3 Credits

LectureFall 2022
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Fall 2022 Instructors: Ganesan Narsimhan

The structure, stability, and rheology of biological dispersions, emulsions, and foams are explained in terms of the principles of electrostatics, hydrodynamics, thermodynamics, and statistical mechanics. Additional topics include colloidal phenomena in downstream bioprocessing, as well as colloidal aspects of some food systems. Prerequisite: Thermodynamics and physical chemistry.

Course ABE 62700 from Purdue University - West Lafayette.

Fall 2024 Schedule:
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