Difference between revisions of "Sol-Gel Transition"
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| − | + | == Definition == | |
| − | [[image: 780px-Wiki SolGel1.jpg| | + | 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 subunits bond together to form a network extending throughout the whole substance (see figure 1). The network gives the material an elasticity: a solid-like property [1, p. 95]. |
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| + | The composition of the subunits and the bonds between them strongly affect the properties of the gel [1, p. 95]. | ||
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| + | [[image: 780px-Wiki SolGel1.jpg|300px|thumb|left|Figure 1. This cartoon shows the free-floating subunits in the sol (liquid) state and the network these subunits form in the gel state. *From Wikimedia Commons]] | ||
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| + | == Examples == | ||
| + | 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 [ [http://www.gi.alaska.edu/ScienceForum/ASF8/887.html 3] ]. The authors of [[Phase Behavior and Rheology of Attractive Rod Like Particles|Phase Behavior and Rheology of Attractive Rod-like Particles]] observe a sol-gel transition in a colloidal dispersion of rod-shaped particles. | ||
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| + | == References == | ||
| + | [1] R. Jones, "Soft Condensed Matter," Oxford University Press Inc., New York (2002). | ||
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| + | [2] B. Cole, "Gelatin," http://www.gelatin.co.za/gltn1.html, (accessed Nov. 4, 2009). | ||
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| + | [3] S. Bowling, "On the Jelling of Jelly," Alaska Science Forum, http://www.gi.alaska.edu/ScienceForum/ASF8/887.html, (Aug. 20, 1988). | ||
Latest revision as of 19:25, 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 subunits bond together to form a network extending throughout the whole substance (see figure 1). The network gives the material an elasticity: a solid-like property [1, p. 95].
The composition of the subunits and the bonds between them strongly affect the properties of the gel [1, p. 95].
Examples
You can witness the sol-gel transition by curing epoxy [1], making a dessert with gelatin [ 2 ], or making jam with pectin [ 3 ]. The authors of Phase Behavior and Rheology of Attractive Rod-like Particles observe a sol-gel transition in a colloidal dispersion of rod-shaped particles.
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] S. Bowling, "On the Jelling of Jelly," Alaska Science Forum, http://www.gi.alaska.edu/ScienceForum/ASF8/887.html, (Aug. 20, 1988).
