10. Glossary

thixotropy; thixotropy

Property of certain gels or fluids that are thick under certain conditions, but flow when shaken, agitated or otherwise stressed.

brownian motion; mouvement brownien

Random movement of particles suspended in a fluid (liquid or gas) resulting from their collision with fast-moving atoms or molecules in the gas or liquid.

degree Brix; degree Brix

Value representing the sucrose fraction in a liquid, i.e. the percentage of soluble dry matter. The higher the Brix level, the sweeter the sample.

syneresis

Separation of a liquid from its gel.