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Macam-macam koloid
Koloid memiliki bentuk bermacam-macam, tergantung dari fase zat
pendispersi dan zat terdispersinya. Beberapa jenis koloid:
Aerosol yang memiliki zat pendispersi berupa gas. Aerosol yang
memiliki zat terdispersi cair disebut aerosol cair (contoh: kabut)
sedangkan yang memiliki zat terdispersi padat disebut aerosol
padat (contoh: asap).
Sol
Emulsi
Buih
Gel
Sifat-sifat Koloid
Efek Tyndall
Efek Tyndall ialah gejala penghamburan berkas sinar (cahaya) oleh
partikel-partikel koloid. Hal ini disebabkan karena ukuran molekul koloid
yang cukup besar. Efek tyndall ini ditemukan oleh John Tyndall (1820-
1893), seorang ahli fisika Inggris. Oleh karena itu sifat itu disebut efek
tyndall.
Efek tyndall adalah efek yang terjadi jika suatu larutan terkena sinar.
Pada saat larutan sejati (gambar kiri) disinari dengan cahaya, maka larutan
tersebut tidak akan menghamburkan cahaya, sedangkan pada sistem koloid
(gambar kanan), cahaya akan dihamburkan. hal itu terjadi karena partikel-
partikel koloid mempunyai partikel-partikel yang relatif besar untuk dapat
menghamburkan sinar tersebut. Sebaliknya, pada larutan sejati, partikel-
partikelnya relatif kecil sehingga hamburan yang terjadi hanya sedikit dan
sangat sulit diamati.
Gerak Brown
Gerak Brown ialah gerakan partikel-partikel koloid yang senantiasa
bergerak lurus tapi tidak menentu (gerak acak/tidak beraturan). Jika kita
amati koloid dibawah mikroskop ultra, maka kita akan melihat bahwa
partikel-partikel tersebut akan bergerak membentuk zigzag. Pergerakan
zigzag ini dinamakan gerak Brown. Partikel-partikel suatu zat senantiasa
bergerak. Gerakan tersebut dapat bersifat acak seperti pada zat cair dan
gas( dinamakan gerak brown), sedangkan pada zat padat hanya beroszillasi
di tempat ( tidak termasuk gerak brown ). Untuk koloid dengan medium
pendispersi zat cair atau gas, pergerakan partikel-partikel akan
menghasilkan tumbukan dengan partikel-partikel koloid itu sendiri.
Tumbukan tersebut berlangsung dari segala arah. Oleh karena ukuran
partikel cukup kecil, maka tumbukan yang terjadi cenderung tidak
seimbang. Sehingga terdapat suatu resultan tumbukan yang menyebabkan
perubahan arah gerak partikel sehingga terjadi gerak zigzag atau gerak
Brown.
Semakin kecil ukuran partikel koloid, semakin cepat gerak Brown yang
terjadi. Demikian pula, semakin besar ukuran partikel koloid, semakin
lambat gerak Brown yang terjadi. Hal ini menjelaskan mengapa gerak
Brown sulit diamati dalam larutan dan tidak ditemukan dalam campuran
heterogen zat cair dengan zat padat (suspensi). Gerak Brown juga
dipengaruhi oleh suhu. Semakin tinggi suhu sistem koloid, maka semakin
besar energi kinetik yang dimiliki partikel-partikel medium
pendispersinya. Akibatnya, gerak Brown dari partikel-partikel fase
terdispersinya semakin cepat. Demikian pula sebaliknya, semakin
rendah suhu sistem koloid, maka gerak Brown semakin lambat.
Adsorpsi
Adsorpsi ialah peristiwa penyerapan partikel atau ion atau senyawa lain
pada permukaan partikel koloid yang disebabkan oleh luasnya permukaan
partikel. (Catatan : Adsorpsi harus dibedakan dengan absorpsi yang
artinya penyerapan yang terjadi di dalam suatu partikel). Contoh : (i)
Koloid Fe(OH)3 bermuatan positif karena permukaannya menyerap ion H+.
(ii) Koloid As2S3 bermuatan negatif karena permukaannya menyerap ion
S2.
Muatan koloid
Dikenal dua macam koloid, yaitu koloid bermuatan positif dan koloid
bermuatan negatif.
Koagulasi koloid
Koagulasi adalah penggumpalan partikel koloid dan membentuk endapan.
Dengan terjadinya koagulasi, berarti zat terdispersi tidak lagi membentuk
koloid. Koagulasi dapat terjadi secara fisik seperti pemanasan, pendinginan
dan pengadukan atau secara kimia seperti penambahan elektrolit,
pencampuran koloid yang berbeda muatan.
Koloid pelindung
Koloid pelindung ialah koloid yang mempunyai sifat dapat melindungi koloid
lain dari proses koagulasi.
Dialisis
Dialisis ialah pemisahan koloid dari ion-ion pengganggu dengan cara ini
disebut proses dialisis. Yaitu dengan mengalirkan cairan yang tercampur
dengan koloid melalui membran semi permeable yang berfungsi sebagai
penyaring. Membran semi permeable ini dapat dilewati cairan tetapi tidak
dapat dilewati koloid, sehingga koloid dan cairan akan berpisah.
Elektroforesis
Elektroferesis ialah peristiwa pemisahan partikel koloid yang bermuatan
dengan menggunakan arus listrik.
Posted by Veronica Chua at 11:59 PM
http://kimiaverr21.blogspot.com/2010/02/koloid-dan-sifat-
sifatnya.html
February 15 2011
Description
This section is from the book "Experimental Cookery From The Chemical And Physical
Standpoint", by Belle Lowe. Also available from Amazon: Experimental cookery.
Fluidity and viscosity. Bingham uses the term fluidity to express the opposite of viscosity. A
fluid like water yields readily to any force that tends to change its form, whereas a viscous
substance shows some resistance to flow. Viscosity is one of the important properties of
colloidal systems. As a general rule, the lyophobic colloids show a viscosity but little greater
than that of the dispersion medium, the viscosity increasing only slightly with increasing
concentration of the micelles. But the lyophilic colloids may show very high viscosities or even
plasticity with very low concentrations of the micelles.
Bingham states that "a mixture of liquids may have an indefinite number of fluidities
dependent upon the method of mixing, in other words, upon the structure of the liquid." He
also states that colloidalsolutions show differences in fluidity due to differences in structure.
Thus it is possible that cake or other batters made with the same materials and the same
proportion of materials may show differences in the structure of the finished cake on account
of different methods of mixing, giving different viscosities to the batter.
Some substances flow readily; others resist flow; and some must have weight applied to start
flow. When a substance tends to resist a shearing force it may exhibit a flow that is
characterized as viscous, turbulent, or plastic. If the substance entirely regains its original
shape, when the shearing stress is removed, it shows perfect elasticity. If the original shape is
not entirely regained and the substance is deformed to an extent directly proportional to the
shearing force, then the substance is said to show viscosity. This flow that is directly
proportional to the shearing force is called linear flow. By this is meant that if a weight of 1
pound produces a definite deformation, a weight of 2 pounds produces twice that
deformation. Turbulent flow is the flow obtained when the ratio of the shearing force to the
deformation decreases.
A pure liquid at a given temperature and pressure has a definite fluidity. The viscosity of water
is approximately six times as great at 0 as at 100C. The viscosity of sols usually decreases
with an increase in ternperature, part of this being due to the effect of temperature upon the
intermicellar liquid. Gortner states that in "colloid systems changes due to temperature are
influenced not only by the viscosity of the dispersion medium but likewise by the effect of
temperature on solvation." Thus gelatinand agar-agar form sols with rather low viscosity at
high temperatures when compared to the viscous liquid or plastic gels they form at low
temperatures. Starch usually forms a suspension at low temperatures, and its decided
increase in viscosity or plasticity comes with rapid hydration at the gelatinization point.
Gortner states that heating a starch paste beyond the gelatinization temperature causes a
decrease in viscosity or plasticity. Electrolytes added to lyophilic systems, often even in
traces, cause great changes in the viscosity of the sol.
The factors affecting the viscosity of lyophilic systems. Gort-ner adds an eleventh factor, that
of rate of shear, pointed out by Sharp and Gortner, to the ten given by Ostwald that cause
variation in the viscosity of lyophilic systems. They are as follows: (1) concentration, (2)
temperature, (3) degree of dispersion, (4) solvation, (5) electrical charge, (6) previous thermal
treatment, (7) previous mechanical treatment, (8) the presence or absence of other lyophilic
colloids, (9) the age of the lyophilic sol, (10) the presence of both electrolytes and non-
electrolytes, and (11) the rate of shear.
Viscosity is closely related to the consistency of the finished product in food preparation. So
close is this relation in many cases that the ten factors listed by Ostwald may nearly be taken
as ten commandments of food preparation. Thus the consistency of a custard is influenced
by the concentration of egg or the protein micelles; the temperature to which it is cooked; the
degree of dispersion of the micelles, which is influenced by the reaction and other factors; the
degree of hydration, which is influenced by reaction, the kind and concentration of salts
present, etc.; the beating of the egg; the use of milk or water; how long the custard has aged
in addition to the age of the eggs and milk when used; the kinds and concentration of salts in
the egg and milk as well as the addition of sodium chloride and the non-electrolyte sugar.
Since the line of demarcation between sols and gels is not a definite one, fruit jellies, gelatin,
milk, cream, as well as egg dishes, may be added to the group of foods in which the
consistency of the finished product is related to viscosity. But this does not end
the application, for the structure or type of product in baked goods is closely related to the
viscosity of the batter or dough, which in turn is influenced by all these factors. Of course
these factors or nearly the same ones affect other properties as well as viscosity of food
materials. Thus the extensibility of gluten, the heat coagulation of proteins, etc., are
influenced by many or all of these factors.
Plasticity. Bingham defines plasticity as "a property of solids in virtue of which they hold their
shape permanently under the action of small shearing stresses but they are readily deformed,
worked or molded, under somewhat larger stresses. Plasticity is thus a complex property,
made up of two independent factors, which we must evaluate separately." Modeling clay is
plastic. Plasticity is an important property of fats used for cakes, biscuits, and pastry. A
plastic fat has a consistency such that it will form a thin sheet or layer in a batter or it will
retain air bubbles when "creamed." The enclosing of these air bubbles in the fat is an aid in
leavening cakes and may assist in obtaining a velvety texture, for the enclosing of the air
renders the fat more plastic, thus more easily distributed in the batter at lower temperatures.
http://chestofbooks.com/food/science/Experimental-Cookery/Fluidity-Viscosity-
And-Plasticity-Of-Colloidal-Systems.html
2011-03-22
Sifat-Sifat Koloid
a. Efek Tyndall
b. Gerak Brown
Seorang ahli botani Inggris pada tahun 1827 yang
bernama Robert Brown (1773-1858), hal yang pertama kali
diamati di bawah mikroskop ultra adalah partikel koloid
yang tampak sebagai titik cahaya kecil sesuai dengan
sifatnya yang menghamburkan cahaya (efek Tyndall). Jika
pergerakkan titik cahaya atau partikel tersebut
diikuti, ternyata partikel tersebut bergerak terus-
menerus dengan gerakan zigzag. Gerak acak dari
partikel koloid dalam medium pendispersinya tersebut
disebut sebagai gerak Brown. Adanya gerak Brown membuat
partikel-partikel koloid dapat mengatasi pengaruh
gravitasi sehingga partikel-partikel ini tidak
memisahkan diri dari medium pendispersinya.
c. Adsorpsi Koloid
(iv) Elektroforesis
Oleh karena partikel koloid sol bermuatan
listrik, maka partikel ini akan bergerak dalam medan
listrik. Pergerakkan partikel koloid dalam medan
listrik disebut elektroforesis.
Dalam tabung U yang berisi sistem koloid sol
yang bermuatan positif, dimasukkan sepasang
elektrode dan diberi arus searah dari sumber
tegangan. Dapat diketahui bahwa partikel-partikel
koloid bermuatan positif tersebut bergerak menuju
elektrode dengan muatan berlawanan, yaitu elektrode
negatif (katode). Apabila sistem koloid tersebut
diganti dengan yang bermuatan negatif, maka akan
ditemukan bahwa partikel-partikel koloid akan
bergerak menuju elektrode positif (anode). Fenomena
eletroforesis dapat digunakan untuk menentukan jenis
muatan partikel koloid.
e. Koagulasi
Partikel-partikel koloid bersifat stabil karena
memiliki muatan listrik yang sejenis. Apabila muatan
listrik tersebut hilang, maka partikel-partikel koloid
tersebut akan bergabung membentuk gumpalan. Proses
pengumpulan ini disebut flokulasi (floculation) dan
gumpalannya disebut flok (flocculant). Gumpalan ini
akan mengendap akibat pengaruh gravitasi. Proses
penggumpalan partikel-partikel koloid dan
pengendapannya ini disebut koagulasi.
f. Koloid Pelindung
Berdasarkan perbedaan daya adsorpsi dari fase
terdispersi terhadap medium pendispersinya yang berupa
zat cair, koloid dapat dibedakan menjadi dua jenis.
Sistem koloid di mana partikel terdispersinya mempunyai
daya adsorpsi yang relatif besar disebut koloid liofil.
Sedangkan sistem koloid dimana partikel terdispersinya
mempunyai daya adsorpsi yang relatif kecil disebut
koloid liofob. Koloid liofil bersifat lebih stabil,
sedangkan koloid liofob bersifat kurang stabil. Koloid
liofil yang berfungsi sebagai koloid pelindung.
Koloid liofil dan koloid liofob
Koloid yang memiliki medium pendispersi berupa zat
cair dapat menjadi koloid liofil dan koloid liofob.
- Koloid liofil (suka cairan) adalah koloid dimana
terdapat gayatarik menarik yang cukup besar antara
fase terdispersi dan medium pendispersinya.
Contohnya, dispersi kanji, sabun, deterjen, dan
protein dalam air.
- Koloid liofob (tidak suka cairan) adalah koloid di
mana terdapatgaya tarik menarik yang lemah atau
bahkan tidak ada gaya tarik menarik antara fase
terdsipersi dan medium pendispersinya. Contohnya,
dispersi emas, Fe (OH)3, dan belerang dalam air.
Jika medium pendispersi koloid ini adalah air, maka
istilah yang digunakan adalah koloid hidrofil dan
koloid hidrofob.
Gaya tarik menarik koloid hidrofil yang lebih kuat
dibandingkan koloid hidrofob disebabkan oleh
keberadaan ikan hidrogen yang terbentuk antara fase
terdispersi dan air (medium pendispersi).
Sebagai contoh ikatan hidrogen antara gugus amino (-
NH2 atau - NH-) molekul protein dan molekul air,
ikatan hidrogen antara gugus -OH molekul kanji dan
molekul air. Ikatan hidrogen ini tidak ditemukan
dalam koloid liofob seperti dispersi emas atau
belerang dalam air.
http://www.freewebs.com/leosylvi/sifatsifatkoloidsol.htm
2011-03-22
http://www.xamplified.com/colloidal-dispersions/
2011-03-22
http://old.iupac.org/goldbook/C01174.pdf
2011-03-22
A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and
a continuous phase (or dispersion medium). A colloidal system may be solid, liquid,
or gaseous.
Many familiar substances are colloids, as shown in the chart below. In addition to these
naturally occurring colloids, modern chemical process industries utilize high shear mixing
technology to create novel colloids.
Some colloids are translucent because of the Tyndall effect, which is the scattering of light
by particles in the colloid. Other colloids may be opaque or have a slight color.
Colloidal systems (also called colloidal solutions or colloidal suspensions) are the subject
of interface and colloid science. This field of study was introduced in 1861
by Scottish scientist Thomas Graham.
Contents
[hide]
1 Classification of colloids
2 Hydrocolloids
7 Colloidal crystals
8 Colloids in biology
11 See also
12 References
13 Further reading
14 External links
[edit]Classification of colloids
Because the size of the dispersed phase may be difficult to measure, and because colloids
have the appearance of solutions, colloids are sometimes identified and characterized by
their physico-chemical and transport properties. For example, if a colloid consists of a solid
phase dispersed in a liquid, the solid particles will not diffuse through a membrane, whereas
with a true solution the dissolved ions or molecules will diffuse through a membrane. Because
of the size exclusion, the colloidal particles are unable to pass through the pores of an
ultrafiltration membrane with a size smaller than their own dimension. The smaller the size of
the pore of the ultrafiltration membrane, the lower the concentration of the dispersed colloidal
particules remaining in the ultrafiltred liquid. The exact value of the concentration of a truly
dissolved species will thus depend on the experimental conditions applied to separate it from
the colloidal particles also dispersed in the liquid. This is, a.o., particularly important
for solubility studies of readily hydrolysed species such as Al, Eu, Am, Cm, ... or organic
matter complexing these species.
Dispersed phase
Medium / Phas
es
Gas Liquid Solid
In some cases, a colloid can be considered as a homogeneous mixture. This is because the
distinction between "dissolved" and "particulate" matter can be sometimes a matter of
approach, which affects whether or not it is homogeneous or heterogeneous.
[edit]Hydrocolloids
A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed
in water. A hydrocolloid has colloid particles spread throughout water, and depending on the
quantity of water available that can take place in different states, e.g., gel or sol (liquid).
Hydrocolloids can be either irreversible (single-state) or reversible. For example, agar, a
reversible hydrocolloid of seaweedextract, can exist in a gel and sol state, and alternate
between states with the addition or elimination of heat.
Many hydrocolloids are derived from natural sources. For example, agar-
agar and carrageenan are extracted from seaweed, gelatin is produced by hydrolysis of
proteins of bovine and fish origins, andpectin is extracted from citrus peel and
apple pomace.
Gelatin desserts like jelly or Jell-O are made from gelatin powder, another effective
hydrocolloid. Hydrocolloids are employed in food mainly to
influence texture or viscosity (e.g., a sauce). Hydrocolloid-based medical dressings are
used for skin and wound treatment.
Other main hydrocolloids are xanthan gum, gum arabic, guar gum, locust bean gum,
cellulose derivatives as carboxymethyl cellulose, alginate and starch.
Excluded volume repulsion: This refers to the impossibility of any overlap between
hard particles.
Electrostatic interaction: Colloidal particles often carry an electrical charge and
therefore attract or repel each other. The charge of both the continuous and the dispersed
phase, as well as the mobility of the phases are factors affecting this interaction.
van der Waals forces: This is due to interaction between two dipoles that are either
permanent or induced. Even if the particles do not have a permanent dipole, fluctuations
of the electron density gives rise to a temporary dipole in a particle. This temporary dipole
induces a dipole in particles nearby. The temporary dipole and the induced dipoles are
then attracted to each other. This is known as van der Waals force, and is always present
(unless the refractive indexes of the dispersed and continuous phases are matched), is
short-range, and is attractive.
Entropic forces: According to the second law of thermodynamics, a system
progresses to a state in which entropy is maximized. This can result in effective forces
even between hard spheres.
Steric forces between polymer-covered surfaces or in solutions containing non-
adsorbing polymer can modulate interparticle forces, producing an additional steric
repulsive force (which is predominantly entropic in origin) or an attractive depletion force
between them. Such an effect is specifically searched for with tailor-
made superplasticizers developed to increase the workability of concrete and to reduce
its water content.
Removal of the electrostatic barrier that prevents aggregation of the particles. This
can be accomplished by the addition of salt to a suspension or changing the pH of a
suspension to effectively neutralize or "screen" the surface charge of the particles in
suspension. This removes the repulsive forces that keep colloidal particles separate and
allows for coagulation due to van der Waals forces.
Addition of a charged polymer flocculant. Polymer flocculants can bridge individual
colloidal particles by attractive electrostatic interactions. For example, negatively-charged
colloidal silica or clay particles can be flocculated by the addition of a positively-charged
polymer.
Addition of non-adsorbed polymers called depletants that cause aggregation due to
entropic effects.
Physical deformation of the particle (e.g., stretching) may increase the van der Waals
forces more than stabilization forces (such as electrostatic), resulting coagulation of
colloids at certain orientations.
Multiple light scattering coupled with vertical scanning is the most widely used technique to
monitor the dispersion state of a product, hence identifying and quantifying destabilisation
phenomena.[3][4][5][6] It works on concentrated dispersions without dilution. When light is sent
through the sample, it is backscattered by the particles / droplets. The backscattering intensity
is directly proportional to the size and volume fraction of the dispersed phase. Therefore, local
changes in concentration (e.g.Creaming and Sedimentation) and global changes in size
(e.g.flocculation, coalescence) are detected and monitored.
[edit]Colloidal crystals
Main article: Colloidal crystal
A colloidal crystal is a highly ordered array of particles that can be formed over a very long
range (typically on the order of a few millimeters to one centimeter) and that
appear analogous to their atomic or molecular counterparts.[9] One of the
finest natural examples of this ordering phenomenon can be found in precious opal, in which
brilliant regions of pure spectral color result from close-packeddomains
of amorphous colloidal spheres of silicon dioxide (or silica, SiO2).[10][11] These spherical
particles precipitate in highly siliceous pools in Australia and elsewhere, and form these
highly ordered arrays after years of sedimentation and compression under hydrostatic and
gravitational forces. The periodic arrays of submicrometre spherical particles provide similar
arrays of interstitialvoids, which act as a natural diffraction grating for visible light waves,
particularly when the interstitial spacing is of the same order of magnitude as
the incident lightwave.[12][13]
The large number of experiments exploring the physics and chemistry of these so-called
"colloidal crystals" has emerged as a result of the relatively simple methods that have evolved
in the last 20 years for preparing synthetic monodisperse colloids (both polymer and mineral)
and, through various mechanisms, implementing and preserving their long-range order
formation.
[edit]Colloids in biology
In the early 20th century, before enzymology was well understood, colloids were thought to
be the key to the operation of enzymes; i.e., the addition of small quantities of an enzyme to
a quantity of water would, in some fashion yet to be specified, subtly alter the properties of the
water so that it would break down the enzyme's specific substrate,[citation needed] such as a
solution of ATPasebreaking down ATP. Furthermore, life itself was explainable in terms of
the aggregate properties of all the colloidal substances that make up an organism. As more
detailed knowledge of biology andbiochemistry developed, the colloidal theory was
replaced by the macromolecular theory, which explains an enzyme as a collection of
identical huge molecules that act as very tiny machines, freely moving about between the
water molecules of the solution and individually operating on the substrate, no more
mysterious than a factory full of machinery. The properties of the water in the solution are not
altered, other than the simple osmotic changes that would be caused by the presence of
any solute. In humans, both the thyroid gland and the intermediate lobe (pars intermedia)
of the pituitary gland contain colloid follicles.
http://en.wikipedia.org/wiki/Colloid
2011-03-22