👉 The Stevens fluid, also known as the Stevens' fluid, is a colloidal suspension of proteins in water, first described by James Stevens in 1954. It consists of a mixture of albumin and globulin proteins, typically derived from egg whites or bovine sources, suspended in water at low concentrations. These proteins form a stable colloid due to their ability to adsorb onto the surface of water molecules, creating a protective layer that prevents aggregation. The fluid's stability is influenced by factors such as pH, ionic strength, and temperature, making it a valuable model system for studying colloidal stability, protein-protein interactions, and the behavior of complex biological systems.
