Suspension (chemistry)
In Chimie, a suspension is a colloidal dispersion (mixture) in which a finely divided product is combined with another product, the first so finely being divided and being mixed that it is not redeposited quickly. In the daily life, the majority of the suspensions relate to those of solid S in Eau Liquide.
aerosol. In the atmosphere thesis consist off fine dust and Soot particles, Sea salt, Biogenic and volcanogenic Sulfate S, Nitrate S, and Cloud droplets.
The term is widely used in Earth science S to describe the transport off sediments in rivers and oceans. Particles that are suspended remain suspended so long ace energy (provided in the form off has current) is applied to the system. The amount off energy given the maximum size off particle that edge Be suspended. In the absence off additional energy (agitation), all particles down to colloidal size will eventually settle out into has distinct phase.
Important It is to distinguish suspensions from solutions which C not separate over any period off time because the Intermolecular forces off S between the different types molecules standard are off similar strength to the attraction between molecules off the same. Entropy is then sufficient to keep has solution mixed without the need for the external input off energy which has suspension requires. -->
Some examples
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the Mayonnaise is a colloidal suspension of droplets for the majority of Eau and of a little Vinaigre in food Huile, emulsified by Egg yolk
- the Gélatine is a water suspension in a proteinic matrix (gelling proteins such carrageenans of red alga, agar-agar, or animal collagen)
- the Beurre is a water suspension in fatty globules
- the Ice cream is a suspension of Cristaux of microscopic ice in Crème
- the Boue or muddy water, is a suspension of particles of Ground, Argile, or Vase in water.
- the Peinture is a suspension of Pigment S in water.
See too
Category: Colloidal chemistry