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- Klaas Wynne*Klaas Wynne*E-mail: [email protected]School of Chemistry, University of Glasgow, Glasgow, U.K.More by Klaas Wynne
This publication is licensed for personal use by The American Chemical Society.
Recently I described how the structuring of a liquid caused by the addition of solutes causes the viscosity to increase according to a Vogel–Fulcher–Tammann type expression. (1) The rapid viscosity increase as a function of concentration can be understood in terms of a jamming transition at a critical concentration. This effect was referred to as “the mayonnaise effect” (see Figure 1). In the Comment by Wessling, (2) it is pointed out that mayonnaise is an emulsion and not a solution. It is true that solutions are at equilibrium whereas emulsions such as mayonnaise are not. However, consistent with the Comment by Wessling, emulsions do attain their high viscosity because of the jamming (or gel formation) of a three-dimensional network of irregularly sized droplets. This can be seen clearly in Figures 1 and 2 of the Comment.
Figure 1
Figure 1. The large viscosity of concentrated solutions is caused by the mayonnaise effect. (1) Illustration provided by Klaas Wynne.
Author Information
- Klaas Wynne - School of Chemistry, University of Glasgow, Glasgow, U.K.;
http://orcid.org/0000-0002-5305-5940;
Acknowledgments
I thank the Engineering and Physical Sciences Research Council (EPSRC) for support through grants EP/E046541/2, EP/F06926X/2, EP/J009733/1, and EP/K034995/1.
References
This article references 2 other publications.
- 1Wynne, K. The Mayonnaise Effect. J. Phys. Chem. Lett. 2017, 8, 6189– 6192, DOI: 10.1021/acs.jpclett.7b03207Google Scholar1The Mayonnaise EffectWynne, KlaasJournal of Physical Chemistry Letters (2017), 8 (24), 6189-6192CODEN: JPCLCD; ISSN:1948-7185. (American Chemical Society)Structuring caused by the mixing of liqs. or the addn. of solutes to a solvent causes the viscosity to increase. The classical example is mayonnaise: a mixt. of two low-viscosity liqs., water and oil, is structured through the addn. of a surfactant creating a dispersed phase, causing the viscosity to increase a thousand-fold. The dramatic increase in viscosity in highly concd. solns. is a long-standing unsolved problem in phys. chem. 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 crit. concn. 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-coeff. as an indicator of the structure making or breaking ability of solutes.
- 2Wessling, B. Comment on “The Mayonnaise Effect”. J. Phys. Chem. B 2018, DOI: DOI: 10.1021/acs.jpcb.8b01006 .Google ScholarThere is no corresponding record for this reference.
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Figure 1
Figure 1. The large viscosity of concentrated solutions is caused by the mayonnaise effect. (1) Illustration provided by Klaas Wynne.
References
This article references 2 other publications.
- 1Wynne, K. The Mayonnaise Effect. J. Phys. Chem. Lett. 2017, 8, 6189– 6192, DOI: 10.1021/acs.jpclett.7b032071The Mayonnaise EffectWynne, KlaasJournal of Physical Chemistry Letters (2017), 8 (24), 6189-6192CODEN: JPCLCD; ISSN:1948-7185. (American Chemical Society)Structuring caused by the mixing of liqs. or the addn. of solutes to a solvent causes the viscosity to increase. The classical example is mayonnaise: a mixt. of two low-viscosity liqs., water and oil, is structured through the addn. of a surfactant creating a dispersed phase, causing the viscosity to increase a thousand-fold. The dramatic increase in viscosity in highly concd. solns. is a long-standing unsolved problem in phys. chem. 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 crit. concn. 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-coeff. as an indicator of the structure making or breaking ability of solutes.
- 2Wessling, B. Comment on “The Mayonnaise Effect”. J. Phys. Chem. B 2018, DOI: DOI: 10.1021/acs.jpcb.8b01006 .There is no corresponding record for this reference.