Difference between revisions of "Thin "soft" films and colloidal stability"

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[[Repulsion - Electrosteric]]
[[Repulsion - Electrosteric]]
[[Food as soft matter]]

Revision as of 15:50, 25 November 2008



"It may be said that studies of the coagulation resistance of colloids have been responsible for the creation of a new science - the science of surface forces and their manifestations in the properties of thin (but polymolecular) layers. In turn, research in this new field of knowledge has contributed to neighboring sciences: studies of molecular forces, liquid crystals, electrochemistry, mass transport theory, certain branches of nonequilibrium thermodynamics, biophysics, hydraulic engineering, and soil science and the science of the earth's crust. It is natural, therefore, to combine in one book the problems of colloid stability and the stability of thin films."

B.V. Derjaguin, Theory of stability of colloids and thin films, Consultants Bureau: New York; 1989.


Surface energies

Attraction - Dispersion energies

Repulsion - Steric(entropic)

Repulsion - Electrocratic

Repulsion - Electrosteric

Food as soft matter

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