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Mucoadhesion involves several types of bonding mechanisms, and it is the interaction between each process that allows for the adhesive process. The major categories are wetting theory, adsorption theory, diffusion theory, electrostatic theory, and fracture theory. [5]
Stiff diagrams can be used: 1) to help visualize ionically related waters from which a flow path can be determined, or; 2) if the flow path is known, to show how the ionic composition of a water body changes over space and/or time. Example of a Stiff diagram. A typical Stiff diagram is shown in the figure (right).
This occurs between water and glass. Water-based fluids like sap, honey, and milk also have a concave meniscus in glass or other wettable containers. Conversely, a convex meniscus occurs when the adhesion energy is less than half the cohesion energy. Convex menisci occur, for example, between mercury and glass in barometers [1] and thermometers.
Note 1: Adhesion requires energy that can come from chemical and/or physical linkages, the latter being reversible when enough energy is applied. Note 2: In biology, adhesion reflects the behavior of cells shortly after contact to the surface. Note 3: In surgery, adhesion is used when two tissues fuse unexpectedly. [1]
Differential adhesion hypothesis (DAH) is a hypothesis that explains cellular movement during morphogenesis with thermodynamic principles. In DAH tissues are treated as liquids consisting of mobile cells whose varying degrees of surface adhesion cause them to reorganize spontaneously to minimize their interfacial free energy. [1]
One example of a superhydrophobic surface in nature is the Lotus leaf. [12] Lotus leaves have a typical contact angle of θ ∼ 160 ∘ {\displaystyle \theta \sim 160^{\circ }} , ultra low water adhesion due to minimal contact areas, and a self cleaning property which is characterised by the Cassie-Baxter equation. [ 13 ]
Food moisture analysis is the determination of the concentration of water in a food sample. A variety of techniques may be used including Karl Fischer titration and loss on drying. Many technical standards exist which define test methods for determining moisture in different types of food.
Adsorption (not to be mistaken for absorption) is the accumulation and adhesion of molecules, atoms, ions, or larger particles to a surface, but without surface penetration occurring. The adsorption of larger biomolecules such as proteins is of high physiological relevance , and as such they adsorb with different mechanisms than their molecular ...