Electro-Driven Interfacial Phenomena of Droplets, Emulsions and Liquid Marbles PDF Download
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Author: Zhou Liu
Publisher:
ISBN: 9781361039595
Category :
Languages : en
Pages :
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Book Description
Author: Zhou Liu
Publisher:
ISBN: 9781361039595
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: 刘洲
Publisher:
ISBN:
Category : Drops
Languages : en
Pages : 0
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Book Description
Author: J.T. Davies
Publisher: Academic Press
ISBN: 0323148344
Category : Science
Languages : en
Pages : 507
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Book Description
Interfacial Phenomena examines the fundamental properties of various liquid interfaces. This book discusses the physics of surfaces; electrostatic and electrokinetic phenomena; and adsorption at liquid interfaces. The properties of monolayers; reactions at liquid surfaces; diffusion through interfaces; and disperse systems and adhesion are also deliberated. Other topics include the vapor pressures over curved surfaces; electrical capacity of the double layer; applications of electrophoresis; and thermodynamics of adsorption and desorption. The experimental methods of spreading films at the oil-water interface; penetration into monolayers; experiments on dynamic systems; and spontaneous emulsification are likewise covered in this text. This book is beneficial to chemical engineers and students concerned with interfacial phenomena.
Author: K.L. Mittal
Publisher: CRC Press
ISBN: 1482270315
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
This volume presents the acomplishments of over 85 internationlly renowned scientists whose work was influenced by Professor Wasan's groundbreaking research on interfacial phenomena at The Illinois Institute of Technology, Chicago.
Author: Gang Duan
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
An emulsion is a mixture of two immiscible solutions, one dispersed in the other. Intrinsically, most emulsions are thermodynamically unstable and thus active agents called surfactant are added to the mixture to stabilize the interface. The surfactant lowers the interfacial tension and provides steric and/or electrostatic repulsion at the fluid interfaces to enhance the stability of emulsions. Macromolecules, either intrinsically surface active or not, have attracted lots of attention for emulsion processing. On one hand, advances in polymeric synthesis technique present various polymeric surfactants waiting to be exploited. On the other hand, macromolecules present the platform for versatile modification that can result in assemblies with special properties. Various natural materials are also macromolecules, waiting to be exploited as replacements for synthetic surfactants of petrochemical origins. In this thesis, ion pairing and microfluidic techniques are used to expand the macromolecules' application and to investigate the composition effect of polymeric surfactants in emulsion processing. Polyelectrolyte is extracted into an organic phase via ion pairing with an oppositely charged surfactant. The formed ion pair retain the polyelectrolyte's capability to form complexes. It complexes with oppositely charged polyelectrolyte and is exploited for one-step polyelectrolyte microcapsules generation. Meanwhile, the composition effect of a set of polymeric surfactants, Pluronics, on flow-induced phase inversion emulsification (FIPIE) is studied. Through microfluidic technology, emulsion phase inversion process at the single droplet level is monitored. We find strong correlation between the molecular weight (MW) and the lengths of individual blocks of the Pluronics and the tendency of droplets to undergo (FIPIE). In Chapter 4, dynamic ion pairing between polyelectrolyte and surfactant is used to induce phase inversion emulsification (PIE). The ion pair formation is controlled as a function of the solution pH and surfactant concentration. Both oil-in-water (O/W) and water-in-oil (W/O) emulsions are formed and PIE from W/O to O/W emulsion is demonstrated. In summary, macromolecules possess rich behaviors at the emulsion interfaces. The macromolecule and surfactant association, such as ion pairing, form assemblies with distinct properties, expanding common materials' application for versatile emulsion processing.
Author: Tharwat F. Tadros
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110283433
Category : Science
Languages : en
Pages : 358
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Book Description
This fundamental book on interfacial phenomena forms the basis of application of interface and colloid science to various disperse systems. These include suspensions, emulsions, nano-dispersions, wetting, spreading, deposition and adhesion of particles to surfaces. These systems occur in most industrial applications, such as personal care and cosmetic formulations, pharmaceutical systems particularly for controlled and targeted delivery of drugs, agrochemical formulations and enhancement of their biological performance, paints and coatings as well as most food formulations. These applications are described in volume 2. The text is very valuable for formulation chemists, chemical engineers and technologies who are involved in such applications. In addition this fundamental text is also valuable for research scientists and Ph.D. students investigating various aspects of interface and colloid science.
Author: Sara Nagelberg
Publisher: Springer Nature
ISBN: 303053460X
Category : Science
Languages : en
Pages : 106
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Book Description
This thesis builds on recent innovations in multi-phase emulsion droplet design to demonstrate that emulsion morphologies enable a useful variety of dynamic optical phenomena. Despite the highly dynamic nature of fluid morphologies and their utility for stimuli-responsive, dynamic optical materials and devices, fluid matter is underrepresented in optical technology. Using bi-phase emulsion droplets as refractive micro-optical components, this thesis realizes micro-scale fluid compound lenses with optical properties that vary in response to changes in chemical concentrations, structured illumination, and thermal gradients. Theoretical considerations of emulsions as optical components are used to explain a previously unrecognized total internal reflection-enabled light interference phenomenon in emulsion droplets that results in rich structural coloration. While this work is focused on the fundamental optics of emulsion droplets, it also facilitates the use of light-emitting emulsion morphologies as chemo-optical transducers for early-stage food-borne pathogen detection. This thesis beautifully demonstrates the virtue of fundamental interdisciplinary exploration of unconventional material systems at the interface of optics, chemistry, and materials science, and the benefits arising from translation of the acquired knowledge into specific application scenarios.
Author: Aleksandar M. M. Spasic
Publisher: Academic Press
ISBN: 0128138378
Category : Technology & Engineering
Languages : en
Pages : 190
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Book Description
Rheology of Emulsions, Volume 22: Electrohydrodynamics Principles studies phenomena at liquid-liquid interfaces, including finely dispersed particles or structures, in particular emulsions, double emulsions and biological cells. The book considers the forces of electrical origin that participate in the physical events at liquid-liquid interfaces, taking into account electron transfer phenomenon and electrodynamics principles. Topics covered are of interest to a broad range of scientists, researchers and graduate students with a basic knowledge of physical chemistry, electromagnetism, fluid mechanics, classical and quantum electrodynamics. The implications and applications of the material presented in the book contribute to the advanced fundamental, applied and engineering research of interfacial electroviscoelastic phenomena. - Features a multidisciplinary approach to electron transfer phenomena - Introduces a new constitutive model of liquids and a theory of electroviscoelasticity - Addresses a broad range of subject field examples that make it useful to various research communities
Author: K. S. Birdi
Publisher: CRC PressI Llc
ISBN: 9781420053692
Category : Science
Languages : en
Pages : 167
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Book Description
"The book explains the EDL through fundamental theory and real-world solved examples from applications such as corrosion, aerosols, dispersions and emulsions, adhesion, storage batteries, waste-water treatment, enhanced oil recovery, biology (proteins at cell membranes), and macromolecules. After introducing the electrical interfacial phenomenon, it describes advanced systems, provides a comprehensive description of the double layer, and presents bonus material on advanced theory separate from the main text. The book also includes application examples that demonstrate EDL analyses to new and developing areas such as enhanced oil recovery, storage batteries, hydrogen fuel cells, and biology."--pub. desc.
Author: Abigail Thiel
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Many foods are emulsions like salad dressings, soups, and gravies where there is a dispersed and continuous phase. Most emulsified products are formulated for long term stability; however, aerated emulsions like ice cream, whipped topping, and whipped cream are purposefully destabilized to allow fat globules to partially coalesce. In fact, fat destabilization is key to attain the desired sensorial and rheological properties. This study is divided into three distinct phases, each helping to better understand the conditions that destabilize emulsions and how it can be controlled. The first phase of this project used micromanipulation techniques to observe the entire coalescence event between two fat globules from initial contact to the final relaxed structure achieved. During these experiments, the role of different emulsifiers, thickeners, co-surfactants, solid fat contents (SFC), fat types, and droplet sizes were investigated for their effect on partial coalescence. Coalescence was measured as strain or linear deformation before and after droplets were put in contact. The second part of this project studied the partitioning behavior of fat crystals in oil-in-water emulsions. Depending on the location of fat crystals, they can either stabilize or destabilize emulsions. Micromanipulation studies revealed that interfacial fat crystals could not penetrate into a neighboring oil droplet protected with a methylcellulose coating. However, the neighboring droplet became susceptible to destabilization, even with a methylcellulose coating, if a small amount of fat crystallization occurred near the interface. Although micromanipulation experiments will lead to a better understanding of the coalescence behavior between two fat globules; the third phase investigated larger fat networks to better mimic partial coalescence in foods. To study multi-droplet networks, a method was developed to direct fat globules into the same area to interact and the resulting network was analyzed using computational modeling Ultimately, this work will provide better control for production of aerated emulsions containing partially-coalesced fat globule networks, or other complex microstructures, to enable prediction of emulsion stability.
