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Mechanics of gelation describes processes relevant to sol-gel process. In a static sense, the fundamental difference between a liquid and a solid is that the solid has elastic resistance against a shearing stress while a liquid does not. Thus, a simple liquid will not typically support a transverse acoustic phonon, or shear wave. Gels have been ...
Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant. [5] There is an inverse correlation between gelatinization temperature and glycemic index. [4] High amylose starches require more energy to break up bonds to gelatinize into starch molecules.
The sol–gel process is a wet-chemical technique used for the fabrication of both glassy and ceramic materials. In this process, the sol (or solution) evolves gradually towards the formation of a gel-like network containing both a liquid phase and a solid phase.
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.
Random graph theory of gelation is a mathematical theory for sol–gel processes.The theory is a collection of results that generalise the Flory–Stockmayer theory, and allow identification of the gel point, gel fraction, size distribution of polymers, molar mass distribution and other characteristics for a set of many polymerising monomers carrying arbitrary numbers and types of reactive ...
Gelation can occur either by physical linking or by chemical crosslinking. While the physical gels involve physical bonds, chemical gelation involves covalent bonds. The first quantitative theories of chemical gelation were formulated in the 1940s by Flory and Stockmayer. Critical percolation theory was successfully applied to gelation in 1970s.
An inexpensive, non-toxic example of a non-Newtonian fluid is a suspension of starch (e.g., cornstarch/cornflour) in water, sometimes called "oobleck", "ooze", or "magic mud" (1 part of water to 1.5–2 parts of corn starch). [22] [23] [24] The name "oobleck" is derived from the Dr. Seuss book Bartholomew and the Oobleck. [22]
In polymer chemistry, the gel point is an abrupt change in the viscosity of a solution containing polymerizable components. At the gel point, a solution undergoes gelation, as reflected in a loss in fluidity. After the monomer/polymer solution has passed the gel point, internal stress builds up in the gel phase, which can lead to volume shrinkage.