Measurements of the electrophoretic mobility of droplets of decalin in aqueous media have been made under such conditions that relaxation and surface conductance effects are negligible. Results indicate that specific adsorption of hydroxyl ions occurs.Previous work on the electrophoresis of hydrocarbon oil droplets in aqueous media has indicated that the mobility is greatly influenced by the hydroxyl ion concentration in the aqueous phase.1-3 For a number of reasons, however, this work has not thrown much light on the way in which the zeta potential 5 varies with the hydroxyl ion concentration. Early workers studied mainly the mobilities of hydrocarbon droplets present in emulsions in which, frequently, hydroxyl ion concentration was only one of a number of variables : other substances were added with a view to adjusting the density of the system or to keep the thickness of the double layer constant. In certain cases the emulsions used were made by injecting an alcoholic solution of the hydrocarbon into boiling water.1 This method leaves a direct possibility of contamination of the interface and one of us has shown that small traces of alcohol greatly affect the electrophoretic mobility of hydrocarbon droplets.4 The size of droplets studied was usually of the order 2-4p diameter. According to the experimental work of Mooney 59 6 and the theoretical work of Henry,' Overbeek 8 and Booth,9 the mobility of hydrocarbon droplets in solutions of low electrolyte concentration is strongly size-dependent in this region. The mobility increases with droplet size up to a diameter of about 4Op.
The diffusion coefficients of salt in pork longissirnus dorsi muscle between -2 and 25" and subcutaneous back fat at -2" have been determined and compared with coefficients calculated from reported results of other workers. The rate of salt diffusion did not depend on the muscle fibre direction. Freezing the muscle at -20" had no effect on the diffusion coefficient subsequently determined at -2".
Creaminess is a textural attribute present in many foods but at present it is not possible to describe it in rheological terms. This work has been specifically designed to increase our understanding of creaminess in soups.
Panels have shown that a soup is only considered creamy when it has a completely smooth mouthfeel and when the viscosity exceeds a threshold value of 50 cps. It has been observed that a maximum creamy sensation is obtained when a certain degree of sliminess is also present. Soups have been formulated using a range of 13 starches and gums and their contributions to the creamy an slimy mouthfeel determined using quantitative sensory panels. Rheological measurements have shown that the sensory sliminess score is linearly related to the pseudoplasticity constant.
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