Search results
Results From The WOW.Com Content Network
The Tyndall effect is light scattering by particles in a colloid such as a very fine suspension (a sol). Also known as Tyndall scattering , it is similar to Rayleigh scattering , in that the intensity of the scattered light is inversely proportional to the fourth power of the wavelength , so blue light is scattered much more strongly than red ...
The Tyndall effect in opalescent glass: It appears blue from the side, but orange light shines through. [1] Milk glass contains dispersion particles with a refractive index significantly different from the glass matrix which scatters light by the Tyndall scattering effect. The size, distribution, and density of the particles controls the ...
Tyndall effect in opalescent glass: it appears blue from the side, but orange light shines through. [ 7 ] In a physical sense, some cases of opalescence could be related to a type of dichroism seen in highly dispersed systems with little opacity .
Tyndallization is a process from the nineteenth century for sterilizing substances, usually food, named after its inventor John Tyndall, that can be used to kill heat-resistant endospores. Although now considered dated, it is still occasionally used. [citation needed]
Some colloids are translucent because of the Tyndall effect, which is the scattering of light by particles in the colloid. Other colloids may be opaque or have a slight color. Colloidal suspensions are the subject of interface and colloid science .
A suspension of flour mixed in a glass of water, showing the Tyndall effect. In chemistry, a suspension is a heterogeneous mixture of a fluid that contains solid particles sufficiently large for sedimentation.
A sol is a colloidal suspension made out of tiny solid particles [1] in a continuous liquid medium. Sols are stable, so that they do not settle down when left undisturbed, and exhibit the Tyndall effect, which is the scattering of light by the particles in the colloid.
Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier; Vinaigrette – an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results; Water-in-oil emulsions are less common in food, but still exist: