NUTR 214 Lecture Notes - Lecture 6: Interface And Colloid Science, Globules Of Fat, Gelatin

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A system in which particles are dispersed in a continuous phase of a different matter. Examples: gas in liquid, liquid in solid, liquid in liquid, gas in solid. Dispersion systems according to particle size: < 1nm true solutions, 1nm-0. 2um colloids, >0. 2um suspensions. Types of dispersions according to the state of matter. Dispersion degree in foods can be changed by : heating. Beating egg whites: decreases degree of dispersion, protein coagulation. Increases degree od dispersion: dispersion of connective tissue. Increases degree of dispersion: dispersion of fat globule, adding acid (h+) Milk: ph will decrease below 4. 6, casein particles will coagulate and separate from whey, decrease degree of casein dispersion. The colloidal state is an intermediate state between the true solution and a suspension. Colloid: a substance microscopically dispersed throughout another substance: e. g. , homogenized milk (butter fat globules dispersed through a water solution)

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