Author: H. M. Princen
Publisher:
ISBN:
Category :
Languages : en
Pages : 22
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
Shape of a Fluid Drop at a Fluid-liquid Interface. Ii. Theory for Three-phase Systems
Author: H. M. Princen
Publisher:
ISBN:
Category :
Languages : en
Pages : 22
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
Publisher:
ISBN:
Category :
Languages : en
Pages : 22
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
Shape of Fluid Drops at Fluid-liquid Interfaces and Permeability of Soap Films to Gases
Author: Henricus Mattheus Princen
Publisher:
ISBN:
Category : Drops
Languages : en
Pages : 114
Book Description
Publisher:
ISBN:
Category : Drops
Languages : en
Pages : 114
Book Description
Technical Abstract Bulletin
Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 780
Book Description
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 780
Book Description
Shape of a Fluid Drop at a Fluid-liquid Interface. I. Extension and Test of Twophase Theory
Author: H. M. PRINCEN
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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).
Publisher:
ISBN:
Category :
Languages : en
Pages : 18
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).
Axisymmetric Fluid-liquid Interfaces
Author: Stanley Hartland
Publisher: Elsevier Science & Technology
ISBN:
Category : Science
Languages : en
Pages : 810
Book Description
Publisher: Elsevier Science & Technology
ISBN:
Category : Science
Languages : en
Pages : 810
Book Description
Forces and Structure in Surfactant-laden Thin-liquid Films
Author: Vance Bergeron
Publisher:
ISBN:
Category :
Languages : en
Pages : 670
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 670
Book Description
Whisky Science
Author: Gregory H. Miller
Publisher: Springer
ISBN: 3030137325
Category : Technology & Engineering
Languages : en
Pages : 533
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.
Publisher: Springer
ISBN: 3030137325
Category : Technology & Engineering
Languages : en
Pages : 533
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.
Journal of Colloid and Interface Science
Author:
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 1096
Book Description
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 1096
Book Description
Government-wide Index to Federal Research & Development Reports
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 840
Book Description
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 840
Book Description
Applied Mechanics Reviews
Author:
Publisher:
ISBN:
Category : Mechanics, Applied
Languages : en
Pages : 628
Book Description
Publisher:
ISBN:
Category : Mechanics, Applied
Languages : en
Pages : 628
Book Description