The mayonnaise effect

Wynne, K. (2017) The mayonnaise effect. Journal of Physical Chemistry Letters, 8(24), pp. 6189-6192. (doi: 10.1021/acs.jpclett.7b03207) (PMID:29220573)

153368.pdf - Accepted Version



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)
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 (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

University Staff: Request a correction | Enlighten Editors: Update this record

Project CodeAward NoProject NamePrincipal InvestigatorFunder's NameFunder RefLead Dept
582891The structure and dynamics of water confined in nanoscale pools: the dynamic crossoverKlaas WynneEngineering and Physical Sciences Research Council (EPSRC)EP/J009733/1CHEM - CHEMISTRY
619561Solvation dynamics and structure around proteins and peptides: collective network motions vs. weak interactionsKlaas WynneEngineering and Physical Sciences Research Council (EPSRC)EP/K034995/1CHEM - CHEMISTRY
563561Terahertz spectroscopy of aqueous ionic solutions to understand the role of hydrogen-bond network breaking and strengthening in the HofmeisterKlaas WynneEngineering and Physical Sciences Research Council (EPSRC)EP/E046541/1CHEM - CHEMISTRY
559071Two-dimensional terahertz/IR spectroscopy: a unique probe of ultrafast hydrogen-bond dynamics of liquid water and model systems.Klaas WynneEngineering and Physical Sciences Research Council (EPSRC)EP/F06926X/1CHEM - CHEMISTRY