From this, we started focusing on the phenomenon called syneresis, the expulsion of liquid from a gel.
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Therefore, local changes in concentration (drainage, syneresis) and global changes in size (ripening, coalescence) are detected and monitored.
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Syneresis (also spelled 'synæresis' or 'synaeresis'), in chemistry, is the extraction or expulsion of a liquid from a gel, as when serum drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt. Syneresis can also be observed when the amount of diluent in a swollen polymer exceeds the solubility limit as the temperature changes. A household example of this is the counter intuitive expulsion of water from dry gelatin when the temperature increases.
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Syneresis has also been proposed as the mechanism of formation of the amorphous silicate composing the frustule of diatoms. In the processing of dairy milk, for example during cheese making, syneresis is the formation of the curd due to the sudden removal of the hydrophilic macropeptides, which causes an imbalance in intermolecular forces. Bonds between hydrophobic sites start to develop and are enforced by calcium bonds which form as the water molecules in the micelles start to leave the structure. This process is usually referred to as the phase of coagulation and syneresis.
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Some crack patterns resemble subaerial desiccation cracks (mudcracks), which in turn has caused some confusion as to the differences between desiccation cracks and syneresis cracks. Desiccation mudcracks are usually continuous, polygonal, and have U- or V- shaped cross sections that would have been filled in with sediment from above. Syneresis cracks, however, are usually discontinuous, spindle or sinuous in shape, and have U- or V- shaped cross sections that have been filled in with sediment from above or below.
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The common stabilizers that are added to sour cream are polysaccharides and gelatin, including modified food starch, guar gum, and carrageenans. The reasoning behind the addition of stabilizers to fermented dairy products is to provide smoothness in the body and texture of the product. The stabilizers also assist in the gel structure of the product and reduce whey syneresis. The formation of these gel structures, leaves less free water for whey syneresis, thereby extending the shelf life.
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The splitting of the bond between residues 105 and 106 in the κ-casein molecule is often called the primary phase of the rennet action, while the phase of coagulation and syneresis is referred to as the secondary phase. In cooking, syneresis is the sudden release of moisture contained within protein molecules, usually caused by excessive heat, which over-hardens the protein shell. Moisture inside expands upon heating. The hard protein shell pops, expelling the moisture.
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In dentistry, syneresis is the expulsion of water or other liquid molecules from dental impression materials (alginate for example) after an impression has been taken. Due to this process, the impression shrinks a little and therefore its size is no longer accurate. For this reason, many dental impression companies strongly recommend to pour the dental cast as soon as possible to prevent distortion of the dimension of the teeth and objects in the impression. The opposite process of syneresis is imbibition, meaning, a material that absorbs water molecules from the surrounding.
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Central vitreous liquefies, fibrillar degeneration occurs, and the tracts break up (syneresis). Coarse strands develop with ageing. The gel volume decreases with age, and the liquid volume increases. The cortex may disappear at sites, allowing liquid vitreous to extrude adjacently into the potential space between vitreous cortex and retina (vitreous detachment).
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This is a process known as syneresis. A small amount of water can be seen on top of the gel. Retrogradation is directly related to the staling or aging of bread.Cereals in breadmaking: a molecular colloidal approach, Ann-Charlotte Eliasson, Kåre Larsson, CRC Press, 1993, pages: 126-129, , Retrograded starch is less digestible (see resistant starch).
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Synchysis scintillans is a degenerative condition of the eye resulting in liquefied vitreous humor and the accumulation of cholesterol crystals within the vitreous. It is also known as cholesterolosis bulbi. The vitreous liquifies in a process known as syneresis. Synchysis scintillans appears as small white floaters that freely move in the posterior part of the eye, giving a snow globe effect.
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Most of the Palynomorphs found on the Toarcian strata are connected with the ones found on the Sorthat Formation. With nearly 40 m thick, the upper section of the formation is composed mostly by a series of cross-bedded, cross-laminated, wave-rippled and bioturbated sand and heteroliths with sporadic Syneresis cracks, Pyrite nodules, the ichnofossils Planolites isp. and Teichichnus isp. and brackish-marine palynomorphs, mostly dinoflagellates.
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Stirred custard is thickened by coagulation of egg protein, while the same gives baked custard its gel structure. The type of milk used also impacts the result. Most important to a successful stirred custard is to avoid excessive heat that will cause over- coagulation and syneresis that will result in a curdled custard. Eggs contain the proteins necessary for the gel structure to form, and emulsifiers to maintain the structure.
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Experimental investigation of subaqueously formed syneresis cracks has usually been carried out in one of two ways. One way to induce cracking was by sedimentation from a saline solution and a non-swelling clay. However, when freshwater was used, no cracking could be induced in non- swelling clays, although in mud containing as little as two percent swelling clay, cracking was easily induced when salinity changes were introduced to the surrounding water.
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Belitz, W. Grosch, P. Schieberle; Food Chemistry; Springer, Berlin; April 2004 To prepare a pectin-gel, the ingredients are heated, dissolving the pectin. Upon cooling below gelling temperature, a gel starts to form. If gel formation is too strong, syneresis or a granular texture are the result, while weak gelling leads to excessively soft gels. Amidated pectins behave like low- ester pectins but need less calcium and are more tolerant of excess calcium.
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In linguistics, synaeresis (; also spelled syneresis) is a phonological process of sound change in which two adjacent vowels within a word are combined into a single syllable. The opposite process, in which two adjacent vowels are pronounced separately, is known as "diaeresis". For any given word, speakers generally hold a traditional view about the standard pronunciation of that word. When realized in a careful reading style, each particular word is associated with this single, standard phonetic form.
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Whey syneresis is the loss of moisture by the expulsion of whey. This expulsion of whey can occur during the transportation of containers holding the sour cream, due to the susceptibility to motion and agitation. The next step in the manufacturing process is the acidification of the cream. Organic acids such as citric acid or sodium citrate are added to the cream prior to homogenization in order to increase the metabolic activity of the starter culture.
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Vegan coconut whipped topping Imitations of whipped cream, often sold under the name whipped topping or squirty cream, are commercially available. They may be used to avoid dairy ingredients, to provide extended shelf life, or to reduce the price (although some popular brands cost twice as much as whipped cream). Artificial whipped topping normally contains some mixture of partially hydrogenated oil, sweeteners, water, and stabilizers and emulsifiers added to prevent syneresis. It may be sold frozen in plastic tubs (e.g.
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The main use for pectin is as a gelling agent, thickening agent and stabilizer in food. The classical application is giving the jelly- like consistency to jams or marmalades, which would otherwise be sweet juices. Pectin also reduces syneresis in jams and marmalades and increases the gel strength of low-calorie jams. For household use, pectin is an ingredient in gelling sugar (also known as "jam sugar") where it is diluted to the right concentration with sugar and some citric acid to adjust pH.
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Synthetic methylation however have the reverse effect, whereby increased methylation lowers the gelling temperature. A variety of chemically modified agaroses with different melting and gelling temperatures are available through chemical modifications. The agarose in the gel forms a meshwork that contains pores, and the size of the pores depends on the concentration of agarose added. On standing, the agarose gels are prone to syneresis (extrusion of water through the gel surface), but the process is slow enough to not interfere with the use of the gel.
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Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat until incorporated. The eggs are usually slightly undercooked when removed from heat, since the eggs will continue to set. If any liquid is seeping from the eggs (syneresis), this is a sign of undercooking, overcooking or adding undercooked high- moisture vegetables. Scrambled eggs can be cooked in a microwave oven, and can also be prepared using sous-vide cooking, which gives the traditional smooth creamy texture and requires only occasionally mixing during cooking.
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The digestive enzyme α-amylase is responsible for the breakdown of the starch molecule into maltotriose and maltose, which can be used as sources of energy. Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling agent in both industrial and food-based contexts. Loose helical amylose chains have a hydrophobic interior that can bind to hydrophobic molecules such as lipids and aromatic compounds. The one problem with this is that, when it crystallizes or associates, it can lose some stability, often releasing water in the process (syneresis).
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In making Cheddar (or many other hard cheeses) the curd is cut into small cubes and the temperature is raised to approximately to 'scald' the curd particles. Syneresis occurs and cheese whey is expressed from the particles. The Cheddar curds and whey are often transferred from the cheese vat to a cooling table which contains screens that allow the whey to drain, but which trap the curd. The curd is cut using long, blunt knives and 'blocked' (stacked, cut and turned) by the cheesemaker to promote the release of cheese whey in a process known as 'cheddaring'.
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Some examples include: Cross stratification is a layering structure found in gravel, sand, and coarse silt- sized sediment; the strata are distinct layers of sediment that are steeply inclined to the underlying surfaces of the deposit. Desiccation cracks are cracks formed due to drying out of newly deposited mud; these form in sub- aerial climates. Syneresis cracks are cracks in mud formed by mechanisms other than sub-aerial climate exposure. These mechanisms include Contraction caused by the clumping of settled clay sediment, contraction due to the deposition/compaction of a settling clay layer during faulting, compaction of smectitic clay because of lost interlayer water due to a change in salinity in surrounding water, compaction dewatering under sediment causing injection from below or collapsing from above, and tensional openings due to down-sloping of a surface mud layer.
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