145 Surface Chemistry
Coagulation of lyophilic sols
There are two factors which are responsible for the stability of lyophilic
sols. These factors are the charge and solvation of the colloidal particles.
When these two factors are removed, a lyophilic sol can be coagulated.
This is done (i) by adding an electrolyte and (ii) by adding a suitable
solvent. When solvents such as alcohol and acetone are added to
hydrophilic sols, the dehydration of dispersed phase occurs. Under this
condition, a small quantity of electrolyte can bring about coagulation.
Protection of colloids
Lyophilic sols are more stable than lyophobic sols. This is due to the
fact that lyophilic colloids are extensively solvated, i.e., colloidal particles
are covered by a sheath of the liquid in which they are dispersed.
Lyophilic colloids have a unique property of protecting lyophobic
colloids. When a lyophilic sol is added to the lyophobic sol, the lyophilic
particles form a layer around lyophobic particles and thus protect the
latter from electrolytes. Lyophilic colloids used for this purpose are
called protective colloids.
These are liquid-liquid colloidal systems, i.e., the dispersion of finely
divided droplets in another liquid. If a mixture of two immiscible or
partially miscible liquids is shaken, a coarse dispersion of one liquid
in the other is obtained which is called
emulsion. Generally, one of the two liquids
is water. There are two types of emulsions.
(i) Oil dispersed in water (O/W type) and
(ii) Water dispersed in oil (W/O type).
In the first system, water acts as
dispersion medium. Examples of this type of
emulsion are milk and vanishing cream. In
milk, liquid fat is dispersed in water. In the
second system, oil acts as dispersion medium.
Common examples of this type are butter and cream.
Emulsions of oil in water are unstable and sometimes they separate
into two layers on standing. For stabilisation of an emulsion, a third
component called emulsifying agent is usually added. The emulsifying
agent forms an interfacial film between suspended particles and the
medium. The principal emulsifying agents for O/W emulsions are
proteins, gums, natural and synthetic soaps, etc., and for W/O, heavy
metal salts of fatty acids, long chain alcohols, lampblack, etc.
Emulsions can be diluted with any amount of the dispersion
medium. On the other hand, the dispersed liquid when mixed, forms
a separate layer. The droplets in emulsions are often negatively charged
and can be precipitated by electrolytes. They also show Brownian
movement and Tyndall effect. Emulsions can be broken into constituent
liquids by heating, freezing, centrifuging, etc.
Most of the substances, we come across in our daily life, are colloids. The
meals we eat, the clothes we wear, the wooden furniture we use, the
houses we live in, the newspapers we read, are largely composed of colloids.
Water in oilOil in water
Water
Oil
Fig. 5.15: Types of emulsions
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ColloidsColloids
ColloidsColloids
Colloids
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