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- https://chem.libretexts.org/Courses/Lansing_Community_College/LCC%3A_Chem_151_-_General_Chemistry_I/Text/13%3A_Properties_of_Solutions/13.6%3A_ColloidsA colloid can be classified as a sol, a dispersion of solid particles in a liquid or solid; a gel, a semisolid sol in which all of the liquid phase has been absorbed by the solid particles; an aerosol...A colloid can be classified as a sol, a dispersion of solid particles in a liquid or solid; a gel, a semisolid sol in which all of the liquid phase has been absorbed by the solid particles; an aerosol, a dispersion of solid or liquid particles in a gas; or an emulsion, a dispersion of one liquid phase in another. A colloid can be distinguished from a true solution by its ability to scatter a beam of light, known as the Tyndall effect.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/ChemPRIME_(Moore_et_al.)/20%3A_Molecules_in_Living_Systems/20.05%3A_Nonpolar_LipidsA great many nonpolar lipids can be made by combining different long- chain acids with glycerol. Because these acids were originally derived from fats, they are collectively referred to as fatty acids...A great many nonpolar lipids can be made by combining different long- chain acids with glycerol. Because these acids were originally derived from fats, they are collectively referred to as fatty acids. This most-common form of animal fat serves as a storehouse for energy and as insulation against heat loss. On a molecular level it is constructed from three molecules of stearic acid and one of glycerol.
- https://chem.libretexts.org/Workbench/Book%3A_Biochemistry_Online_(Ethan's)/03%3A_Lipid_Structure/3.02%3A_Lipids_in_Water/3.2.03%3A_Micelles_and_BilayersGiven the large degree of unsaturation at C2, what do you expect the transition temperature of a liposome composed only of egg yolk PC to be? (Vesicles made using more saturated PC from mammalian sour...Given the large degree of unsaturation at C2, what do you expect the transition temperature of a liposome composed only of egg yolk PC to be? (Vesicles made using more saturated PC from mammalian sources have \(T_m\) of around 40ºC.) This high degree of unsaturation makes egg yolk PC very susceptible to oxidation, which could alter the properties of the liposome dramatically.
- https://chem.libretexts.org/Courses/CSU_Chico/CSU_Chico%3A_CHEM_451_-_Biochemistry_I/CHEM_451_Test/03%3A_Lipid_Structure/3.2%3A_Lipids_in_Water/Micelles_and_BilayersGiven the large degree of unsaturation at C2, what do you expect the transition temperature of a liposome composed only of egg yolk PC to be? (Vesicles made using more saturated PC from mammalian sour...Given the large degree of unsaturation at C2, what do you expect the transition temperature of a liposome composed only of egg yolk PC to be? (Vesicles made using more saturated PC from mammalian sources have \(T_m\) of around 40ºC.) This high degree of unsaturation makes egg yolk PC very susceptible to oxidation, which could alter the properties of the liposome dramatically.
- https://chem.libretexts.org/Courses/Los_Angeles_Trade_Technical_College/Analytical_Chemistry/2%3A_Analytical_Chemistry_2.0_(Harvey)/13%3A_Chromatographic/13.7%3A_ElectrophoresisElectrophoresis is a class of separation techniques in which we separate analytes by their ability to move through a conductive medium—usually an aqueous buffer—in response to an applied electric fiel...Electrophoresis is a class of separation techniques in which we separate analytes by their ability to move through a conductive medium—usually an aqueous buffer—in response to an applied electric field. In the absence of other effects, cations migrate toward the electric field’s negatively charged cathode.
- https://chem.libretexts.org/Courses/Los_Angeles_Trade_Technical_College/Chem_51/21%3A_Biochemistry/21.11%3A_Nonpolar_LipidsA great many nonpolar lipids can be made by combining different long- chain acids with glycerol. Because these acids were originally derived from fats, they are collectively referred to as fatty acids...A great many nonpolar lipids can be made by combining different long- chain acids with glycerol. Because these acids were originally derived from fats, they are collectively referred to as fatty acids. This most-common form of animal fat serves as a storehouse for energy and as insulation against heat loss. On a molecular level it is constructed from three molecules of stearic acid and one of glycerol.
- https://chem.libretexts.org/Workbench/Pick_Your_Poison%3A_Introduction_to_Materials_Toxicology/30%3A_Energy_Maintenance_and_Environmental_Exchange/30.02%3A_The_Digestive_System/30.2.08%3A_Chemical_Digestion_and_Absorption_-_A_Closer_LookAs you have learned, the process of mechanical digestion is relatively simple. It involves the physical breakdown of food but does not alter its chemical makeup. Chemical digestion, on the other hand,...As you have learned, the process of mechanical digestion is relatively simple. It involves the physical breakdown of food but does not alter its chemical makeup. Chemical digestion, on the other hand, is a complex process that reduces food into its chemical building blocks, which are then absorbed to nourish the cells of the body. In this section, you will look more closely at the processes of chemical digestion and absorption.
- https://chem.libretexts.org/Courses/Los_Angeles_Trade_Technical_College/Foundations_of_Introductory_Chemistry-1/21%3A_Biochemistry/21.11%3A_Nonpolar_LipidsA great many nonpolar lipids can be made by combining different long- chain acids with glycerol. Because these acids were originally derived from fats, they are collectively referred to as fatty acids...A great many nonpolar lipids can be made by combining different long- chain acids with glycerol. Because these acids were originally derived from fats, they are collectively referred to as fatty acids. This most-common form of animal fat serves as a storehouse for energy and as insulation against heat loss. On a molecular level it is constructed from three molecules of stearic acid and one of glycerol.
- https://chem.libretexts.org/Bookshelves/General_Chemistry/Map%3A_Chemistry_-_The_Central_Science_(Brown_et_al.)/13%3A_Properties_of_Solutions/13.06%3A_ColloidsA colloid can be classified as a sol, a dispersion of solid particles in a liquid or solid; a gel, a semisolid sol in which all of the liquid phase has been absorbed by the solid particles; an aerosol...A colloid can be classified as a sol, a dispersion of solid particles in a liquid or solid; a gel, a semisolid sol in which all of the liquid phase has been absorbed by the solid particles; an aerosol, a dispersion of solid or liquid particles in a gas; or an emulsion, a dispersion of one liquid phase in another. A colloid can be distinguished from a true solution by its ability to scatter a beam of light, known as the Tyndall effect.
