Author: Hiroyuki Ohshima
Publisher: Elsevier
ISBN: 0443161178
Category : Technology & Engineering
Languages : en
Pages : 702
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Book Description
This book explains and summarizes the fundamentals of soft interfaces and soft particles from a colloid and surface chemistry standpoint, bringing knowledge together into a single resource for the first time. It provides detailed mathematical description of colloidal and interfacial systems, with a particular emphasis on ionic, electrokinetic, and electrostatic phenomena. Hiroyuki Ohshima covers the most recent theoretical advances in the field of electrostatic interactions between soft interfaces, electrophoresis, diffusiophoresis, gel electrophoresis of soft particles including ionic size effects, ion-partitioning effects, and the effects of hydrodynamic slip on hydrophobic surfaces. It will help readers by providing a range of approximate analytic formulas which can be used to interpret various interfacial phenomena of soft interfaces and analyze experimental data in various fields. Fundamentals of Soft Interfaces in Colloid and Surface Chemistry is written for graduate students and researchers chiefly in chemistry but also chemical engineering, physics, and materials science. - Utilizes rigorous theories and the various useful approximate analytical formulas based upon them - Describes basic theories for various electrostatic and electrokinetic phenomena of soft interfaces - Provides many formulas used to interpret and analyze experimental data of soft interfaces
Author: J. Lyklema
Publisher: Elsevier
ISBN: 0080457401
Category : Science
Languages : en
Pages : 844
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Book Description
Volume V is the counterpart of Volume IV and treats hydrophilic colloids and related items. Contains edited contributions on steric stabilization, depletion, polyelectrolytes, proteins at interfaces, association colloids, microemulsions, thin films, foams and emulsions. J. Lyklema is coauthor of two chapters and general editor. Other authors include: G.J. Fleer, F.A.M. Leermakers, M.A. Cohen Stuart, W. Norde, J.A.G. Buijs, J.C. Eriksson, T.Sottmann, R. Strey, D. Platikanov, D. Ekserova, V.Bergeron and P.Walstra. * This volume completes the prestigious series Fundamentals of Interface and Colloid Science* Together with Volume IV this book provides a comprehensive introduction to colloid science.* Explains and elaborates phenomena starting from basic principles and progresses to more advanced topics
Author: John C Berg
Publisher: World Scientific
ISBN: 9811285748
Category : Technology & Engineering
Languages : en
Pages : 885
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Book Description
This textbook seeks to bring readers with no prior knowledge or experience in interfacial phenomena, colloid science or nanoscience to the point where they can comfortably enter the current scientific and technical literature in the area.Designed as a pedagogical tool, this textbook recognizes the cross-disciplinary nature of the subject. To facilitate learning, the topics are developed from the beginning with ample cross-referencing. The understanding of concepts is enhanced by clear descriptions of experiments and provisions of figures and illustrations.
Author: Willem Norde
Publisher: CRC Press
ISBN: 1439873038
Category : Medical
Languages : en
Pages : 486
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Book Description
Colloidal systems occur everywhere-in soils, seawater, foodstuff, pharmaceuticals, paints, blood, biological cells, and microorganisms. Colloids and Interfaces in Life Sciences and Bionanotechnology, Second Edition, gives a concise treatment of physicochemical principles determining interrelated colloidal and interfacial phenomena. New in the
Author: Eduardo Guzmán
Publisher: MDPI
ISBN: 3039436333
Category : Science
Languages : en
Pages : 232
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Book Description
Fluid interfaces are promising candidates for confining different types of materials, e.g., polymers, surfactants, colloids, and even small molecules, to be used in designing new functional materials with reduced dimensionality. The development of such materials requires a deepening of the physicochemical bases underlying the formation of layers at fluid interfaces as well as on the characterization of their structures and properties. This is of particular importance because the constraints associated with the assembly of materials at the interface lead to the emergence of equilibrium and features of dynamics in the interfacial systems, which are far removed from those conventionally found in traditional materials. This Special Issue is devoted to studies on the fundamental and applied aspects of fluid interfaces, and attempts to provide a comprehensive perspective on the current status of the research field.
Author: Hiroyuki Ohshima
Publisher: John Wiley & Sons
ISBN: 1118057856
Category : Science
Languages : en
Pages : 479
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Book Description
The first book on the innovative study of biointerfaces using biophysical chemistry The biophysical phenomena that occur on biointerfaces, or biological surfaces, hold a prominent place in the study of biology and medicine, and are crucial for research relating to implants, biosensors, drug delivery, proteomics, and many other important areas. Biophysical Chemistry of Biointerfaces takes the unique approach of studying biological systems in terms of the principles and methods of physics and chemistry, drawing its knowledge and experimental techniques from a wide variety of disciplines to offer new tools to better understand the intricate interactions of biointerfaces. Biophysical Chemistry of Biointerfaces: Provides a detailed description of the thermodynamics and electrostatics of soft particles Fully describes the biophysical chemistry of soft interfaces and surfaces (polymer-coated interfaces and surfaces) as a model for biointerfaces Delivers many approximate analytic formulas which can be used to describe various interfacial phenomena and analyze experimental data Offers detailed descriptions of cutting-edge topics such as the biophysical and interfacial chemistries of lipid membranes and gel surfaces, which serves as good model for biointerfaces in microbiology, hematology, and biotechnology Biophysical Chemistry of Biointerfaces pairs sound methodology with fresh insight on an emerging science to serve as an information-rich reference for professional chemists as well as a source of inspiration for graduate and postdoctoral students looking to distinguish themselves in this challenging field.
Author: Hiroyuki Ohshima
Publisher: John Wiley & Sons
ISBN: 1118542762
Category : Science
Languages : en
Pages : 1188
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Book Description
Diese Enzyklopädie konzentriert sich einzig und allein auf Biokolloide und Biogrenzflächen. Hauptthema sind nicht die wissenschaftlichen Aspekte rund um Kolloide und Grenzflächen. Mit Biokolloiden und Biogrenzflächen beschäftigen sich immer mehr Wissenschaftler, und in dieser Enzyklopädie werden zur Untersuchung von Phänomen in biologischen Systemen "weiche Partikel" und "weiche Grenzflächen" als Oberflächenmodelle herangezogen. - Beschreibt detailliert die grundlegenden Theorien und erläutert die physikalisch-chemischen und theoretischen Aspekte der Biokolloid- und Biogrenzflächenwissenschaft. - Beinhaltet auch eine ausführliche Beschreibung der weichen Grenzflächen und Oberflächen - Beschäftigt sich ebenfalls mit Anwendungen der Grundlagentheorien von Biokolloiden und Biogrenzflächen auf die Nano-, Bio- und Umweltwissenschaften. Ein nützliches Nachschlagewerk genau zur richtigen Zeit, für Forscher und Absolventen im Bereich der Biokolloid- und Biogrenzflächenwissenschaft sowie für Ingenieure der Fachrichtungen.
Author: Ming-Guo Ma
Publisher: Elsevier
ISBN: 0443136769
Category : Technology & Engineering
Languages : en
Pages : 348
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Book Description
As one of the most extensive biomass resources on earth, cellulose material has the characteristics of extensive availability, biodegradability, and biocompatibility. The development of cellulose composites meets many requirements of sustainable development. Surface Science and Advanced Functional Applications of Cellulose Composites looks at cellulose composites in relation to surface science and applications. This book provides a comprehensive summary grounded in the surface chemistry and polymer physics of cellulose composites, whilst enabling the reader to understand their development history, status, and commercial challenges (and future potential) using a range of case studies and examples. It also explores the applications of biomedical, antibacterial, water treatment, flexible electronic devices, energy storage, and sensing. It reviews the recent developments, problems, and potential developmental directions of cellulose composites. Surface Science and Advanced Functional Applications of Cellulose Composites will appeal to chemists, chemical engineers, and materials scientists engaged in biomass, cellulose, nanocellulose, composites, surface science, and related applied biomedical, antibacterial, water treatment, flexible electronic device, and energy storage fields. - Comprehensive summary grounded in the surface chemistry and polymer physics of cellulose composites - Enables the reader to understand the development history, status, and commercial challenges looking towards the future - Explores the applications in biomedical, antibacterial, water treatment, flexible electronic devices, energy storage, and sensing - Utilizes a range of case studies and useful examples - Forward-looking emphasis throughout on the sustainability of cellulose derived materials
Author: Bernard P. Binks
Publisher: Cambridge University Press
ISBN: 1139458183
Category : Technology & Engineering
Languages : en
Pages : 500
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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: Christophe Lavelle
Publisher: CRC Press
ISBN: 0429528442
Category : Health & Fitness
Languages : en
Pages : 1903
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Book Description
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
