network gives the material an elasticity: a solid-like property [1, p. 95].

The composition of the sub-units and the bonds between them play an important role in the properties of the gel. [1, p. 95].

Figure 1. This cartoon shows the free-floating subunits in the sol (liquid) state, and the network formed in the gel state. *From Wikimedia Commons

Examples

You can witness the sol-gel transition by curing epoxy [1], making a dessert with gelatin | 2, or making jam with pectin.

For more on gelatin: http://www.gelatin.co.za/gltn1.html

For more on Jam and the pectin which make's it undergo a sol-gel transition: http://www.gi.alaska.edu/ScienceForum/ASF8/887.html http://www1.lsbu.ac.uk/water/hypec.html#fun

References

[1] R. Jones, "Soft Condensed Matter," Oxford University Press Inc., New York (2002). [2] B. Cole, "Gelatin," http://www.gelatin.co.za/gltn1.html, (accessed Nov. 4, 2009). [3]