Cryo-Microscopical Methods for the Investigation of Foam Structure

  • A. J. Wilson
Conference paper
Part of the Springer Series in Applied Biology book series (SSAPPL.BIOLOGY)

Abstract

Life without foam would indeed be dull! The fascination it has for man surely stems from its very impermanence and that enigmatic character of being liquid and at the same time solid. Foams, in common with emulsions, are colloids and are composed of two or three distinct phases: normally a liquid continuous phase (commonly aqueous) which bears a surfactant, throughout which is distributed a gaseous dispersion phase. In certain foams such as whipped cream, there may be a third disperse phase which is hydrophobia In a stable foam, the three phases are usually immiscible.

Keywords

Sugar Surfactant Starch Hydrated Acetone 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1989

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  • A. J. Wilson

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