Samples are usually homogenized before certain analyzes
Homogenize is a verb that refers to making something homogeneous : that is, uniform . This action usually consists of the use of chemical or physical resources in a mixture made up of different substances.
The notion of homogenizing, on the other hand, can refer to coordinating, balancing or leveling the elements of a sector or a particular group . In this way they seek to unify characteristics.
Examples and applications
For example: “The national government intends to homogenize the data provided by each province before making a decision,” “The activities that are being carried out must be homogenized so that it is possible to combine the intervention criteria,” “The president intends to homogenize the thinking of the population and we are not going to allow that.”
The processes that aim to homogenize are developed in multiple areas. Biology , chemistry , agriculture and gastronomy , to name a few sciences and disciplines, use homogenization to ensure that a mixture acquires the same features or properties throughout the substance .
Heterogeneous is the opposite of homogeneous. While the homogeneous is uniform and presents similar or integrated phases, the heterogeneous is diverse and shows its different phases.
in cell rupture
The fields of biochemistry and biology take advantage of homogenization for the disintegration and rupture of cells , seeking to affect the plasma membrane as little as possible. To break the cell it is possible to resort to one of the following three mechanisms:
* use liquids to produce shear forces;
* use solids with the same objective as the previous point;
* launch a gas cavitation mechanism (create vapor cavities inside a body of water) to obtain the forces.
Homogenization of food products
Take the case of milk homogenization . In this case, homogenizing involves making the whole milk pass through very small nozzles, spraying it under pressure . This shrinks the fat globules until a cream is obtained that becomes inseparable. The homogenization of the milk causes the liquid to be white and not somewhat yellowish as it was before the process, due to the changes in the fat globules.
The mortar: one of the oldest homogenizers
Another change that we notice between natural milk and that which has gone through a homogenization process is that in the latter it is not as likely that a cream layer will form. Going back to the color of this product, it is directly linked to the size of the fat globules. This is because they cause the phenomenon known as light dispersion : a ray of white light passes through a medium that causes refraction, so that when it comes out it exhibits the colors that compose it.
In the case of ice cream, which is also prepared with milk in a large number of cases, homogenization produces an increase in the body and viscosity of the cream , which results in a more attractive presentation for the public.
The homogenizer
In every laboratory that carries out any homogenization product, there must be an element called a homogenizer . Its characteristics depend on the specific discipline and the objectives of the process, which can target the treatment of food, plants or tissues, among other possibilities. To prepare biological samples , for example, certain analyzes and studies are usually applied beforehand.
One of the most used types of homogenizer since ancient times is the mortar and pestle . On the other hand, we have more modern devices, such as crushers, blade grinders and ultrasonic machines for high pressure treatments. Each instrument offers different effectiveness depending on the material to be treated.