Colloids and Their Applications (327-2102-00L)

Goal:

What are colloids and why are they important? What are their properties and how can they be influenced. How can material engineers, food scientists, physisist and chemists make use of colloids for novel products?

Contents:

• What are colloids and what is their importance?
• Properties and how do they arise
• Stability of colloidal suspensions and interaction potentials (DLVO theory)
• Surface effects, adsorption and surface charge
• Determination of their properties
• Aggregation of colloids
• Rheology of colloidal systems
• Interface and energy
• Association colloids and phase transitions, micelles and vesicles
• Foams, emulsions and their stability
• The topics are discussed on the base of the daily life

Accompanying Manuscript: offered in print (20,-CHF)

Recommended Reading

• Everett, 1992; Grundzüge der Kolloidchemie, Steinkopff Verlag
• Lagaly, Schulz, Zimehl, 1997; Dispersionen und Emulsionen, Steinkopff Verlag
• Dörfler, 1994; Grenzflächen und Kolloidchemie, Verlag Chemie VCH
• Myers, 1999; Surfaces, Interfaces, and Colloids: Principles and Applications, Wiley-VCH
• Evans, Wennerström, 1999; The Colloidal Domain, Wiley-VCH
• Walstra, 2002; Physical Chemistry of Foods, Dekker
• de Gennes, Brochard-Wyart, David Quere, 2002; Gouttes, Bulles, Perles et Ondes, Belin

Duration: 8 days during the winter and summer terms.

Date: 14.1.2003 - 29.4.2004

Lecturer: Lorenz Meier, Martin Michel

Contact:
Lorenz Meier
Martin Michel
L.J. Gauckler