Chocolate Milk
Friday, May 9, 2008 by Grant DrenkowI remember as a kid we were sometimes allowed to mix up a glass of chocolate milk after school. If we used too much of the chocolate powder or we didn’t mix it properly, we ended up with a bunch of black goo in the bottom of the glass. And yet when we had the little containers of chocolate milk at school, it didn’t have that problem. Why was that?
Chocolate milk reminds me a little of particle analysis and the zeta potential of colloids. Agilent has recently introduced its Series 7000 line of particle analyzers. (See www.agilent.com/chem/particles for more info) One of the analyzers - the Agilent ZetaProbe - is all about ensuring the stability of the suspension. As I talk with customers working with colloids not everyone understands the power of using zeta potential to ensure the stability of the suspension.
If you’re someone dealing with suspensions, let me recommend a couple of resources to learn more about zeta potential.
Applications notes explaining zeta potential: http://www.chem.agilent.com/scripts/LiteratureResults.asp?iprodinfotype=4&imodel=1765
e-seminar presentation given by Dr Richard O’Brien, a pioneer in the field of zeta potential: http://www.chem.agilent.com/scripts/LiteratureResults.asp?iprodinfotype=4&imodel=1765
My recommendation - mix yourself a glass of chocolate milk - and read up on zeta potential. Let me know how it goes!

