The Mayonnaise Effect.
The Mayonnaise Effect.
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DOI：
10.1021/acs.jpclett.7b03207
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发表时间：
2017-12
期刊：
影响因子：
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通讯作者：
K. Wynne
中科院分区：
文献类型：
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作者：
K. Wynne
由液体混合或向溶剂中添加溶质引起的结构化导致粘度增加。经典的例子是蛋黄酱：两种低粘度液体，水和油的混合物，通过添加表面活性剂形成分散相，使粘度增加一千倍。高浓度溶液粘度的急剧增加是物理化学中一个长期未解决的问题。在这里，我们将表明，这种粘度增加可以理解的溶质诱导的结构的第一溶剂化壳，导致在临界浓度的堵塞过渡。当接近堵塞转变时，粘度根据Vogel-Fulcher-Tammann型表达式自然增加。这一结果质疑琼斯-多尔B系数作为溶质结构形成或破坏能力指标的有效性。
Structuring caused by the mixing of liquids or the addition of solutes to a solvent causes the viscosity to increase. The classical example is mayonnaise: a mixture of two low-viscosity liquids, water and oil, is structured through the addition of a surfactant creating a dispersed phase, causing the viscosity to increase a thousand-fold. The dramatic increase in viscosity in highly concentrated solutions is a long-standing unsolved problem in physical chemistry. Here we will show that this viscosity increase can be understood in terms of the solute-induced structuring of the first solvation shell, leading to a jamming transition at a critical concentration. As the jamming transition is approached, the viscosity naturally increases according to a Vogel-Fulcher-Tammann type expression. This result calls into question the validity of the Jones-Dole B-coefficient as an indicator of the structure making or breaking ability of solutes.