由黄豆做成豆腐的过程,按常识来说就是先把黄豆和水混合磨成“浆”,然后用泸水或石膏水“点”,则浆里的固体物沉降,将此沉淀物压紧,即成豆腐。这两个步骤,用化学术语来说,就是一种胶体的形成和凝固。豆浆,这个乳状的液体,是由许多磨碎了的黄豆的小颗粒分散在水中而成的。用化学术请来说,固体小颗粒叫做分散相(disperse phase),水叫做分散媒(disperse medinm),整个的胶体溶液叫做分散系(disperse system)。微小的颗粒能分散在水中而不沉淀,称为‘安定’。兹就豆浆这个胶体溶液的形成,它安定的原因,和怎样打破其安定性而使其中固体颗粒凝固的情形来说明做豆腐的过程: 一、溶胶体之制备:若仅用机械将固体物碾碎磨细,决不能得到胶体范围内之细粒,而必须将固体物在分散媒中磨成细粉,使这混合物中有固体与液体和接触的两‘层’,一‘层’静 Made from soy bean curd process, according to common sense is the first mixture of soybeans and water ground into a “pulp”, and then use water or gypsum water “point”, the pulp solids settlement, the sediment compression That is tofu. These two steps, in chemical terms, are the formation and solidification of a colloid. Soy milk, this milky liquid, is made up of many small particles of ground soybeans dispersed in water. In chemical terms, the solid particles are called disperse phase. Water is called disperse medinum. The whole colloidal solution is called disperse system. Small particles can be dispersed in the water without precipitation, known as the ’stability’. Here is the formation of the colloidal solution of soy milk, its stability reasons, and how to break the stability of the solid particles in which the solidification of the case to illustrate the process of making tofu: First, the preparation of sol body: If only the mechanical solid grind Finely ground, never get fine particles within the colloidal range, and must be solid in the dispersion medium ground into fine powder, so that the mixture of solid and liquid and contact with the two ’layer’, a ’layer’ static