Thick + Thick = Thin?
October 23, 2009 6:30 PM
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What happened to my Shampoo? I mixed two different Shampoo brands about 70/30 and liked the resultant mixture. The next time I mixed them 50/50 and overnight the mixture lost all it's "thickness" (viscosity, I guess) and still works fine, but is as thin as milk if not thinner.
The two brands are Pert Plus and Avalon Organic Botanicals "Nourishing Shampoo" (bought at Trader Joe's). I *believe*, but am not totally sure, that the Pert Plus was the 70 per cent one when it worked fine the first time.
posted by Rafaelloello to science & nature (6 comments total)
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Emulsions are only stable in a certain range of proportions (other factors like pH play a smaller role). When you mixed the Pert with the other shampoo, something fell outside the range that the emulsion could tolerate, and so it collapsed into a simple unemulsified mixture. Do you see 2 distinct layers of liquid, like oil and water in a salad dressing? That would be pretty definitive for a collapsed emulsion.
For further geekery, emulsions are a type of colloid. Colloidal dispersions can be thin, like milk (which is actually a colloid), while emulsions are usually thick, like mayonnaise or hand lotion. Colloids can be destabilized by adding something that will cause the suspended particles to aggregate, resulting in a flocculant precipitate sitting at the bottom of a thin (non-viscous) solution. If you see a layer of solids (either fine like silt or puffy like curdled milk) at the bottom of your bottle, you've probably destabilized a colloid.
Hopefully this will give you enough of an answer to do a little more digging if you're still curious.
posted by Quietgal at 7:58 PM on October 23 [3 favorites]