ostwald ripening

简明释义

奥斯特瓦尔德成熟

英英释义

例句

1.During the aging of cheese, ostwald ripening contributes to the texture and flavor development.

在奶酪的成熟过程中，奥斯特瓦尔德熟化有助于质地和风味的发展。

2.The researchers studied how ostwald ripening influences the size distribution of nanoparticles.

研究人员研究了奥斯特瓦尔德熟化如何影响纳米颗粒的尺寸分布。

3.In materials science, ostwald ripening can affect the stability of nanostructures.

在材料科学中，奥斯特瓦尔德熟化会影响纳米结构的稳定性。

4.The scientists used a model to predict the effects of ostwald ripening on crystal growth.

科学家们使用模型来预测奥斯特瓦尔德熟化对晶体生长的影响。

5.The phenomenon of ostwald ripening is commonly observed in the process of cream formation in milk.

在牛奶的奶油形成过程中，常常观察到奥斯特瓦尔德熟化现象。

作文

Ostwald ripening is a phenomenon that occurs in colloidal systems and is crucial for understanding the stability of emulsions and foams. It refers to the process where larger particles grow at the expense of smaller ones, leading to an increase in the average particle size over time. This concept is named after the German chemist Wilhelm Ostwald, who was awarded the Nobel Prize in Chemistry in 1909. 奥斯特瓦尔德熟化 is particularly significant in fields like material science, food technology, and pharmaceuticals, as it impacts the texture and stability of products. The mechanism behind ostwald ripening involves the reduction of surface energy. Smaller particles have a higher curvature and therefore a higher energy state compared to larger particles. As a result, the smaller particles dissolve and their material redeposits onto the larger particles. This process continues until a stable size distribution is achieved, which minimizes the overall energy of the system. In practical terms, ostwald ripening can be observed in various everyday situations. For example, when ice cream is left in the freezer for an extended period, the formation of larger ice crystals can lead to a grainy texture. Similarly, in the case of emulsions, such as salad dressings, ostwald ripening can cause the separation of oil and water phases, resulting in an undesirable appearance and texture. Understanding ostwald ripening is essential for developing strategies to improve product stability. In the food industry, manufacturers often add stabilizers or emulsifiers to inhibit this process and maintain a consistent product quality. In pharmaceuticals, controlling ostwald ripening is vital for ensuring the efficacy and safety of drug formulations, especially in suspensions and emulsions. Moreover, researchers are exploring ways to utilize ostwald ripening to create advanced materials. By intentionally allowing this process to occur, scientists can design materials with specific properties, such as enhanced strength or improved thermal conductivity. This approach has implications for various applications, including nanotechnology and the development of new catalysts. In conclusion, ostwald ripening is a fundamental concept in physical chemistry that describes the growth of larger particles at the expense of smaller ones. Its implications extend beyond theoretical understanding; it plays a critical role in numerous industries, affecting everything from food quality to drug formulation. By grasping the principles of ostwald ripening, researchers and manufacturers can better control and manipulate materials to achieve desired outcomes, ultimately benefiting consumers and advancing technology.

奥斯特瓦尔德熟化是一个发生在胶体系统中的现象，对于理解乳液和泡沫的稳定性至关重要。它指的是较大颗粒以较小颗粒为代价生长的过程，导致平均颗粒大小随时间增加。这个概念以德国化学家威廉·奥斯特瓦尔德的名字命名，他于1909年获得诺贝尔化学奖。奥斯特瓦尔德熟化在材料科学、食品技术和制药等领域尤其重要，因为它影响产品的质地和稳定性。奥斯特瓦尔德熟化背后的机制涉及表面能量的减少。较小的颗粒具有更高的曲率，因此与较大颗粒相比，它们的能量状态较高。因此，较小的颗粒会溶解，其材料重新沉积到较大的颗粒上。这个过程持续进行，直到实现稳定的粒度分布，从而最小化系统的整体能量。在实际应用中，奥斯特瓦尔德熟化可以在各种日常情况下观察到。例如，当冰淇淋在冰箱中放置过长时间时，较大冰晶的形成可能导致颗粒状的质地。同样，在乳液的情况下，比如沙拉酱，奥斯特瓦尔德熟化可能导致油水相的分离，从而产生不理想的外观和质地。理解奥斯特瓦尔德熟化对于开发改善产品稳定性的策略至关重要。在食品行业，制造商通常添加稳定剂或乳化剂来抑制这一过程，以保持产品质量的一致性。在制药领域，控制奥斯特瓦尔德熟化对确保药物制剂的有效性和安全性至关重要，尤其是在悬浮液和乳液中。此外，研究人员正在探索利用奥斯特瓦尔德熟化来创造先进材料的方法。通过有意允许这一过程的发生，科学家可以设计具有特定性质的材料，例如增强强度或改善热导率。这种方法对纳米技术和新催化剂的发展等各个应用都有影响。总之，奥斯特瓦尔德熟化是物理化学中的一个基本概念，描述了较大颗粒以较小颗粒为代价生长的过程。它的影响超越了理论理解；在众多行业中发挥着关键作用，影响从食品质量到药物配方的一切。通过掌握奥斯特瓦尔德熟化的原理，研究人员和制造商可以更好地控制和操纵材料，以实现所需的结果，最终使消费者受益并推动技术进步。