Reply to "Comment on 'The Mayonnaise Effect'"
Reply to "Comment on 'The Mayonnaise Effect'"
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回复“对‘蛋黄酱效应’的评论”
DOI：
10.1021/acs.jpcb.8b01428
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
Wynne K
中科院分区：
文献类型：
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作者：
Wynne K
最近，我描述了添加溶质所引起的液体结构化如何根据Vogel-Fulcher-Tammann型表达式引起粘度增加。1粘度随浓度的快速增加可以理解为在临界浓度下的堵塞转变。这种效应被称为“蛋黄酱效应”（见图1）。在Wessling的评论中，2指出蛋黄酱是乳液而不是溶液。溶液确实处于平衡状态，而乳状液如蛋黄酱则不然。然而，与Wessling的评论一致，乳液确实由于不规则尺寸的液滴的三维网络的堵塞（或凝胶形成）而获得其高粘度。这一点在评论意见的图1和图2中可以清楚地看到。
Recently I described how the structuring of a liquid caused by the addition of solutes causes the viscosity to increase according to a Vogel− Fulcher− Tammann type expression. 1 The rapid viscosity increase as a function of concentration can be understood in terms of a jamming transition at a critical concentration. This effect was referred to as “the mayonnaise effect”(see Figure 1). In the Comment by Wessling, 2 it is pointed out that mayonnaise is an emulsion and not a solution. It is true that solutions are at equilibrium whereas emulsions such as mayonnaise are not. However, consistent with the Comment by Wessling, emulsions do attain their high viscosity because of the jamming (or gel formation) of a threedimensional network of irregularly sized droplets. This can be seen clearly in Figures 1 and 2 of the Comment.