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Polymeric Liquids & Networks
Polymeric Liquids and Networks: Structure and Properties is the first book of two by William W. Graessley that presents a unified view of flexible-chain polymer liquids and networks. The topics of both volumes range from equilibrium properties to dynamic response, finite deformation behavior and non-Newtonian flow. The second book will be titled Polymeric Liquids and Networks: Dynamics and Rheology. These various aspects of the field were developed over the past 70 years by researchers from many academic disciplines. The infusion of fresh viewpoints continually invigorated and enriched the field, making polymeric liquids and networks a truly interdisciplinary subject. The lack of a common te...
Handbook of Surfaces and Interfaces of Materials, Five-Volume Set
This handbook brings together, under a single cover, all aspects of the chemistry, physics, and engineering of surfaces and interfaces of materials currently studied in academic and industrial research. It covers different experimental and theoretical aspects of surfaces and interfaces, their physical properties, and spectroscopic techniques that have been applied to a wide class of inorganic, organic, polymer, and biological materials. The diversified technological areas of surface science reflect the explosion of scientific information on surfaces and interfaces of materials and their spectroscopic characterization. The large volume of experimental data on chemistry, physics, and engineeri...
Advances in Organometallic Chemistry
Advances in Organometallic Chemistry
Food Colloids
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Analytical Calorimetry
This Volume 5 in a continuing series represents the compilation of papers presented at the International Symposium on Analytical Calorimetry as part of the 185th National Meeting of the American Chemical Society, Seattle, Washington, March 20-25th. 1983. A much broader variety of topics are covered than in pre vious volumes, due to the growth in the field of Thermal Analysis. Specific topics covering such techniques as differential scanning calorimetry, combined thermogravimetric procedures, dynamic mechan ical analysis and a variety of novel kinetic analyses are covered. A wide range of material types are included in this volume such as polymers (alloys, blends and composites), fossil fuels, biological products, liquid crystals and inorganic materials. The co-editors of this volume would like to thank all the contributors for their efforts in conforming to the manuscript requirements, and for being prompt in the preparation. We would also like to thank those who presided over sessions during the course of the symposium; Professor Anselm C. Griffin, Professor Roger S. Porter and Dr. Edith A. Turi.
Handbook of Polyolefins
A handbook on polyolefins. This second edition includes new material on the structure, morphology and properties of polyolefin (PO) synthesis. It focuses on synthetic advances, the use of additives, special coverage of PO blends, composites and fibres, and surface treatments. It also addresses the problem of interfacial and superficial phenomena.
Handbook of Elastomers, Second Edition,
"Provides the latest authoritative research on the developments, technology, and applications of rubbery materials. Presents structures, manufacturing techniques, and processing details for natural and synthetic rubbers, rubber-blends, rubber composites, and thermoplastic elastomers. 80% revised and rewritten material covers major advances since publication of the previous edition."
Anionic Polymerization
This work introduces the basic theories and experimental methods of anionic polymerization as well as the synthesis, analysis and characteristics of anionic polymerized products. It details the creation of linear and branched polymers, random and block copolymers, graft and macromonomers, and many other substances. The work emphasizes the relationship between fundamental principles and commercial applications.;College or university bookstores may purchase five or more copies at a special student price, available on request from Marcel Dekker, Inc.
Plant Biopolymer Science
Research into plant biopolymers, their structural characteristics and related physicochemical and functional properties is of increasing significance in the modern world. This is particularly true in relation to sustainable agriculture, environmentally friendly processes and new technology requirements and safe products. This unique book reports on the very latest research on plant biopolymer science, from biosynthesis through to applications. It describes specifically developments in the study of the biosynthesis of macromolecules and biopolymer design, going on to model systems such as biopolymer assemblies, interfaces and interphases. Finally, a discussion of multiphasic systems shows how these concepts may be extended to everyday applications. With contributions drawn from the international scientific community, Plant Biopolymer Science: Food and Non-Food Applications provides an overview of the state-of-the-art for a variety of readers, which will include students, researchers and teachers in academia to professionals in industry and government agencies.
Handbook Of Size Exclusion Chromatography And Related Techniques
Documenting critical advances in this rapidly evolving field, the Second Edition highlights the need for new applications and technologies that assist in the determination of molecular weight and molecular weight distributions of polymers in an accurate, efficient manner. This volume presents the latest findings from a international team of specialists and continues to inspire and extend practical applications of size exclusion chromatography (SEC). It includes six new chapters covering high-speed size exclusion chromatography, SEC of low molecular weight materials, and the extended family of techniques, from two-dimensional liquid chromatography to high osmotic pressure chromatography.
