The Chemistry of Plant Life
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In our eReader you can find the full English version of the book. Read The Chemistry of Plant Life Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Chemistry of Plant Life
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The concentration of the disperse phase may be much greater in the case of emulsoids than it can be in suspensoids. This is probably because the dispersed particles do not carry so large an electric charge and are not in such violent motion.
GEL-FORMATION The one property which most sharply distinguishes sols from true solutions is their ability to " set " into a jelly-like, or gela- tinous semi-solid, mass, known as a "gel, " without any change in chemical composition, or proportions, of the t...wo components of the system. In the gel, the two components are still present in the same proportions as in the original sol; but the mixture becomes semi-solid instead of fluid in character. Thus, an agar-agar sol containing 98 per cent of water sets into a stiff gel; while many other gels which contain 90 to 95 per cent of water can be cut into chunks with a knife and no water will ooze from them. The water is not in chemical union with the solid matter in the form of THE COLLOIDAL CONDITION 209 definite chemical hydration, however, as the same gel is formed with all possible variations in the water content.
What to read after The Chemistry of Plant Life?
You can find similar books in the "Read Also" column, or choose other free books by Roscoe Wilfred Thatcher to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The concentration of the disperse phase may be much greater in the case of emulsoids than it can be in suspensoids. This is probably because the dispersed particles do not carry so large an electric charge and are not in such violent motion.
GEL-FORMATION The one property which most sharply distinguishes sols from true solutions is their ability to " set " into a jelly-like, or gela- tinous semi-solid, mass, known as a "gel, " without any change in chemical composition, or proportions, of the t...wo components of the system. In the gel, the two components are still present in the same proportions as in the original sol; but the mixture becomes semi-solid instead of fluid in character. Thus, an agar-agar sol containing 98 per cent of water sets into a stiff gel; while many other gels which contain 90 to 95 per cent of water can be cut into chunks with a knife and no water will ooze from them. The water is not in chemical union with the solid matter in the form of THE COLLOIDAL CONDITION 209 definite chemical hydration, however, as the same gel is formed with all possible variations in the water content.
What to read after The Chemistry of Plant Life?
You can find similar books in the "Read Also" column, or choose other free books by Roscoe Wilfred Thatcher to read onlineMoreLess
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