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.
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