ENGLISH

31/08/2014
Session Objectives
Colloids
Classification of colloids
Preparation of colloidal sols
Purification of colloidal sols
Important properties of colloidal sols
Emulsions
Identification of emulsion
Preparation of emulsions
Applications of colloids
Colloids
Solute and solvent are replaced by
dispersed phase & dispersion
medium
Sols( solid in liquid),gels(liquids
in solids), emulsions (liquid in
liquid)
Size of particles lies between that
of true solution and suspension,
i.e. 10 A
o
to 1000 A
o

Property True solution Suspension Colloidal solution
Nature Heterogeneous Appears to be homogenous
but actually heterogeneous
Particle size < 10
9
A
o
(1 nm) > 1000 A
o
(100 nm) Between 10 A
o
(1 nm) to
1000 A
o
(100 nm)
Sedimentation Do not settle Settle on standing Do not settle
Diffusion Diffuse quickly Unable to diffuse Diffuse slowly
Visibility Particles invisible Particles visible by
naked eye or under
microscope
Particles scatter light and
can be observed under
ultramicroscope
Filterability Pass easily through
animal membrane
and filter paper
Unable to pass through
animal membrane or
filter paper
Pass through filter paper
but not through animal
membrane
Appearance Clear and
transparent
Opaque Translucent
Homogeneous
Classification of colloids
Classification is based on following crIteria
Physical state of dispersed phase and
dispersion medium.
Nature of interaction between dispersed
phase and dispersion medium.
Types of particles of the dispersed phase.
Classification based on physical state of
dispersed phase and dispersion medium
Eight types of colloidal systems are possible.
Dispersed
phase


Dispersion
medium


Type of
colloid


Example

Solid

Solid

Solid sol

Some coloured glasses, and
gem stones


Solid

Liquid

Sol

Paints, cell fluids


Solid

Gas

Aerosol

Smoke, dust


Liquid

Solid

Gel

Cheese butter, jellies


Liquid

Liquid

Emulsion

Milk, hair cream


Liquid

Gas

Aerosol

Fog, mist, cloud, insecticide
sprays


Gas

Solid

Solid sol

Pumice stone, foam rubber


Gas

Liquid

Foam

Froth, whipped cream, soap-
lather


Colloids can be classified based on its combinationof dispersed phase and
dispersing medium.
Sol
Emulsion
Foam
Colloid with solid dispersed phase
Colloid with liquid deispersed phase
Colloid with gas dispersed phase
Classification based on nature of
interaction
Lyophobic colloids (solvent hating colloids )
When metals and their sulphides simply mixed with
dispersion medium, they dont form colloids.

need stabilizing to preserve them.
irreversible.
For example, colloidal solutions of gold,silver, Fe(OH)
3
,
As
2
S
3
, etc.

Lyophilic colloids ( solvent loving)
Directly formed by substances like gum, gelatine rubber etc.
on mixing with a suitable liquid(the dispersion medium).

self-stabilizing
reversible sols
For example, gums, gelatin, starch, albumin in water.
Classification based on type of
particles of the dispersed phase
Multimolecular colloids : Consists of
aggregates of a large number of atoms
or smaller molecules whose diameter is
less than 1 nm
Macromolecular colloids: In these colloids,
the molecules have sizes and dimensions
comparable to colloidal particles. For example,
proteins, starch, cellulose.
Associated colloids
At low concentrations, behave as normal, strong
electrolytes

At higher concentrations exhibit colloidal state
properties due to the formation of aggregated
particles (micelles)
The formation of micelles takes place only
above a particular temperature called
Kraft temperature (T
k
) and above a
particular micelle concentration called
Critical Micelle Concentration
E.g Soaps and detergents
Multimolecular colloids Macromolecular colloids Associated colloids
Formed by aggregation of
large number of atoms or
molecules with diameters
less than 1 nm
Formed by aggregation of large
number of ions in concentrated
solution
Lyophilic in nature Lyophobic in nature Both lyophilic and lyophobic in
nature
Molecular mass is
intermediate
High molecular mass High molecular mass
Held by weak van der
Waals forces
Held by stronger van der
Waals forces due to the
long chains
van der Waals forces increase
with increase in concentration
Formed by large
sized molecules
Preparation of Lyophobic sols
Condensation methods
Particles of atomic or molecular size are induced to form
aggregates
Exchange of solvent
Colloidal solution of phosphorus is prepared by addition of alcohol
into a solution of phosphorous in excess water.
Oxidation method
Sulphur colloids are prepared by oxidation of H
2
S by O
2
.
Reduction
Silver colloids are prepared by passing H
2
through a
saturated aqueous solution of silver oxide at 65 C.
Hydrolysis
Dark brown Fe(OH)
3
colloidal solution is prepared by adding FeCl
3

into boiling water.
Double decomposition
Arsenious sulphide colloidal solution is prepared by passing of
H
2
S gas into a solution of As
2
O
3
.
Preparation of Lyophobic sols
Dispersion methods
Mechanical disintegration
By vigorous mechanical agitation.
Peptization : Process of passing of a precipitate into
colloidal particles on adding suitable electrolyte is known
as peptisation
e.g. Fe(OH)
3
solution is formed from FeCl
3
.
Electrol-disintegration (Bredigs arc method)
Electrical disintegration of a colloidal solution, e.g.
alternating current passed through a gold solution.
Purification of colloids
Ultrafiltration
In this process the colloidal particles are separated by the process of
filtration, through a filter paper, which is impregnated with gelatin or
collodion followed by hardening in formaldehyde.
Dialysis
In this process, the colloidal particles are separated from the
impurities (mainly electrolytes) by the diffusion through a porous
membrane such as parchment, collodion, etc.
Electrodialysis
This is a special type of dialysis process, which is accelerated by the
application of a potential difference across the membrane. So ions
migrate faster than the colloids .


Electrophoresis
Beside to measure colloid charge and separate smoke and dust in the air,
electroporesis can also be to purify colloids from solute particles. The
principle work. Negative charge collloids will move to positive electrode and
the positive charge colloid wil move to negative electrode. Thus, the different
Charge of colloids can be sparted


Properties of colloids
Optical properties: Tyndall effect

When a beam of light falls at right angles to the line of view
through a solution, the solution appears to be luminescent and
due to scattering of light the path becomes visible.
Quite strong in lyophobic colloids while in lyophilic colloids it is quite weak.
Properties of colloids
Brownian movement: Zig- zag
movement of colloidal particles in
a colloidal sol
Properties of colloids
Movement of colloidal particles under
influence of electric field
Electrophoresis
Properties of colloids
Electro-osmosis: molecules of dispersion medium are allowed to move
under influence of electric field
Coagulation or flocculation:Process which involves coming
together of colloidal particles so as to change into large sized
particles which ultimately settle as a precipitate or float on
surface.It is generally brought about by addition of electrolytes.
The minimum amount of an electrolyte that must be added to one litre
of a colloidal solution so as to bring about complete coagulation or
flocculation is called coagulation or flocculation value.Smaller is the
flocculation value of an electrolyte,greater is the coagulating or
precipitating power.
Properties of colloids
For positively charged, then the coagulating
power of electrolytes follow the following order:
3 2
4 4
PO SO Cl


Hardy schulze law : Coagulating power of an
electrolyte increases rapidly with the increase in
the valency of cation or anion.
For negatively charged sol, the coagulating
power of electrolytes are
AlCl
3
> BaCl
2
> NaCl or Al
3+
> Ba
2+
> Na
+
Gold Number
Covering up of lyophobic particles by lyophilic
particles is known as its protective action and such
colloids are called protective colloids.
Gold number is defined as amount of protective sol that
will prevent the coagulation of 10 ml of a gold solution on
the addition of 1 ml of 10% NaCl solution.
Smaller the gold number,higher is protective power
Emulsion
A colloidal dispersion of one liquid in another immiscible liquid is
known as an emulsion,
e.g. milk, Na-soaps, vanishing cream, etc.
1. Oil in water, where oil is the dispersed phase and water
is the dispersion medium, e.g. milk.

2. Water in oil where water is the dispersed phase and oil
is the dispersed medium, e.g. butter, cream.
Types of emulsions
Cleaning Action of Soap
Soap contains a nonpolar carbon end that
dissolves in nonpolar fats and oils, and a
polar end that dissolves in water.

Dust and soap molecules form micelles
that dissolve in water and are
washed away.
Soap forms a precipitate with ions in hard
water (Ca
2+
, Mg
2+
, Fe
3+
)
Applications of colloids
1. Rubber plating
2. Sewage disposal
3. Smoke screen
4. Purification of water
5. Cleaning action of soap
6. In medicine
7. Formation of delta
8. Photography
9. Artificial rain
Sols and gels
Sols and gels are both liquid loving (lyophilic) colloids.
A sol is a liquid colloid or mixture in which solid particles
are dispersed in a liquid phase. The disperse phase is
attracted to molecules of the continuous phase.
Sometimes the mixture needs to be heated and stirred.
When this solution cools, the sol changes into a gel,
which resembles a solid rather than a liquid. Both
protein and starch can be used in the formation of a
sol or gel.
Sols and gels
When a jelly is made, gelatine is
dispersed into a liquid and heated
to form a sol. As the sol cools,
protein molecules unwind forming
a network that traps water and
forms a gel.

If cornflour is mixed with water and
heated, the starch granules absorb
water until they rupture, the starch
then disperses in the water and the
mixture becomes more viscous and
forms a gel on cooling.
Other types of gel
Other types of gel are formed with pectin
and agar.
Pectin, a form of carbohydrate found in
fruits, is used in the production of jam to
help it set. However, for it to gel there
must be at least 50% sugar and conditions
should be acidic. Agar is a
polysaccharide extracted from seaweed
which is capable of forming gels.
If a gel is allowed to stand for a time, it
starts to weep.
This loss of liquid is known as syneresis.
Emulsions
When water and oil are shaken together, they form
an emulsion. This emulsion is unstable. If left to stand,
the oil will form a separate layer on top of the water,
e.g. traditional French dressing.

The two liquids are immiscible (they will not mix
together). A stable emulsion is formed when two
immiscible liquids are held stable by a third substance,
called an emulsifying agent.
Emulsions
An emulsion may be oil-in-water (o/w) in which case small oil
droplets are dispersed through water, e.g. milk, or water-in-oil
(w/o) in which case small water droplets are dispersed through
oil, e.g. butter.

Emulsions
An emulsifying agent is made up of
two parts.

One is hydrophilic (water loving) and
the other is hydrophobic (water
hating).

The emulsifier holds the disperse phase
within the continuous phase. This
results in the emulsion becoming
stable.
Emulsions
Mayonnaise is an example of a
stable emulsion of oil and vinegar,
when egg yolk (lecithin) may be
used as an emulsifying agent.
Stabilisers are often added to
emulsions to increase the viscosity
of the product. These help
improve the stability of the
emulsion, as over time the
emulsion may separate.
Stabilisers also increase shelf life,
E461 methylcellulose, used in low
fat spreads.
Foams
Foams are composed of small bubbles
of gas (usually air) dispersed in a
liquid, e.g. egg white foam. As liquid
egg white is whisked, air bubbles are
incorporated.
The mechanical action causes
albumen proteins to unfold and form
a network, trapping the air.
If egg white is heated, protein
coagulates and moisture is driven off.
This forms a solid foam, e.g. a
meringue. Ice cream, bread and
cake are other examples of solid
foams.
Review of the learning objectives
To define colloidal systems.
To explain the difference between a sol and a gel.
To understand how emulsions are formed.
To define and recognise examples of foams.
Thank you