Calcium sulphate crystals, often known as gypsum crystals, are written as CaSO 4.2H 2Obecause they contain two molecules of water of crystallisation in one formula unit. Calcium sulphate dihydrate is another name for it. K. Waizumi; H. Masuda; H. Ohtaki (1992). "X-Ray Structural Studies of FeBr 2·4H 2O, CoBr 2·4H 2O, NiCl 2·4H 2O, and CuBr 2·4H 2O. cis/ trans Selectivity in Transition Metal(II) Dihalide Tetrahydrate". Inorganica Chimica Acta. 192 (2): 173–181. doi: 10.1016/S0020-1693(00)80756-2. Our new online dictionaries for schools provide a safe and appropriate environment for children. And best of all it's ad free, so sign up now and start using at home or in the classroom. Note: exclusion zones (characteristic of liquid crystalline water) have been observed in other polar liquid such as DMSO and ethanol.

Welberry, T. R, ed. (2021), International Tables for Crystallography, vol.A, Chester, England: International Union of Crystallography, doi: 10.1107/97809553602060000001, ISBN 978-1-119-95235-0, S2CID 146060934 A detailed review of blood stasis in Chinese medicine and its correlations to the themes throughout this series. In experiments, removing moisture is important because it typically controls side reactions or other unexpected consequences in the chemicals being studied. Organic compounds can be dried with drying agents like Na 2SO 4 and MgSO 4. When these anhydrous materials come into touch with water, however, the water is absorbed rather than merely evaporated. As a result, such drying solutions are incomplete, traces of water may be left behind, and compounds may be regarded as polluted as a result. Action of Heat on Hydrated Salts Morosin, B. (1970). "The Crystal Structure of Cu(NO 3) 2·2.5H 2O". Acta Crystallographica. B26 (9): 1203–1208. doi: 10.1107/S0567740870003898. Blood sludging and intravascular coagulation are also referred to as "blood stasis," one of the classic diagnoses in Chinese medicine.

Thanks For Reading!

From researching this piece (thanks to a paper by Stephanie Seneff), I discovered that the dehydration I’ve observed has actually been proven to be a consequence of the body losing a significant portion of the liquid crystalline water within it:

Cotton, F. Albert; Falvello, Larry R.; Llusar, Rosa; Libby, Eduardo; Murillo, Carlos A.; Schwotzer, Willi (1986). "Synthesis and Characterization of Four Vanadium(II) Compounds, Including Vanadium(II) Sulfate Hexahydrate and Vanadium(II) Saccharinates". Inorganic Chemistry. 25 (19): 3423–3428. doi: 10.1021/ic00239a021. Maldonado, Carmen R.; Quirós, Miguel; Salas, J.M. (2010). "Formation of 2D water morphologies in the lattice of the salt with [Cu 2(OH) 2(H 2O) 2(phen) 2] 2+ as cation and 4,6-dimethyl-1,2,3-triazolo[4,5-d]pyrimidin-5,7-dionato as anion". Inorganic Chemistry Communications. 13 (3): 399–403. doi: 10.1016/j.inoche.2009.12.033. Note: since zeta potential gets "better" as it becomes more negative, I cannot refer to that change as increasing "zeta potential" since there is ambiguity in what is being referred to (increasing typically refers to becoming more positive). For that reason, I always use words like "improve" instead. Additionally, for a positively charged colloidal system (these are much rarer), a more positive zeta potential would "improve" that system's colloidal stability. This is important because I believe that one of the fundamental issues our species now faces is that the zeta potential we evolved to maintain is no longer appropriate for the modern era. Previously, it would have created an appropriate balance between colloidal agglomeration and dispersion, but now since there are so many factors encouraging agglomeration, it is excessively tilted towards agglomeration, and for some individuals, those exposures are sufficient to cause serious illness. I suspect the variability in response is partly genetic (as there will be variation in the zeta potential each person’s physiology is innately set to). Still, since, to my knowledge, no research has ever been conducted in this area, I cannot provide evidence to support that assertion.

ice

Any protein can exist either in its standard form (which many, myself included, view as a result of the protein being a suspended colloid) or in a denatured (abnormal) form, which often correlates to it no longer being colloidally suspended. The process of cooking egg white is an excellent example; raw egg white is transparent and has a viscous fluid quality, while cooked (denatured) egg white is white and solid. Heat is not the only thing able to denature proteins; charged ions can too. Crystals are commonly recognized, macroscopically, by their shape, consisting of flat faces with sharp angles. These shape characteristics are not necessary for a crystal—a crystal is scientifically defined by its microscopic atomic arrangement, not its macroscopic shape—but the characteristic macroscopic shape is often present and easy to see. Hermann, A., Ashcroft, N. W. & Hoffmann, R. High pressure ices. Proc. Natl. Acad. Sci. USA 109, 745–750 (2012). Specific industrial techniques to produce large single crystals (called boules) include the Czochralski process and the Bridgman technique. Other less exotic methods of crystallization may be used, depending on the physical properties of the substance, including hydrothermal synthesis, sublimation, or simply solvent-based crystallization.