Activities per year
Abstract
Foams or bubble dispersions are common to milkshakes, bread, champagne froth, shaving mousse, shampoo, crude oil extraction systems, upholstery packing and bubble wrap, whereas the term droplet is often synonymous with either a small drop of water or a drop of oil – a type of coarse dispersion. The latter are seen in butter and milk, household paint, nicotine patches and medical ointments or creams. The two most common types of coarse dispersion (emulsions and foams) are constituted from nanoparticles or nanostructures. The zone joining the dispersed spheroids is known as a thin liquid film or TLF. The science of dispersions sits squarely in the subject area of nanotechnology or colloid science.
| Original language | English |
|---|---|
| Pages (from-to) | 45-52 |
| Number of pages | 8 |
| Journal | The School Science Review |
| Volume | 350 |
| Publication status | Published - 1 Sep 2013 |
Keywords
- dispersion
- constituted
- bubble
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Activities
Functional Foods and Food Functionalisation.
Dipak Sarker (Presenter)
4 Feb 2015
Activity: External talk or presentation › Invited talk
Interfacial rheological properties of Tween20: β-lactoglobulin mixed systems as affected by phenolic antioxidant compounds.
Dipak Sarker (Presenter)
21 Mar 2010 → 24 Mar 2010
Activity: External talk or presentation › Oral presentation