A colloid refers to a type of mixture in which one substance is suspended in another substance, consisting of microscopically scattered insoluble particles, such as aerosol, emulsion and foam. These mixtures can be translucent due to the Tyndall effect, in which light is scattered by the particles in the colloid. They can also have a slight color or can be opaque. A few major examples of colloids are mayonnaise, gelatin, muddy water, paper, plaster, whipped cream, milk, jelly, butter and tinted glass. Colloids are extensively used for domestic, commercial and medical purposes. They serve as thickening agents in industrial products including lotions, coatings, lubricants and toothpaste. This book elucidates the concepts and innovative models around prospective developments with respect to colloid chemistry. It consists of contributions made by international experts. This book aims to equip students and experts with the advanced topics and applications of this area of chemistry.
