Kolloidchemie

Stauff, J.

doi:10.1007/978-3-642-87209-9

Cited by 140 publications

(15 citation statements)

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“…In chemically uniform material and in colloidal fluids surface tension decreases with increasing temperature [7,17,18,29,33]. This, for instance, has been established for serum [4] as well as for several simple organic and anorganic substances [17,33], In our experiments pulmonary elastance de creased with increasing temperature.…”

Section: Discussionsupporting

confidence: 53%

The Effect of Temperature Changes upon the Mechanical Properties of Artificially Ventilated Normal Human Lungs

Teige¹,

Koch²,

Hartung³

1973

Respiration

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Standardized histomechanical measurements on isolated normal human lungs were performed at 5,20, and 35 °C (on one lung from 5–50 °C with 5°C steps). There was an increase of dynamical compliance with a mean of + 23 % between 5 and 35 °C. Total pulmonary resistance accordingly fell about -34 %. The differentiation of the components of total pulmonary resistance revealed a decrease of airways resistance of about -29%, but its share of total resistance was slightly increased. Alterations of tissue elasticity (including surface tension) and tissue viscance were found to be the most important changes. Density and viscosity of the air presumably can be neglected. The changes induced by temperature are (partly) reversible. There seems to exist an optimum of mechanical properties at physiological temperatures. No explanations can be offered concerning the controversial theories of the behaviour of surface tension versus tissue elasticity and changes of surfactant activity

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Section: Discussionsupporting

confidence: 53%

The Effect of Temperature Changes upon the Mechanical Properties of Artificially Ventilated Normal Human Lungs

Teige¹,

Koch²,

Hartung³

1973

Respiration

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“…When particles approach each other in stable suspensions (e.g., skim milk), the repulsive forces increase to a maximum and prevent aggregation as the kinetic energy is lower than the potential energy between the particles. Aggregation takes place when either the kinetic energy is increased by increasing the temperature or by lowering the repulsive forces, which do not affect the short-range attractive forces (Stauff 1960).…”

Section: Influence Of the Holding Timementioning

confidence: 99%

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Hahn

Sramek

Nöbel

et al. 2011

Dairy Science & Technol.

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Graininess is a common structural defect in microgel suspensions, e.g., yogurt or fresh cheese. The aim of this study was to investigate the impact of the temperature (23-54°C) and the holding time (1-300 min) on the formation of particle clusters in concentrated, fermented milk (protein content 8.2% (w/w)) during post-processing. Since graininess is correlated with the presence of large protein aggregates, temperature treatment during post-processing was varied systematically to promote particle growth and the particle size d 75.3 was measured. The samples revealed a polydisperse particle size distribution present at all temperatures and holding times. With longer holding times, rearrangement led to larger particle clusters while the number of smaller particles decreased. The increase in the d 75.3 was fitted with a power law function while higher temperatures promoted both the aggregation rate and the particle size. By using the Arrhenius equation, the activation energy, E A , was calculated (26 kJ.mol −1 ), which was in agreement with the aggregation kinetics occurring at smaller scales, e.g., the acid-induced aggregation of casein micelles and the temperature-induced aggregation of casein submicelles. According to the activation energy, the particle growth in microgel suspensions was proposed to be predominantly diffusion-limited. The results of this study imply that particle size during post-processing is adjustable. Furthermore, the particle size increases with increasing temperature load, thus, rapid cooling reduces the Dairy Sci. & Technol. (2012) 92:91-107 DOI 10.1007/s13594-011-0046-

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“…For this situation, the term "solubilization" of component 2 in phase I due to presence of component 3 is used (17)(18)(19)(20). aggregates (N~,Na), in which Na ~ N2.…”

Section: Discussionmentioning

confidence: 99%

Contribution to the thermodynamics of emulsions

Wagner

1976

Colloid Polymer Sci

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Kolloidchemie

Cited by 140 publications

References 0 publications

The Effect of Temperature Changes upon the Mechanical Properties of Artificially Ventilated Normal Human Lungs

The Effect of Temperature Changes upon the Mechanical Properties of Artificially Ventilated Normal Human Lungs

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

Contribution to the thermodynamics of emulsions

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