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The colloidal state; Kinetic properties; Optical properties; Liquid-gas and liquid- liquid interfaces; The solid-gas interface; Charged interfaces; Colloid stability; Rheology; Emulsions and foams.
The understanding of how small solid particles operate at liquid interfaces is minimal. This book brings together the topics actively being investigated, with contributions from experts in the field. It will be of interest to researchers in chemistry, physics, chemical engineering, pharmacy, food science and materials science.
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An authoritative and comprehensive reference relevant to all scientists and engineers in the field. This encyclopedia not only helps chemistry, materials science and physics researchers to understand the principles, but also provides practicing engineers with the necessary information for implementing practical applications, such as Food and agrochemicals Polymers and ceramics Cosmetics and detergents Paints and coatings Pharmaceuticals and drug delivery In addition, the encyclopedia is an important reference for industrial chemists and chemical engineers faced with a multitude of industrial systems of a colloidal nature. As wide as the range of applications that colloid and interface science has is the range of scientific disciplines that contribute to research and development in this field. These encompass chemistry, physics, biology and mathematics as well as nanoscience and nanotechnology. The encyclopedia provides easy-to-digest information for meeting these interdisciplinary challenges. While providing numerous concise definitions of key terms, the encyclopedia also features more than forty in-depth essays on topics ranging from Agrochemical Formulations to Zeta Potential. All entries are cross-referenced and include selected references to original literature as well as synonyms.
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.
In this book, Esposito presents a historiography of organicist and holistic thought through an examination of the work of leading biologists from Britain and America. He shows how this work relates to earlier Romantic tradition and sets it within the wider context of the history and philosophy of the life sciences.
There has been much scientific interest in the behaviour of colloidal particles at liquid interfaces. From a research aspect they provide model systems for fundamental studies of condensed matter physics. From a commercial aspect they provide applications for making new materials in the cosmetics, food and paint industries. In many cases of colloidal particles at interfaces, the mechanism of particle interactions is still unknown. Particle-Stabilized Emulsions and Colloids looks at recent studies on the behaviour of particles at liquid interfaces. The book first introduces the basic concepts and principles of colloidal particles at liquid-liquid interfaces including the interactions and conformations. The book then discusses the latest advances in emulsions and bicontinuous emulsions stabilized by both solid and soft particles and finally the book covers applications in food science and oil extraction. With contributions from leading experts in these fields, this book will provide a background to academic researchers, engineers, and graduate students in chemistry, physics and materials science. The commercial aspects will also be of interest to those working in the cosmetics, food and oil industry.