diffusion coefficient

[noun]

Developed by Adolf Fick, a mathematical framework stating that the diffusion rate of a substance is proportional to the difference in concentration between the two areas. This means that, if the concentration of a given substance is high in relation to the substance it is diffusing into (e.g., food coloring into water), the process will be faster than if the concentration difference is low (e.g., food coloring into food coloring).