Author: Phillip Kyle VinsonPublisher:
ISBN:
Category :
Languages : en
Pages : 442
Book Description
Cryo-electron Microscopy of Microstructures in Complex Liquids
Author: Phillip Kyle VinsonCryo-electron Microscopy of Microstructures in Self-assembled Colloidal Systems
Author: Yi ZhengHandbook of Microemulsion Science and Technology
Author: Promod KumarPublisher: CRC Press
ISBN: 1351442341
Category : Science
Languages : en
Pages : 864
Book Description
Demonstrating methods for overcoming stability issues in paints, wax dispersions, cosmetics, food products, and other industrial applications, this reference probes theoretical and practical issues surrounding microemulsion science and technology. Featuring the work of 51 international experts and containing almost 1000 instructive tables, equations, and illustrations, this book reviews the performance of, and prospects for, experimental methods such as X-ray diffraction, transmission electron microscopy (TEM), light scattering, small angle neutron scattering, viscosimetry, and nuclear magnetic resonance (NMR) to characterize various aspects of the dispersed phase of microemulsions.
Encyclopedia of Chemical Physics and Physical Chemistry
Author: John H. MoorePublisher: CRC Press
ISBN: 1003803237
Category : Science
Languages : en
Pages : 715
Book Description
The Encyclopedia of Physical Chemistry and Chemical Physics introduces possibly unfamiliar areas, explains important experimental and computational techniques, and describes modern endeavors. The encyclopedia quickly provides the basics, defines the scope of each subdiscipline, and indicates where to go for a more complete and detailed explanation. Particular attention has been paid to symbols and abbreviations to make this a user-friendly encyclopedia. Care has been taken to ensure that the reading level is suitable for the trained chemist or physicist. The encyclopedia is divided in three major sections: FUNDAMENTALS: the mechanics of atoms and molecules and their interactions, the macroscopic and statistical description of systems at equilibrium, and the basic ways of treating reacting systems. The contributions in this section assume a somewhat less sophisticated audience than the two subsequent sections. At least a portion of each article inevitably covers material that might also be found in a modern, undergraduate physical chemistry text. METHODS: the instrumentation and fundamental theory employed in the major spectroscopic techniques, the experimental means for characterizing materials, the instrumentation and basic theory employed in the study of chemical kinetics, and the computational techniques used to predict the static and dynamic properties of materials. APPLICATIONS: specific topics of current interest and intensive research. For the practicing physicist or chemist, this encyclopedia is the place to start when confronted with a new problem or when the techniques of an unfamiliar area might be exploited. For a graduate student in chemistry or physics, the encyclopedia gives a synopsis of the basics and an overview of the range of activities in which physical principles are applied to chemical problems. It will lead any of these groups to the salient points of a new field as rapidly as possible and gives pointers as to where to read about the topic in more detail.
Physical Chemistry of Biological Interfaces
Author: Adam BaszkinPublisher: CRC Press
ISBN: 9780824775810
Category : Science
Languages : en
Pages : 856
Book Description
An introduction to the most important fundamental concepts of physicochemical interface science and a description of experimental techniques and applications of surface science in relation to biological systems. It explores artificial assemblies of lipids, proteins and polysaccharides that perform novel functions that living systems cannot duplicate.
Understanding and Controlling the Microstructure of Complex Foods
Author: D. Julian McClementsPublisher: Elsevier
ISBN: 1845693671
Category : Technology & Engineering
Languages : en
Pages : 793
Book Description
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. - Reviews the current understanding of significant aspects of food structure and methods for its control - Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together - Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
Direct Observation and Modeling of Microstructural Development in Chemical Processing of Ceramics
Author: Joseph Kent BaileyMicrostructure and Phase Behavior of Surfactants in Solution
Author: Zuchen LinDissertation Abstracts International
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 946
Book Description
American Doctoral Dissertations
Author: Publisher:
ISBN:
Category : Dissertation abstracts
Languages : en
Pages : 776
Book Description