Wynne, K. (2017) The mayonnaise effect. Journal of Physical Chemistry Letters, 8(24), pp. 6189-6192. (doi: 10.1021/acs.jpclett.7b03207) (PMID:29220573)
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Abstract
Structuring caused by the mixing of liquids or the addition of solutes to a solvent causes the viscosity to increase. The classical example is mayonnaise: a mixture of two low-viscosity liquids, water and oil, is structured through the addition of a surfactant creating a dispersed phase, causing the viscosity to increase a thousand-fold. The dramatic increase in viscosity in highly concentrated solutions is a long-standing unsolved problem in physical chemistry. Here we will show that this viscosity increase can be understood in terms of the solute-induced structuring of the first solvation shell, leading to a jamming transition at a critical concentration. As the jamming transition is approached, the viscosity naturally increases according to a Vogel–Fulcher–Tammann type expression. This result calls into question the validity of the Jones–Dole B-coefficient as an indicator of the structure making or breaking ability of solutes.
| Item Type: | Articles (Letter) |
|---|---|
| Status: | Published |
| Refereed: | Yes |
| Glasgow Author(s) Enlighten ID: | Wynne, Professor Klaas |
| Authors: | Wynne, K. |
| College/School: | College of Science and Engineering > School of Chemistry |
| Journal Name: | Journal of Physical Chemistry Letters |
| Publisher: | American Chemical Society |
| ISSN: | 1948-7185 |
| ISSN (Online): | 1948-7185 |
| Published Online: | 08 December 2017 |
| Copyright Holders: | Copyright © 2017 The American Chemical Society |
| First Published: | First published in Journal of Physical Chemistry Letters 8(24):6189-6192 |
| Publisher Policy: | Reproduced in accordance with the copyright policy of the publisher |
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