Shape of a Fluid Drop at a Fluid-liquid Interface. Ii. Theory for Three-phase Systems PDF Download
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Author: H. M. Princen
Publisher:
ISBN:
Category :
Languages : en
Pages : 22
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Book Description
The equilibrium shape of a liquid or gas drop (Phase 1 of density d1) at a horizontal interface separating two fluid phases (Phases 2 and 3 of densities d2 and d3) can be calculated from the principles of capillarity. In the most general system these calculations are extremely complicated, and solutions have been obtained only for some special cases (very small drops; systems with d1 = d3; and very large drops when d3
Author: H. M. Princen
Publisher:
ISBN:
Category :
Languages : en
Pages : 22
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Book Description
The equilibrium shape of a liquid or gas drop (Phase 1 of density d1) at a horizontal interface separating two fluid phases (Phases 2 and 3 of densities d2 and d3) can be calculated from the principles of capillarity. In the most general system these calculations are extremely complicated, and solutions have been obtained only for some special cases (very small drops; systems with d1 = d3; and very large drops when d3
Author: Henricus Mattheus Princen
Publisher:
ISBN:
Category : Drops
Languages : en
Pages : 114
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Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 780
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Author: H. M. PRINCEN
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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Book Description
The theory of the shape of a fluid drop at a fluid-liquid interface in two-phase systems was confirmed experimentally by measuring characteristic dimensions of stabilized air bubbles at an air-water interface. The equilibrium film at the top of the bubble may simultaneously consist of two types of film of different thickness. The condition for this situation and its effect on the permeability of the film to gases is discussed. Deviations from the shape theory will occur when the tension of the equilibrium film is smaller than twice the normal surface tension. Calculations were made to extend the theory to systems with such a reduced film tension. (Author).
Author: Stanley Hartland
Publisher: Elsevier Science & Technology
ISBN:
Category : Science
Languages : en
Pages : 810
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Author: Vance Bergeron
Publisher:
ISBN:
Category :
Languages : en
Pages : 670
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Author: Gregory H. Miller
Publisher: Springer
ISBN: 3030137325
Category : Technology & Engineering
Languages : en
Pages : 533
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Book Description
This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.
Author:
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 1096
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Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 840
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Author:
Publisher:
ISBN:
Category : Mechanics, Applied
Languages : en
Pages : 628
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