(chemistry) The separation, by addition of a third component, of an aqueous solution of a macromolecule colloid (polymer) into two liquid phases, one of which is colloid-rich (the coacervate) and the other an aqueous solution of the coacervating agent (the equilibrium liquid).
coacervation
| Sci-Tech Dictionary: coacervation |
(kō′as·ər′vā·shən)
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| Food and Nutrition: coacervation |
The heat-reversible aggregation of the amylopectin form of starch, which is believed to be one of the mechanisms involved in the staling of bread.
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 | How does pH affect coacervate formation? Read answer... |
| What properties do Microspheres and coacervates share with cells? Read answer... |
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 | What do cells have that coacervates lack? |
| Coacervate enclosed by a membrane that carries out some life activities? |
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 | Sci-Tech Dictionary. McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved. Read more |
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| Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved. Read more |
