Bubble and Foam Chemistry PDF Download
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Author: Robert J. Pugh
Publisher: Cambridge University Press
ISBN: 1107090571
Category : Science
Languages : en
Pages : 447
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Book Description
Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam research, test methods and real-world applications, it provides straightforward answers to why foaming occurs, how it can be avoided, and how different degrees of antifoaming can be achieved.
Author: Robert J. Pugh
Publisher: Cambridge University Press
ISBN: 1107090571
Category : Science
Languages : en
Pages : 447
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Book Description
Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam research, test methods and real-world applications, it provides straightforward answers to why foaming occurs, how it can be avoided, and how different degrees of antifoaming can be achieved.
Author: Ashley J. Wilson
Publisher: Springer Science & Business Media
ISBN: 1447138074
Category : Technology & Engineering
Languages : en
Pages : 237
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Book Description
Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams.
Author: Sidney Perkowitz
Publisher: Anchor
ISBN: 9780385720700
Category : Colloids
Languages : en
Pages : 0
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Book Description
Physicist Sidney Perkowitz, whom the Washington Post calls "a gloriously lucid science writer," exposes the full dimensions of foam in our lives, from cappuccino to the cosmos. Foam affects the taste of beer, makes shaving easier, insulates take-out coffee cups and NASA space shuttles, controls bleeding in trauma victims, aids in drilling for oil, and captures dust particles from comets. The foam of ocean whitecaps affects Earth's climate, and astronomers believe the billions of galaxies that make up the universe rest on surfaces of immense bubbles within a gargantuan foam. From the cultural uses of foam to the cutting edge of foam research in cosmology and quantum mechanics, Perkowitz's investigations will delight readers of Henry Petroski, James Gleick and Michio Kaku.
Author: D. L. Weaire
Publisher: Oxford University Press
ISBN: 9780198510970
Category : Science
Languages : en
Pages : 268
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Book Description
Ordinary foams such as the head of a glass of beer and more exotic ones such as solid metallic foams raise many questions for the physicist and have attracted a substantial research community in recent years. The present book describes the results of extensive experiments, computer simulations, and theories in an authoritative yet informal style, making ample use of illustrations and photographs. As an introduction to the whole field of the physics of foams it puts a strong emphasis on liquids while also including solid foams. Simple, idealized models are adopted and their consequences explored. Specific topics include: structure, drainage, rheology, conductivity, and coarsening. A minimum of mathematics is used. Theory and experiment are described together at every stage. A guide to further reading is provided through carefully selected references. This is a complete and coherent introduction to the subject which no other modern text currently offers.
Author: Paul Stevenson
Publisher: CRC Press
ISBN: 1466558520
Category : Medical
Languages : en
Pages : 204
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Book Description
Foam fractionation is a separation process in which proteins and other amphipathic species adsorb to the surface of bubbles. The bubbles are then removed from the solution in the form of foam at the top of a column. Due to its cost-effectiveness, foam fractionation has the potential for rapid commercial growth, especially in biotechnology.To assist
Author: Franz Grieser
Publisher: Elsevier
ISBN: 9780128015308
Category : Science
Languages : en
Pages : 0
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Book Description
Sonochemistry and the Acoustic Bubble provides an introduction to the way ultrasound acts on bubbles in a liquid to cause bubbles to collapse violently, leading to localized 'hot spots' in the liquid with temperatures of 5000° celcius and under pressures of several hundred atmospheres. These extreme conditions produce events such as the emission of light, sonoluminescence, with a lifetime of less than a nanosecond, and free radicals that can initiate a host of varied chemical reactions (sonochemistry) in the liquid, all at room temperature. The physics and chemistry behind the phenomena are simply, but comprehensively presented. In addition, potential industrial and medical applications of acoustic cavitation and its chemical effects are described and reviewed. The book is suitable for graduate students working with ultrasound, and for potential chemists and chemical engineers wanting to understand the basics of how ultrasound acts in a liquid to cause chemical and physical effects.
Author: Meghan McCarthy
Publisher: Simon and Schuster
ISBN: 1442436778
Category : Juvenile Nonfiction
Languages : en
Pages : 40
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Book Description
Gum. It’s been around for centuries—from the ancient Greeks to the American Indians, everyone’s chewed it. But the best kind of gum—bubble gum!—wasn’t invented until 1928, when an enterprising young accountant at Fleer Gum and Candy used his spare time to experiment with different recipes. Bubble-blowing kids everywhere will be delighted with Megan McCarthy’s entertaining pictures and engaging fun facts as they learn the history behind the pink perfection of Dubble Bubble.
Author: P. R. Garrett
Publisher: CRC Press
ISBN: 9780824787707
Category : Science
Languages : en
Pages : 346
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Book Description
Reviews all known antifoam mechanisms, and discusses the appropriate practical approaches for solving foam control problems in a variety of industrial contexts. These range from crude oil production to detergent formulation.
Author: J.F. Sadoc
Publisher: Springer Science & Business Media
ISBN: 9401591571
Category : Technology & Engineering
Languages : en
Pages : 611
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Book Description
A general and introductory survey of foams, emulsions and cellular materials. Foams and emulsions are illustrations of some fundamental concepts in statistical thermodynamics, rheology, elasticity and the physics and chemistry of divided media and interfaces. They also give rise to some of the most beautiful geometrical shapes and tilings, ordered or disordered. The chapters are grouped into sections having fairly loose boundaries. Each chapter is intelligible alone, but cross referencing means that the few concepts that may not be familiar to the reader can be found in other chapters in the book. Audience: Research students, researchers and teachers in physics, physical chemistry, materials science, mechanical engineering and geometry.
Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Category : Cooking
Languages : en
Pages : 258
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Book Description
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
