Aggregation and Gelation in Random Networks


Book Description

In this book the formation, elasticity, and structure of randomly cross-linked networks is investigated analytically and with the help of computer simulations. In the first two chapters, two polymer models are studied by means of equilibrium statistical mechanics and replica theory an isotropic model of randomly cross-linked particles and an anisotropic model of cross-linked directed polymers. For both models, a suitable order parameter describing the gelation transition is developed at first. With it, the elastic properties of the isotropic network is determined for arbitrary cross-link concentration and the extent of the chain fluctuations and the role of the preferred direction are studied for the anisotropic system. As a real life example, the structure of spider silk is analyzed, a material with very high toughness despite its low density. Here nano-crystallites are randomly connected by an amorphous network of chains. A model for the embedding of the crystallites in the amorphous matrix is developed, accounting for the crystallites' structure, arrangement, and their random orientation relative to the fiber axis. With this model, the scattering function S(q) of the crystallites can be calculated and compared to experimental scattering intensities enabling the determination of the geometric and statistical parameters. The rather general model for nano-crystalline materials can also be used to determine the importance of disorder and coherent scattering between different crystallites, which is usually neglected for wide angle X-ray scattering.Random networks of capillary bridges can occur in wet sand. By adding a small amount of a liquid to a granular system, the particles can create liquid capillary bridges between each other. When such a bridge ruptures, a fixed amount of energy is dissipated different from the ordinary granular interaction where a fraction of the kinetic energy is dissipated in a collision. A freely cooling system is shown to undergo a nonequilibrium dynamic phase transition from a state with mainly single particles and fast cooling to a state with growing aggregates, where bridge rupture becomes a rare event and cooling is slow. Initially, the aggregation of particles into clusters is a self-similar growth process, where fractal objects are generated and with a cluster size distribution that can be described by a scaling function. At later times a percolating cluster is found, which gradually absorbs all other particles.




Kinetics of Aggregation and Gelation


Book Description

Kinetics of Aggregation and Gelation presents the proceedings of the International Topical Conference on Kinetics of Aggregation and Gelation held on April 2-4, 1984 in Athens, Georgia. The purpose of the conference was to bring together international experts from a wide variety of backgrounds who are studying phenomena inherently similar to the formation of large clusters by the union of many separate, small elements, to present and exchange ideas on new theories and results of experimental and computer simulations. This book is divided into 57 chapters, each of which represents an oral presentation that is part of a unified whole. The book begins with a presentation on fractal concepts in aggregation and gelation, followed by presentations on topics such as aggregative fractals called ""squigs""; multi-particle fractal aggregation; theory of fractal growth processes; self-similar structures; and interface dynamics. Other chapters cover addition polymerization and related models; the kinetic gelation model; a new model of linear polymers; red cell aggregation kinetics; the Potts Model; aggregation of colloidal silica; the ballistic model of aggregation; stochastic dynamics simulation of particle aggregation; particle-cluster aggregation; kinetic clustering of clusters; computer simulations of domain growth; and perspectives in the kinetics of aggregation and gelation. This book will be of interest to practitioners in the fields of chemistry, theoretical physics, and materials engineering.




Kinetics of Aggregation and Gelation


Book Description

Kinetics of Aggregation and Gelation




Novel Food Processing


Book Description

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th




Water Relationships in Foods


Book Description

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.




Sol-Gel Science


Book Description

Sol-Gel Science: The Physics and Chemistry of Sol-Gel Processing presents the physical and chemical principles of the sol-gel process. The book emphasizes the science behind sol-gel processing with a chapter devoted to applications. The first chapter introduces basic terminology, provides a brief historical sketch, and identifies some excellent texts for background reading. Chapters 2 and 3 discuss the mechanisms of hydrolysis and condensation for nonsilicate and silicate systems. Chapter 4 deals with stabilization and gelation of sols. Chapter 5 reviews theories of gelation and examines the predicted and observed changes in the properties of a sol in the vicinity of the gel point. Chapter 6 describes the changes in structure and properties that occur during aging of a gel in its pore liquor (or some other liquid). The discussion of drying is divided into two parts, with the theory concentrated in Chapter 7 and the phenomenology in Chapter 8. The structure of dried gels is explored in Chapter 9. Chapter 10 shows the possibility of using the gel as a substrate for chemical reactions or of modifying the bulk composition of the resulting ceramic by performing a surface reaction (such as nitridation) on the gel. Chapter 11 reviews the theory and practice of sintering, describing the mechanisms that govern densification of amorphous and crystalline materials, and showing the advantages of avoiding crystallization before sintering is complete. The properties of gel-derived and conventional ceramics are discussed in Chapter 12. The preparation of films is such an important aspect of sol-gel technology that the fundamentals of film formation are treated at length in Chapter 13. Films and other applications are briefly reviewed in Chapter 14. Materials scientists and researchers in the field of sol-gel processing will find the book invaluable.




Modern Biopolymer Science


Book Description

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science. - Real-world utilisation of fundamental science to achieve breakthroughs in product development - Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals - Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry




Molecular Gels


Book Description

"Molecular Gels: Materials with Self-Assembled Fibrillar Networks" is a comprehensive treatise on gelators, especially low molecular-mass gelators and the properties of their gels. The structures and modes of formation of the self-assembled fibrillar networks (SAFINs) that immobilize the liquid components of the gels are discussed experimentally and theoretically. The spectroscopic, rheological, and structural features of the different classes of low molecular-mass gelators are also presented. Many examples of the application of the principal analytical techniques for investigation of molecular gels (including SANS, SAXS, WAXS, UV-vis absorption, fluorescence and CD spectroscopies, scanning electron, transmission electron and optical microscopies, and molecular modeling) are presented didactically and in-depth, as are several of the theories of the stages of aggregation of individual low molecular-mass gelator molecules leading to SAFINs. Several actual and potential applications of molecular gels in disparate fields (from silicate replication of nanostructures to art conservation) are described. Special emphasis is placed on perspectives for future developments. This book is an invaluable resource for researchers and practitioners either already researching self-assembly and soft matter or new to the area. Those who will find the book useful include chemists, engineers, spectroscopists, physicists, biologists, theoreticians, and materials scientists.




Kinetic Analysis of Food Systems


Book Description

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can be solved utilizing the data provided. Kinetic Analysis of Food Systems pursues a practical approach to kinetic analysis, providing helpful exercises involving chlorophyll degradation in processed vegetables, metabolic oscillations and sugar accumulation in cold-stored potatoes, transesterification of oils to manufacture biodiesel, aggregation of whey proteins to make protein gels and crystallization of fat stabilizers used in nut butters, among others. The book lays out the basics of kinetic modelling and develops several new models for the study of these complex systems. Taken together with the accompanying exercises, they offer a full portrait of kinetic analysis, from its basic scientific groundwork to its application.




Food Hydrocolloids


Book Description

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.