Characterization of Minerals, Metals, and Materials 2020


Book Description

This collection gives broad and up-to-date results in the research and development of materials characterization and processing. Topics covered include advanced characterization methods, minerals, mechanical properties, coatings, polymers and composites, corrosion, welding, magnetic materials, and electronic materials. The book explores scientific processes to characterize materials using modern technologies, and focuses on the interrelationships and interdependence among processing, structure, properties, and performance of materials.




Handbook of Chemical Engineering Calculations


Book Description

A compilation of the calculation procedures needed every day on the job by chemical engineers. Tables of Contents: Physical and Chemical Properties; Stoichiometry; Phase Equilibrium; Chemical-Reaction Equilibrium; Reaction Kinetics and Reactor Design; Flow of Fluids and Solids; Heat Transfer; Distillation; Extraction and Leaching; Crystallization; Filtration; Liquid Agitation; Size Reduction; Drying: Evaporation; Environmental Engineering in the Plant. Illustrations. Index.




Falling Liquid Films


Book Description

Falling Liquid Films gives a detailed review of state-of-the-art theoretical, analytical and numerical methodologies, for the analysis of dissipative wave dynamics and pattern formation on the surface of a film falling down a planar inclined substrate. This prototype is an open-flow hydrodynamic instability, that represents an excellent paradigm for the study of complexity in active nonlinear media with energy supply, dissipation and dispersion. It will also be of use for a more general understanding of specific events characterizing the transition to spatio-temporal chaos and weak/dissipative turbulence. Particular emphasis is given to low-dimensional approximations for such flows through a hierarchy of modeling approaches, including equations of the boundary-layer type, averaged formulations based on weighted residuals approaches and long-wave expansions. Whenever possible the link between theory and experiment is illustrated, and, as a further bridge between the two, the development of order-of-magnitude estimates and scaling arguments is used to facilitate the understanding of basic, underlying physics. This monograph will appeal to advanced graduate students in applied mathematics, science or engineering undertaking research on interfacial fluid mechanics or studying fluid mechanics as part of their program. It will also be of use to researchers working on both applied, fundamental theoretical and experimental aspects of thin film flows, as well as engineers and technologists dealing with processes involving isothermal or heated films. This monograph is largely self-contained and no background on interfacial fluid mechanics is assumed.







Reverse Micelles


Book Description




Advances in Solid State Physics 48


Book Description

The 2008 Spring Meeting of the Arbeitskreis Festkörperphysik was held in Berlin, Germany, between February 24 and February 29, 2008 in conjunction with the 72nd Annual Meeting of the Deutsche Physikalische Gesellschaft. The 2008 meeting was the largest physics meeting in Europe and among the largest physics meetings in the world in 2008.




The Dictionary of Physical Geography


Book Description

The third edition of this comprehensive encyclopedic dictionary covers the whole field of physical geography and provides an essential reference for all students and lecturers in this field.




Properties of Water in Foods


Book Description

Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.




Interface Dynamics


Book Description

Many tribologists are today not only explicitly concerned with interface action but also with interface composition. This proceedings volume presents a timely review on topics ranging from interface dynamics to interface elimination, covering all factors such as contact stress fields, interface rheology, and boundary slip, that control the passage from formation to elimination. The volume contains 45 papers divided into 13 sessions, that were presented at the symposium.