One of the colligative properties. The boiling point of a solution is increased over that of water by the presence of solutes, and the extent of the increase is a function of both concentration and mo [..]

Properties which depend on the number of molecules in solution, a function of concentration and molecular weight, rather than just on the total percent concentration. Such properties include boiling p [..]

liquid droplets dispersed in another immiscible liquid. The dispersed phase droplet size ranges from 0.1 - 10 µ m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed phas [..]

a gas dispersed in a liquid where the gas bubbles are the discrete phase. There are many food foams including whipped creams, ice cream, carbonated soft drinks, mousses, meringues, and the head of a b [..]

of a solution is a colligative property associated with the number of dissolved molecules. The lower the molecular weight, the greater the ability of a molecule to depress the freezing point for any g [..]

A chemical force caused by a concentration gradient. It is a colligative property and the principle behind membrane processing.

is a measure of the activity of the hydronium ion (H3O+) which, according to the Debye-Huckel expression, is a function of the concentration of the hydronium ion [H3O+], the effective diameter of the [..]