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.
Full Answer
What is syneresis in dentistry?
syneresis A degenerative shrinkage of the vitreous humour in which the gel breaks into liquid-filled particles, which coalesce and render it partially or completely fluid. It occurs in elderly individuals and may precede vitreous detachment. See synchisis scintillans; vitreous detachment.
What are the positive aspects of syneresis?
One positive aspect of syneresis occurs in cheese making. Here a curd forms when there is a rapid movement of hydrophilic proteins out of the system. The other one is agar clarification for producing consommés and clear soups.
What is syneresis in food science?
Syneresis in food science occurs when a liquid such as water is expelled or extracted from a gel. It is highly undesirable. When you open a yogurt pot for the first time it very often looks a pleasing white homogenous mass.
What is the opposite of syneresis in chemistry?
Syneresis (chemistry) The opposite process of syneresis is imbibition, meaning, a material that absorbs water molecules from the surrounding. Alginate is also an example of imbibition since if soaked in water, it will absorb it.
syneresis
a drawing together of the particles of the disperse phase of a gel, with separation of some of the disperse medium and shrinkage of the gel, such as occurs in the clotting of blood.
syneresis
A degenerative shrinkage of the vitreous humour in which the gel breaks into liquid-filled particles, which coalesce and render it partially or completely fluid. It occurs in elderly individuals and may precede vitreous detachment. See synchisis scintillans; vitreous detachment.
¿Qué es la sinéresis?
En odontología, la sinéresis es la expulsión de agua u otras moléculas líquidas de los materiales de impresión dentales (por ejemplo, el alginato) después de que se ha tomado una impresión. Debido a este proceso, la impresión se encoge un poco y, por lo tanto, su tamaño ya no es exacto. Por esta razón, muchas empresas de impresión dentales recomiendan encarecidamente verter el modelo dental lo antes posible para evitar la distorsión de la dimensión de los dientes y los objetos en la impresión.
¿Qué es la sinéresis en la cocina?
Al cocinar, la sinéresis es la liberación repentina de humedad contenida en las moléculas de proteína, generalmente causada por un calor excesivo, que endurece en exceso la capa protectora. La humedad en el interior se expande al calentarla. La cáscara de proteína dura explota, expulsando la humedad.
What is syneresis in dentistry?
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.
What is the opposite of syneresis?
The opposite process of syneresis is imbibition, meaning, a material that absorbs water molecules from the surrounding. Alginate is also an example of imbibition since if soaked in water, it will absorb it.
What is syneresis in cheese?
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.
What is the process of coagulation and syneresis?
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.
What is the meaning of syneresis?
syn·er·e·sis. 1. Linguistics The drawing together into one syllable of two consecutive vowels or syllables, as in the formation of a diphthong. 2. Chemistry The exudation of the liquid component of a gel, caused or accompanied by a contraction of the gel.
Who calculated syneresis?
The syneresiswas calculated according to the procedure described by Aichinger et al.
Does high crosslinker cause syneresis?
For example, the addition of high crosslinker may cause syneresis[43, 44].
Why is syneresis important?
Syneresis is a major concern for product developers as it is a quality issue. It is unsightly for a start and can spoil the look of a food product.
How to prevent syneresis?
One of the ways to prevent syneresis is to increase the osmotic pressure of the gel such as increasing the gel polymer concentration. Also, decreasing the network pressure. This means managing the cross-linking of polymers in the gel by controlling the gel-setting conditions. For particulate gels, this means increasing the level of cross-linking using chemical modification to minimize the effects of phase transition.
What foods are affected by syneresis?
The type of foods affected also include jellies, other dairy products, surimi, juices – especially tomato juice, sauces, meat, soybean curds and indeed all curds.
Why does steak dries out during syneresis?
Overheating is an issue which leads to syneresis. Cooking a rare juicy steak too much and it dries it with some moisture being expressed that is evaporated off during let’s say the frying process. One positive aspect of syneresis occurs in cheese making.
When did the term "syneresis" come into use?
Syneresis enters common parlance when Graham coins the term in 1864. He was examining jellies which broke up when they were left for awhile or when disturbed. In his case, the jelly stopped being ‘one homogenous mass’ and split into solid lumps surrounded by a thin liquid.
Does starch help with syneresis?
They not only stabilise and thicken foods, they also modify texture. Cheesecakes for example often have starch added to thicken them and reduce water expression as a result of chilling which induces syneresis. Overheating is an issue which leads to syneresis.
sinéresis
1 Grammar Unión en una sola sílaba de dos vocales que normalmente se pronuncian en sílabas separadas en el interior de una palabra.
feminine noun
1 Grammar Unión en una sola sílaba de dos vocales que normalmente se pronuncian en sílabas separadas en el interior de una palabra.