Cell disruption, ultrasound waves

The irradiation of a system with sound waves (usually ultrasound). Often used to disrupt cell membranes and in early steps in protein purification, it should also be noted that sonication can increase rates of reaction as well as assist in the preparation of vesicles. 

High-power ultrasound has been used to disrupt cells, disperse aggregates, and modify food texture and crystallization (Knorr et ah, 2004). The ultrasonic wave causes intense localized heating and this generates gas bubbles which cavitate and result in intense pressure and shear (Povey and Mason, 1998). It is the high pressure and shear which cause physical disruption of food components and materials and can change the rate of chemical reactions. Kentish et ah (2008) used a flow-through power ultrasound systems at 20-24 kHz to produce an oil-in-water emulsion with... 

---