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Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Energy and Water Development
Publisher:
ISBN:
Category : Energy development
Languages : en
Pages : 2094
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Book Description
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Energy and Water Development
Publisher:
ISBN:
Category : Energy development
Languages : en
Pages : 2094
Get Book Here
Book Description
Author: United States. Congress. House. Committee on Appropriations. Subcommittee on Energy and Water Development
Publisher:
ISBN:
Category : Energy development
Languages : en
Pages : 2018
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Book Description
Author:
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 176
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Book Description
Author:
Publisher:
ISBN:
Category : Power resources
Languages : en
Pages : 472
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Book Description
Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 440
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Book Description
Author: J. R. Solana
Publisher: CRC Press
ISBN: 1439807752
Category : Science
Languages : en
Pages : 408
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Book Description
This book, Perturbation Theories for the Thermodynamic Properties of Fluids and Solids, provides a comprehensive review of current perturbation theories—as well as integral equation theories and density functional theories—for the equilibrium thermodynamic and structural properties of classical systems. Emphasizing practical applications, the text avoids complex theoretical derivations as much as possible. It begins with discussions of the nature of intermolecular forces and simple potential models. The book also presents a summary of statistical mechanics concepts and formulae. In addition, it reviews simulation techniques, providing background for the performance analyses of theories executed throughout the text using simulation data. Chapters describe integral equation theories, theoretical approaches for hard-sphere fluid or solid systems, and perturbation theories for simple fluids and solids for monocomponent and multicomponent systems. They also cover density functional theories for inhomogeneous systems and perturbative and nonperturbative approaches to describe the structure and thermodynamics of hard-body molecular fluids. The final chapter examines several more challenging systems, such as fluids near the critical point, liquid metals, molten salts, colloids, and aqueous protein solutions. This book offers a thorough account of the available equilibrium theories for the thermodynamic and structural properties of fluids and solids, with special focus on perturbation theories, emphasizing their applications, strengths, and weaknesses. Appropriate for experienced researchers as well as postgraduate students, the text presents a wide-ranging yet detailed view and provides a useful guide to the application of the theories described.
Author: Anthony R. Goodwin
Publisher: Royal Society of Chemistry
ISBN: 1849730989
Category : Science
Languages : en
Pages : 535
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Book Description
Published under the auspices of both IUPAC and its affiliated body, the International Association of Chemical Thermodynamics (IACT), this book will serve as a guide to scientists or technicians who use equations of state for fluids. Concentrating on the application of theory, the practical use of each type of equation is discussed and the strengths and weaknesses of each are addressed. It includes material on the equations of state for chemically reacting and non-equilibrium fluids which have undergone significant developments and brings up to date the equations of state for fluids and fluid mixtures. Applied Thermodynamics of Fluids addresses the needs of practitioners within academia, government and industry by assembling an international team of distinguished experts to provide each chapter. The topics presented in the book are important to the energy business, particularly the hydrocarbon economy and the development of new power sources and are also significant for the application of liquid crystals and ionic liquids to commercial products. This reference will be useful for post graduate researchers in the fields of chemical engineering, mechanical engineering, chemistry and physics.
Author: Zeeshan Nawaz
Publisher: BoD – Books on Demand
ISBN: 953510392X
Category : Technology & Engineering
Languages : en
Pages : 598
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Book Description
Chemical engineering applications have been a source of challenging optimization problems in terms of economics and technology. The goal of this book is to enable the reader to get instant information on fundamentals and advancements in chemical engineering. This book addresses ongoing evolutions of chemical engineering and provides overview to the sate of the art advancements. Molecular perspective is increasingly important in the refinement of kinetic and thermodynamic molding. As a result, much of the material was revised on industrial problems and their sophisticated solutions from known scientists around the world. These issues were divided in to two sections, fundamental advances and catalysis and reaction engineering. A distinct feature of this text continues to be the emphasis on molecular chemistry, reaction engineering and modeling to achieve rational and robust industrial design. Our perspective is that this background must be made available to undergraduate, graduate and professionals in an integrated manner.
Author: J. M. Haile
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 544
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Book Description
Good,No Highlights,No Markup,all pages are intact, Slight Shelfwear,may have the corners slightly dented, may have slight color changes/slightly damaged spine.
Author: Camila Gambini Pereira
Publisher: Academic Press
ISBN: 0128115572
Category : Technology & Engineering
Languages : en
Pages : 684
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Book Description
Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. - Presents the fundamentals of phase equilibria in the food industry - Describes both classic and advanced models, including cubic equations of state and activity coefficient - Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction - Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems
