Interfacial transition zone

When we mix ingredients together to make a cake, we sometimes see that there is a thin layer or zone that forms where the flour particles come in contact with the water or oil. This is called the interfacial transition zone or ITZ.

In simpler terms, when two different materials come in contact with each other, like when flour mixes with water or oil, a special zone forms where they meet. This zone is really important because it affects the properties of the entire mixture - like how cake batter rises in the oven or how concrete dries and becomes strong.

In building materials, like concrete, the ITZ is where the cement paste (the "glue" that holds everything together) meets the large rocks or aggregates. This zone can become weaker than the rest of the concrete if it doesn’t bond well. However, if it’s strong, the whole structure is strong.

So, just like in baking a cake, the interfacial transition zone is an important part of many mixtures, where two different materials meet and can determine how well the mixture works together.