Freezing Colloids: Observations, Principles, Control, and Use


Book Description

This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.




Physical Gels from Biological and Synthetic Polymers


Book Description

Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.




Colloidal Suspension Rheology


Book Description

Presented in an accessible and introductory manner, this is the first book devoted to the comprehensive study of colloidal suspensions.




Viscoelasticity and Rheology


Book Description

Viscoelasticity and Rheology covers the proceedings of a symposium by the same title, conducted by the Mathematics Research Center held at the University of Wisconsin-Madison on October 16-18, 1984. The contributions to the symposium are divided into four broad categories, namely, experimental results, constitutive theories, mathematical analysis, and computation. This 16-chapter work begins with experimental topics, including the motion of bubbles in viscoelastic fluids, wave propagation in viscoelastic solids, flows through contractions, and cold-drawing of polymers. The next chapters covering constitutive theories explore the molecular theories for polymer solutions and melts based on statistical mechanics, the use and limitations of approximate constitutive theories, a comparison of constitutive laws based on various molecular theories, network theories and some of their advantages in relation to experiments, and models for viscoplasticity. These topics are followed by discussions of the existence, regularity, and development of singularities, change of type, interface problems in viscoelasticity, existence for initial value problems and steady flows, and propagation and development of singularities. The remaining chapters deal with the numerical simulation of flow between eccentric cylinders, flow around spheres and bubbles, the hole pressure problem, and a review of computational problems related to various constitutive laws. This book will prove useful to chemical engineers, researchers, and students.




Emulsions, Foams, and Suspensions


Book Description

Until now colloid science books have either been theoretical, or focused on specific types of dispersion, or on specific applications. This then is the first book to provide an integrated introduction to the nature, formation and occurrence, stability, propagation, and uses of the most common types of colloidal dispersion in the process-related industries. The primary focus is on the applications of the principles, paying attention to practical processes and problems. This is done both as part of the treatment of the fundamentals, where appropriate, and also in the separate sections devoted to specific kinds of industries. Throughout, the treatment is integrated, with the principles of colloid and interface science common to each dispersion type presented for each major physical property class, followed by separate treatments of features unique to emulsions, foams, or suspensions. The first half of the book introduces the fundamental principles, introducing readers to suspension formation and stability, characterization, and flow properties, emphasizing practical aspects throughout. The following chapters discuss a wide range of industrial applications and examples, serving to emphasize the different methodologies that have been successfully applied. Overall, the book shows how to approach making emulsions, foams, and suspensions with different useful properties, how to propagate them, and how to prevent their formation or destabilize them if necessary. The author assumes no prior knowledge of colloid chemistry and, with its glossary of key terms, complete cross-referencing and indexing, this is a must-have for graduate and professional scientists and engineers who may encounter or use emulsions, foams, or suspensions, or combinations thereof, whether in process design, industrial production, or in related R&D fields.




Characterization of Food


Book Description

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.




2D Metal Carbides and Nitrides (MXenes)


Book Description

This book describes the rapidly expanding field of two-dimensional (2D) transition metal carbides and nitrides (MXenes). It covers fundamental knowledge on synthesis, structure, and properties of these new materials, and a description of their processing, scale-up and emerging applications. The ways in which the quickly expanding family of MXenes can outperform other novel nanomaterials in a variety of applications, spanning from energy storage and conversion to electronics; from water science to transportation; and in defense and medical applications, are discussed in detail.




Electron Microscopy of Plant Pathogens


Book Description

Plants, fungi, and viruses were among the first biological objects studied with an electron microscope. One of the two first instruments built by Siemens was used by Helmut Ruska, a brother of Ernst Ruska, the pioneer in constructing electron microscopes. H. Ruska published numerous papers on different biological objects in 1939. In one of these, the pictures by G. A. Kausche, E. Pfankuch, and H. Ruska of tobacco mosaic virus opened a new age in microscopy. The main problem was then as it still is today, to obtain an appropriate preparation of the specimen for observation in the electron microscope. Beam damage and specimen thickness were the first obstacles to be met. L. Marton in Brussels not only built his own instrument, but also made considerable progress in specimen preparation by introducing the impregnation of samples with heavy metals to obtain useful contrast. His pictures of the bird nest orchid root impregnated with osmium were revolutionary when published in 1934. It is not the place here to recall the different techniques which were developed in the subsequent years to attain the modern knowledge on the fine structure of plant cells and of different plant pathogens. The tremendous progress obtained with tobacco mosaic virus is reflected in the chapter by M. Wurtz on the fine structure of viruses in this Volume. New cytochemical and immunological techniques considerably surpass the morphological information obtained from the pathogens, especially at the host-parasite interface.




Liquid Cell Electron Microscopy


Book Description

2.6.2 Electrodes for Electrochemistry




Intermolecular and Surface Forces


Book Description

Intermolecular and Surface Forces describes the role of various intermolecular and interparticle forces in determining the properties of simple systems such as gases, liquids and solids, with a special focus on more complex colloidal, polymeric and biological systems. The book provides a thorough foundation in theories and concepts of intermolecular forces, allowing researchers and students to recognize which forces are important in any particular system, as well as how to control these forces. This third edition is expanded into three sections and contains five new chapters over the previous edition. - Starts from the basics and builds up to more complex systems - Covers all aspects of intermolecular and interparticle forces both at the fundamental and applied levels - Multidisciplinary approach: bringing together and unifying phenomena from different fields - This new edition has an expanded Part III and new chapters on non-equilibrium (dynamic) interactions, and tribology (friction forces)