Homogenization
From Free net encyclopedia
Homogenization is a term used in Chemistry, agricultural science and in cell biology.
Contents |
Chemistry
Intensive mixing of the some not solubile phases (sometimes with addition of Surfactants) for obtain macrohomogrnical stable system.
Agricultural science
Homogenization is used on fresh milk to prevent the separation of a cream layer. In more technical terms, it can be described as a fluid mechanical process that involves the subdivision of particles or droplets into micrometre sizes to create a stable dispersion or emulsion for further processing. Homogenization forces hot milk, under high pressure, through small nozzles. The fat globules become small enough so that they remain evenly dispersed throughout the milk.
Cell biology
Homogenization is a process that involves breaking apart cells - releasing organelles and cytoplasm. When the purpose is to extract organelles, it is frequently done in two steps; first using a blender to break the tissue up, and then with an ultrasonic or mechanical tissue disruptor. The organelles are then generally separated using differential centrifugation. When the aim is to extract nucleic acids, the tissue is often ground in a mortar and pestle under liquid nitrogen.
Sometimes, however, a much milder procedure is followed, where the aim is to collect whole, intact cells. Homogenized cells must be kept at low temperatures to prevent autolysis and kept in an isotonic solution to prevent damage by osmosis.
External links
- homogenization equipment with detailed description
- explanation of the technology along with theories on how the homogenization mechanism actually works.
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