CE 457 / 527 Colloid and Surface Phenomena

Spring 2004


Project: Colloid and surface phenomena in everyday life products



The CE 457/527 term project focuses on applications of colloid and surface phenomena in:

         foods (bread; ice-cram; mayonnaise; yoghurt; cheese; ketchup; dressings; chocolate; beer and wine; food thickeners; low-fat products; low-carbohydrate products)

         cosmetics and personal care products (make-up; cleansers; lipstick; shampoo; hair conditioners; hair coloring products; moisturizing creams and lotions; sunscreen products; toothpaste; shaving cream/foam/gel; soaps; bath gels/washes)

         detergents (solid and liquid laundry detergents; fabric softeners)

         imaging technology (water-based inks; oil-based inks; toners)

         paints and coatings

         pharmaceuticals (drug formulation; ointments, creams and gels; capsules and tablets)



         Project report due April 8, 2004. A hard copy of your project report (complete with references, tables, figures, etc.) should be submitted in class. Also, to be submitted are printouts or copies of the sources you used to prepare your report. Note, that NO EXTENSIONS will be given. You are encouraged to submit your report earlier if you anticipate having other commitments on April 8.

         Power Point presentations in class (20 min each project) April 13-20, 2004.


Guidelines for the project report:

         present specific product design considerations (product specifications, customer needs, etc.)

         identify main components and composition of the products of interest to the project

         discuss main types of colloids and surfaces used in a given product

         identify product attributes that are affected/enhanced by the use of colloids; why are these colloids used for the specific application and in what amounts; point out relationships between properties of product and structure at the molecular, supramolecular, particle, and/or aggregate level

         connect the use of colloids to weather resistance, texture, shelf life, biodegradability, allergenic response and other properties

         briefly discuss processing, packaging, marketing considerations (cost, sales), and inform on current/emerging trends, and on material development for the particular application

         feel free to include additional topics if you find them appropriate or relevant to the particular project you are working on


Guidelines for sources / references:

Your reports will be based on literature, which should be cited properly (each and every time you use them in your report) in order to get full credit. Acceptable references include books, book chapters, journal articles, patents, brochures published by companies, product information or labels, official web sites of government agencies, scientific societies and/or trade associations. All references should be given in the end of your report. If you copy verbatim from a source, you should place the text in quotes. If you use names that are under copyright or trademark protection, you should indicate so.


Please address any questions you may have on the project (report or presentation) to M. Tsianou (mtsianou@eng.buffalo.edu) or bring them to class for discussion.