ASM Handbook. Edited by. Cotell ; C. This Site. Google Scholar. Sprague ; J. ASM International. Publication date:. Book Chapter. Nourie Steven M. American Metal Wash Inc. Publication history Created:. Cite Icon Cite. Another advantage of micro-emulsions is that the silicone particles, which are so tiny penetrate into the fibers, while the macro emulsions only deposit on the surface of fiber.
The third type of emulsifiers, i. This system do not use true emulsifiers to suspend and dissolve the oil phase, instead, it produces a stabilized web of molecules, which suspend the tiny droplets of silicone. The emulsifying system for use in softeners should be chosen carefully to ensure an adequate level of deposition on the fabric.
A blend of non-ionic emulsifiers no charge and cationic emulsifiers positive charge are generally used. Anionic surfactants negative charge are used rarely because the fabric conditioning agents have a positive charge that tends to destabilize an anionic emulsion.
Someone has rightly said that clothes are not just clothes. They form an integral part of a person's personality and tell a lot about their nature and If a solid material is mixed with an emulsifier or its surface spreads with an emulsifier, the surface then becomes hydrophilic.
Adhesion to natural teeth does not occur easily because the enamel is hydrophilic and always wet, whereas the adhesion to artificial teeth, occurs easily. We can prevent adhesion by wetting the surface of chewing gum by adding emulsifier. Monoglycerides of middle chain fatty acid and some polyglycerol esters have specific bacteriostatic effects, and are used as bacteriostatic agents.
They are typically used in hot vendor drinks, flour paste, and canned soup. Fresh bread is soft, but it becomes elastic and hardens over time. Starch particles consist of spherical shaped amylopectine and amylose. Raw starch called beta-starch is insoluble in water. But when heated to a certain temperature, the starch absorbs water and changes into the crystalline form of alpha-starch. Amylose gets hard easily with cooling and amylopectin becomes hard gradually with time.
The immediate hardening of bread by cooling is mainly due to the change of amylose. Amylose changes to a helix structure, a kind of spiral structure by heating.
If monoglycerides are introduced, they can be anchored into the helix structure. Since the anchoring does not change even after cooling, softness is maintained. This function is also utilized for instant mashed potatoes, noodles and rice. Wheat flour contains protein called gluten which takes the shape of a mesh-like structured when mixed with water. This wheat flour and water based dough is filled with carbon dioxide produced by fermentation and steam generated during baking, which produces raised bread.
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