where The Jones–Dole B coefficient[3] is often used to classify ions as either structure-makers (kosmotropes) or structure-breakers (chaotropes) according to their supposed strengthening or weakening of the hydrogen-bond network of water.
[4][5] The Jones–Dole expression works well up to about 1 M, but at higher concentrations breaks down, as the viscosity of all solutions increase rapidly at high concentrations.
The large increase in viscosity as a function of solute concentration seen in all solutions above about 1 M is the effect of a jamming transition at a high concentration.
This has been referred to as the "Mayonnaise effect",[6] as the viscosity of mayonnaise (essentially a solution of oil in water) is extremely high because of the jamming of micrometer-scale droplets.
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