| 1. | These fluids are engineered colloidal suspensions of nanoparticles in a base fluid.
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| 2. | However, colloidal suspensions of higher-volume fraction form colloidal gels with viscoelastic properties.
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| 3. | Colloidal suspensions are the subject of interface and colloid science.
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| 4. | The colloidal suspension is stabilized by pH adjustment and then concentrated, usually by evaporation.
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| 5. | Optical properties of colloidal suspensions depend on the suspended particles size and size distribution.
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| 6. | Bacteria grown in liquid cultures often form colloidal suspensions.
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| 7. | Once the colloidal suspension is formed it will be agitated until nanocapsules begin to form.
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| 8. | A "'food paste "'is a semi-liquid colloidal suspension, emulsion, or aggregation used in food spread.
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| 9. | A "'sol "'is a colloidal suspension of very small solid particles in a continuous liquid medium.
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| 10. | Although highly simplified, it provides a good description for systems ranging from liquid metals to colloidal suspensions.
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