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Some Thoughts on The Definition of a Gel

  • Katsuyoshi NishinariEmail author
Part of the Progress in Colloid and Polymer Science book series (PROGCOLLOID, volume 136)

Abstract

To avoid the confusion of the concept of a gel frequently encountered in daily markets of food, cosmetics, and other industrial products, the definition of a gel is revisited. Recent proposals of the definition of a gel are overviewed, and classifications of various gels from different points of view are described. Discussion is mainly focused on the gel-sol transition and the difference between the structured liquid and the gel, and the classification of gels by temperature dependence of elastic modulus. Finally, the definition of a gel is proposed as a working hypothesis from rheological and structural view points.

Keywords

Gel-sol transition Rheology Structure Classification2 

Notes

Acklnowledgement

The author thanks Prof.F.Tanaka for his precious advice.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2009

Authors and Affiliations

  1. 1.Department of Food and Health Sciences, Graduate School of Human Life ScienceOsaka City UniversityOsakaJapan

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