Author: Carl Wilhelm Wolfgang Ostwald Publisher: Legare Street Press ISBN: 9781015958708 Category : Languages : en Pages : 0
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Carl Wilhelm Wolfgang Ostwald Publisher: ISBN: 9781296284329 Category : Languages : en Pages : 294
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Douglas H Everett Publisher: Royal Society of Chemistry ISBN: 1847550207 Category : Science Languages : en Pages : 260
Book Description
This book provides an introduction to colloid science, based on the application of the principles of physical chemistry. Early chapters assume only an elementary knowledge of physical chemistry and provide the basis for more thorough discussion in later chapters covering specific aspects of colloid science. The widespread occurrence of colloids is stressed and the more important industrial applications of colloid technology are outlined. The final chapter deals with the future of colloid science and indicates the directions in which further developments are likely to take place. The book is ideal for undergraduate courses and, supplemented by further reading, for postgraduates too. It will also be useful to industrial research workers who wish to become familiar with the basic ideas and their many important applications to industry.
Author: E. Dickinson Publisher: Springer Science & Business Media ISBN: 9780751402032 Category : Technology & Engineering Languages : en Pages : 348
Book Description
The field of food colloids is concerned with the physical chemistry of food systems viewed as assemblies of particles and macromolecules in various stages of supramolecular and microscopic organization. Butter, cheese, ice cream, margarine mayonnaise and yogurt are all examples of food colloids. This book describes experimental and theoretical developments in the field over the past 10-15 years. The authors have tried to strike a reasonable balance between theory and experiment, between principles and applications, and between molecular and physical approaches to the subject.
Author: Bernard P. Binks Publisher: Cambridge University Press ISBN: 1139458183 Category : Technology & Engineering Languages : en Pages : 500
Book Description
The understanding of how small solid particles operate at liquid interfaces is minimal. This book brings together the topics actively being investigated, with contributions from experts in the field. It will be of interest to researchers in chemistry, physics, chemical engineering, pharmacy, food science and materials science.
Author: Sylvain Deville Publisher: Springer ISBN: 3319505157 Category : Technology & Engineering Languages : en Pages : 618
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.
Author: Frank Babick Publisher: Springer ISBN: 3319306634 Category : Technology & Engineering Languages : en Pages : 358
Book Description
This book addresses the properties of particles in colloidal suspensions. It has a focus on particle aggregates and the dependency of their physical behaviour on morphological parameters. For this purpose, relevant theories and methodological tools are reviewed and applied to selected examples. The book is divided into four main chapters. The first of them introduces important measurement techniques for the determination of particle size and interfacial properties in colloidal suspensions. A further chapter is devoted to the physico-chemical properties of colloidal particles—highlighting the interfacial phenomena and the corresponding interactions between particles. The book’s central chapter examines the structure-property relations of colloidal aggregates. This comprises concepts to quantify size and structure of aggregates, models and numerical tools for calculating the (light) scattering and hydrodynamic properties of aggregates, and a discussion on van-der-Waals and double layer interactions between aggregates. It is illustrated how such knowledge may significantly enhance the characterisation of colloidal suspensions. The final part of the book refers to the information, ideas and concepts already presented in order to address technical aspects of the preparation of colloidal suspensions—in particular the performance of relevant dispersion techniques and the stability of colloidal suspensions.
Author: To Ngai Publisher: Royal Society of Chemistry ISBN: 1782620141 Category : Science Languages : en Pages : 337
Book Description
There has been much scientific interest in the behaviour of colloidal particles at liquid interfaces. From a research aspect they provide model systems for fundamental studies of condensed matter physics. From a commercial aspect they provide applications for making new materials in the cosmetics, food and paint industries. In many cases of colloidal particles at interfaces, the mechanism of particle interactions is still unknown. Particle-Stabilized Emulsions and Colloids looks at recent studies on the behaviour of particles at liquid interfaces. The book first introduces the basic concepts and principles of colloidal particles at liquid-liquid interfaces including the interactions and conformations. The book then discusses the latest advances in emulsions and bicontinuous emulsions stabilized by both solid and soft particles and finally the book covers applications in food science and oil extraction. With contributions from leading experts in these fields, this book will provide a background to academic researchers, engineers, and graduate students in chemistry, physics and materials science. The commercial aspects will also be of interest to those working in the cosmetics, food and oil industry.
Author: Carl Wilhelm Wolfgang Ostwald
Author: Carl Wilhelm Wolfgang Ostwald
Author: 
Author: Douglas H Everett
Author: E. Dickinson
Author: Bernard P. Binks
Author: Sylvain Deville
Author: Henk N. W. Lekkerkerker
Author: Frank Babick
Author: To Ngai