Aggregation And Gelation In Random Networks

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Aggregation and Gelation in Random Networks

Author : Stephan Ulrich
Publisher : Stephan Ulrich
ISBN 13 :
Total Pages : 226 pages
Book Rating : 4./5 ( download)

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Book Synopsis Aggregation and Gelation in Random Networks by : Stephan Ulrich

Download or read book Aggregation and Gelation in Random Networks written by Stephan Ulrich and published by Stephan Ulrich. This book was released on 2010-06-23 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book the formation, elasticity, and structure of randomly cross-linked networks is investigated analytically and with the help of computer simulations. In the first two chapters, two polymer models are studied by means of equilibrium statistical mechanics and replica theory an isotropic model of randomly cross-linked particles and an anisotropic model of cross-linked directed polymers. For both models, a suitable order parameter describing the gelation transition is developed at first. With it, the elastic properties of the isotropic network is determined for arbitrary cross-link concentration and the extent of the chain fluctuations and the role of the preferred direction are studied for the anisotropic system. As a real life example, the structure of spider silk is analyzed, a material with very high toughness despite its low density. Here nano-crystallites are randomly connected by an amorphous network of chains. A model for the embedding of the crystallites in the amorphous matrix is developed, accounting for the crystallites' structure, arrangement, and their random orientation relative to the fiber axis. With this model, the scattering function S(q) of the crystallites can be calculated and compared to experimental scattering intensities enabling the determination of the geometric and statistical parameters. The rather general model for nano-crystalline materials can also be used to determine the importance of disorder and coherent scattering between different crystallites, which is usually neglected for wide angle X-ray scattering.Random networks of capillary bridges can occur in wet sand. By adding a small amount of a liquid to a granular system, the particles can create liquid capillary bridges between each other. When such a bridge ruptures, a fixed amount of energy is dissipated different from the ordinary granular interaction where a fraction of the kinetic energy is dissipated in a collision. A freely cooling system is shown to undergo a nonequilibrium dynamic phase transition from a state with mainly single particles and fast cooling to a state with growing aggregates, where bridge rupture becomes a rare event and cooling is slow. Initially, the aggregation of particles into clusters is a self-similar growth process, where fractal objects are generated and with a cluster size distribution that can be described by a scaling function. At later times a percolating cluster is found, which gradually absorbs all other particles.

Kinetics of Aggregation and Gelation

Author : Fereydoon Family
Publisher : North Holland
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (318 download)

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Book Synopsis Kinetics of Aggregation and Gelation by : Fereydoon Family

Download or read book Kinetics of Aggregation and Gelation written by Fereydoon Family and published by North Holland. This book was released on 1984 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kinetics of Aggregation and Gelation

Kinetics of Aggregation and Gelation

Author : F. Family
Publisher : Elsevier
ISBN 13 : 0444596585
Total Pages : 295 pages
Book Rating : 4.4/5 (445 download)

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Book Synopsis Kinetics of Aggregation and Gelation by : F. Family

Download or read book Kinetics of Aggregation and Gelation written by F. Family and published by Elsevier. This book was released on 2012-12-02 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kinetics of Aggregation and Gelation presents the proceedings of the International Topical Conference on Kinetics of Aggregation and Gelation held on April 2-4, 1984 in Athens, Georgia. The purpose of the conference was to bring together international experts from a wide variety of backgrounds who are studying phenomena inherently similar to the formation of large clusters by the union of many separate, small elements, to present and exchange ideas on new theories and results of experimental and computer simulations. This book is divided into 57 chapters, each of which represents an oral presentation that is part of a unified whole. The book begins with a presentation on fractal concepts in aggregation and gelation, followed by presentations on topics such as aggregative fractals called ""squigs""; multi-particle fractal aggregation; theory of fractal growth processes; self-similar structures; and interface dynamics. Other chapters cover addition polymerization and related models; the kinetic gelation model; a new model of linear polymers; red cell aggregation kinetics; the Potts Model; aggregation of colloidal silica; the ballistic model of aggregation; stochastic dynamics simulation of particle aggregation; particle-cluster aggregation; kinetic clustering of clusters; computer simulations of domain growth; and perspectives in the kinetics of aggregation and gelation. This book will be of interest to practitioners in the fields of chemistry, theoretical physics, and materials engineering.

Kinetics of Aggregation and Gelation. Proceedings of the International Topical Conference on Kinetics of Aggregation and Gelation Held at Athens, Georgia on 2-4 April, 1984

Download Kinetics of Aggregation and Gelation. Proceedings of the International Topical Conference on Kinetics of Aggregation and Gelation Held at Athens, Georgia on 2-4 April, 1984 PDF Online Free

Author : F. Family
Publisher :
ISBN 13 :
Total Pages : 293 pages
Book Rating : 4.:/5 (227 download)

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Book Synopsis Kinetics of Aggregation and Gelation. Proceedings of the International Topical Conference on Kinetics of Aggregation and Gelation Held at Athens, Georgia on 2-4 April, 1984 by : F. Family

Download or read book Kinetics of Aggregation and Gelation. Proceedings of the International Topical Conference on Kinetics of Aggregation and Gelation Held at Athens, Georgia on 2-4 April, 1984 written by F. Family and published by . This book was released on 1984 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: Partial Contents: Fractal Concepts in Aggregation and Gelation: An Introduction; On the Aggregative Fractals Called Squigs, which Include Recursive Models of Polymers and of Percolation Clusters; Theory of Fractal Growth Processes; Self-similar Structures and the Kinetics of Aggregation of Gold Colloids; Electrostatic Aggregation and Interface Dynamics; Properties of Growing Interface in Diffusion-Limited Aggregation and in the Eden Process; Oscillations and Scaling in a Kinetic Gelation Model; Kinetic Gelation with a Constant Initiator Creation Rate; Measuring Red Cell Aggregation Kinetics with Nuclear Magnetic Resonance; Monte Carlo Simulation of Vulcanization; Cluster Numbers From the Potts Model; A Small-Angle Neutron Scattering Study of the Decomposition of Fe-28Cr-10.5 Co; Aggregation of Colloidal Silica; Mean Field Theory for a Ballistic Model of Aggregation; Particle-Cluster Aggregation with Fractal Particle; Scaling Properties of Growth by Kinetic Clustering ; Computer Simulations of Domain Growth; Random-Field Ising Model: Domain Growth Theory; The Elasticity and Vibrational Modes of Percolating Networks and Other Fractal Structures; Kinetics of Red Blood Cell Aggregation: An Example of Geometric Polymerization; Frequency Spectrum of an Elastic Sierpinski Gasket; Growth of Clusters During Inhibition in a Network of Capillaries; Experimental Analysis of Diffusion Controlled Coagulation Using an Optical Purse Particle Size Analyzer.

Food Proteins

Author : Shuryo Nakai
Publisher : John Wiley & Sons
ISBN 13 : 9780471186144
Total Pages : 560 pages
Book Rating : 4.1/5 (861 download)

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Book Synopsis Food Proteins by : Shuryo Nakai

Download or read book Food Proteins written by Shuryo Nakai and published by John Wiley & Sons. This book was released on 1996-12-17 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.

Novel Food Processing

Author : Jasim Ahmed
Publisher : CRC Press
ISBN 13 : 142007122X
Total Pages : 512 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Novel Food Processing by : Jasim Ahmed

Download or read book Novel Food Processing written by Jasim Ahmed and published by CRC Press. This book was released on 2016-04-19 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th

Water Relationships in Foods

Author : Harry Levine
Publisher : Springer Science & Business Media
ISBN 13 : 1489906649
Total Pages : 825 pages
Book Rating : 4.4/5 (899 download)

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Book Synopsis Water Relationships in Foods by : Harry Levine

Download or read book Water Relationships in Foods written by Harry Levine and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.

Sol-Gel Science

Author : C. Jeffrey Brinker
Publisher : Academic Press
ISBN 13 : 0080571034
Total Pages : 925 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Sol-Gel Science by : C. Jeffrey Brinker

Download or read book Sol-Gel Science written by C. Jeffrey Brinker and published by Academic Press. This book was released on 2013-10-22 with total page 925 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sol-Gel Science: The Physics and Chemistry of Sol-Gel Processing presents the physical and chemical principles of the sol-gel process. The book emphasizes the science behind sol-gel processing with a chapter devoted to applications. The first chapter introduces basic terminology, provides a brief historical sketch, and identifies some excellent texts for background reading. Chapters 2 and 3 discuss the mechanisms of hydrolysis and condensation for nonsilicate and silicate systems. Chapter 4 deals with stabilization and gelation of sols. Chapter 5 reviews theories of gelation and examines the predicted and observed changes in the properties of a sol in the vicinity of the gel point. Chapter 6 describes the changes in structure and properties that occur during aging of a gel in its pore liquor (or some other liquid). The discussion of drying is divided into two parts, with the theory concentrated in Chapter 7 and the phenomenology in Chapter 8. The structure of dried gels is explored in Chapter 9. Chapter 10 shows the possibility of using the gel as a substrate for chemical reactions or of modifying the bulk composition of the resulting ceramic by performing a surface reaction (such as nitridation) on the gel. Chapter 11 reviews the theory and practice of sintering, describing the mechanisms that govern densification of amorphous and crystalline materials, and showing the advantages of avoiding crystallization before sintering is complete. The properties of gel-derived and conventional ceramics are discussed in Chapter 12. The preparation of films is such an important aspect of sol-gel technology that the fundamentals of film formation are treated at length in Chapter 13. Films and other applications are briefly reviewed in Chapter 14. Materials scientists and researchers in the field of sol-gel processing will find the book invaluable.

Modern Biopolymer Science

Author : Stefan Kasapis
Publisher : Academic Press
ISBN 13 : 0080921140
Total Pages : 639 pages
Book Rating : 4.0/5 (89 download)

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Book Synopsis Modern Biopolymer Science by : Stefan Kasapis

Download or read book Modern Biopolymer Science written by Stefan Kasapis and published by Academic Press. This book was released on 2009-07-21 with total page 639 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science. Real-world utilisation of fundamental science to achieve breakthroughs in product development Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Molecular Gels

Author : Richard G. Weiss
Publisher : Springer Science & Business Media
ISBN 13 : 1402036892
Total Pages : 969 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Molecular Gels by : Richard G. Weiss

Download or read book Molecular Gels written by Richard G. Weiss and published by Springer Science & Business Media. This book was released on 2006-06-30 with total page 969 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Molecular Gels: Materials with Self-Assembled Fibrillar Networks" is a comprehensive treatise on gelators, especially low molecular-mass gelators and the properties of their gels. The structures and modes of formation of the self-assembled fibrillar networks (SAFINs) that immobilize the liquid components of the gels are discussed experimentally and theoretically. The spectroscopic, rheological, and structural features of the different classes of low molecular-mass gelators are also presented. Many examples of the application of the principal analytical techniques for investigation of molecular gels (including SANS, SAXS, WAXS, UV-vis absorption, fluorescence and CD spectroscopies, scanning electron, transmission electron and optical microscopies, and molecular modeling) are presented didactically and in-depth, as are several of the theories of the stages of aggregation of individual low molecular-mass gelator molecules leading to SAFINs. Several actual and potential applications of molecular gels in disparate fields (from silicate replication of nanostructures to art conservation) are described. Special emphasis is placed on perspectives for future developments. This book is an invaluable resource for researchers and practitioners either already researching self-assembly and soft matter or new to the area. Those who will find the book useful include chemists, engineers, spectroscopists, physicists, biologists, theoreticians, and materials scientists.

Kinetic Analysis of Food Systems

Author : Alejandro G. Marangoni
Publisher : Springer
ISBN 13 : 3319512927
Total Pages : 179 pages
Book Rating : 4.3/5 (195 download)

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Book Synopsis Kinetic Analysis of Food Systems by : Alejandro G. Marangoni

Download or read book Kinetic Analysis of Food Systems written by Alejandro G. Marangoni and published by Springer. This book was released on 2017-02-15 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can be solved utilizing the data provided. Kinetic Analysis of Food Systems pursues a practical approach to kinetic analysis, providing helpful exercises involving chlorophyll degradation in processed vegetables, metabolic oscillations and sugar accumulation in cold-stored potatoes, transesterification of oils to manufacture biodiesel, aggregation of whey proteins to make protein gels and crystallization of fat stabilizers used in nut butters, among others. The book lays out the basics of kinetic modelling and develops several new models for the study of these complex systems. Taken together with the accompanying exercises, they offer a full portrait of kinetic analysis, from its basic scientific groundwork to its application.

Food Hydrocolloids

Author : Martin Glicksman
Publisher : CRC Press
ISBN 13 : 1000694313
Total Pages : 228 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Food Hydrocolloids by : Martin Glicksman

Download or read book Food Hydrocolloids written by Martin Glicksman and published by CRC Press. This book was released on 2020-03-27 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.

Biopolymer Research Trends

Author : Tamás S. Németh
Publisher : Nova Publishers
ISBN 13 : 9781600219832
Total Pages : 240 pages
Book Rating : 4.2/5 (198 download)

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Book Synopsis Biopolymer Research Trends by : Tamás S. Németh

Download or read book Biopolymer Research Trends written by Tamás S. Németh and published by Nova Publishers. This book was released on 2007 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biopolymers are a special class of polymers produced by living organisms. Starch, proteins and peptides, DNA, and RNA are all examples of biopolymers, in which the monomer units, respectively, are sugars, amino acids, and nucleic acids.A major but defining difference between polymers and biopolymers can be found in their structures. Polymers, including biopolymers, are made of repetitive units called monomers. Biopolymers inherently have a well defined structure: The exact chemical composition and the sequence in which these units are arranged is called the primary structure. Many biopolymers spontaneously fold into characteristic compact shapes (see also "protein folding" as well as secondary structure and tertiary structure), which determine their biological functions and depend in a complicated way on their primary structures. Structural biology is the study of the structural properties of the biopolymers. In contrast most synthetic polymers have much simpler and more random (or statistic) structures. This book presents leading-edge research from around the world in this dynamic field.

Workshop on Dynamics of Macromolecules

Author : Samuel Frederick Edwards
Publisher :
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.:/5 (318 download)

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Book Synopsis Workshop on Dynamics of Macromolecules by : Samuel Frederick Edwards

Download or read book Workshop on Dynamics of Macromolecules written by Samuel Frederick Edwards and published by . This book was released on 1985 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Contemporary Problems in Statistical Physics

Author : George H. Weiss
Publisher : SIAM
ISBN 13 : 0898713234
Total Pages : 266 pages
Book Rating : 4.8/5 (987 download)

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Book Synopsis Contemporary Problems in Statistical Physics by : George H. Weiss

Download or read book Contemporary Problems in Statistical Physics written by George H. Weiss and published by SIAM. This book was released on 1994-01-01 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of independent articles describes some mathematical problems recently developed in statistical physics and theoretical chemistry. The book introduces and reviews current research on such topics as nonlinear systems and colored noise, stochastic resonance, percolation, the trapping problem in the theory of random walks, and diffusive models for chemical kinetics. Some of these topics have never before been presented in expository book form. Applied mathematicians will be introduced to some contemporary problems in statistical physics. In addition, a number of unsolved problems currently attracting intensive research efforts are described.

Food Materials Science

Author : Jose Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 0387719466
Total Pages : 611 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Materials Science by : Jose Miguel Aguilera

Download or read book Food Materials Science written by Jose Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-12-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Innovative Food Processing Technologies

Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Food Processing Technologies by :

Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.