Abstract
Colloid science first came into being in 1861 when Thomas Graham published the results of his work on the rate of diffusion of substances in solution. He noted that solutions of substances that could be crystallized diffused rapidly through such membranes as parchment, while substances that did not produce crystals did not diffuse through these membranes at all. The crystallizable substances he called “crystalloids,” while those noncrystallizable substances were designated “colloids.”
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© 1983 The AVI Publishing Company, Inc.
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Lee, F.A. (1983). Colloids. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_3
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DOI: https://doi.org/10.1007/978-94-011-7376-6_3
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