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Photodegradation and light stabilization are very important aspects of polymer aging. Polymer degradation includes different types of processes: thermodegradation, oxidation, acting of ozone, photodegradation, radiation, hydrolysis, mechanical degradation, and biodegradation. It is very important to know the mechanism of polymer degradation in order to select stabilizers against the degradation. This volume presents the analysis of achievements in the field of photodegradation of polymers. It includes, first of all, data of Russian investigators who have decisively contributed in the development of this field of knowledge (the schools headed by academicians V.V. Korshak, N.M. Emanuel, N.S. Enikolopov, A.A. Berlin, and many others).
This book delineates the scientific principles of design and fabrication of packaging materials for food as well as methods for structural modification and other techniques. It describes the main practical properties and applications of polymer materials and highlights the analysis of all processes taking place during formations and destruction of
Photochemical reactions are the main class of chemical processes. These processes provide for life on Earth, since due to photochemical processes, plants absorb carbon oxide from the atmosphere changing them into the "meal" for all creatures on Earth. Together with "good" photochemical processes there are some "bad" as well. This book is about photodestruction and light stabilisation and is devoted to these processes. For example, the heterochain polymers. They are the main class of large-tonnage polymers, which are used for manning a great variety of polymer and composite materials (including nanocomposites).
Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal reference source for university students, food engineers and researchers from R&D laboratories working in the area of food science and technology. Professionals from institutions related to food packaging.
During the past decade, the field of polymer degradation and stabilization has become a subject of central importance in polymer science and technology. This book provides a fundamental source of information designed for those with only a basic understanding of the background of the field.
This book presents investigation results of thermal transformations in thermoresistant polymers: polysulfones, polyester-imides, aliphatic-aromatic polyimides and polyamides, liquid-crystal aromatic co-polyesters, polyphenylquinoxalines at temperatures of materials and articles processing and operation.An important result of investigations is the d
This two-volume work examines general relationships among the structures, reactivity, and properties of polyamides important for predictions in such fields as materials science. The team of authors, including polymer research chemists, physicists, and specialists in technology and processing, compiled an extensive amount of literature (over 2300 references) to produce two volumes packed with text, tables, drawings, and first-hand information, much of it never before published. Topics include lactams and their production, properties, analysis, theory, and the technology of their polymerization, in addition to polyamides and their processing, modification, analysis, molecular characterization, structure, physical properties, degradation and stabilization, designing and application of products. Researchers and specialists in the preparation, modification, processing, structure, and properties of linear aliphatic polyamides will find Lactam-Based Polyamides, Volumes I and II to be invaluable texts.
This two-volume work examines general relationships among the structures, reactivity, and properties of polyamides important for predictions in such fields as materials science. The team of authors, including polymer research chemists, physicists, and specialists in technology and processing, compiled an extensive amount of literature (over 2300 references) to produce two volumes packed with text, tables, drawings, and first-hand information, much of it never before published. Topics include lactams and their production, properties, analysis, theory, and the technology of their polymerization, in addition to polyamides and their processing, modification, analysis, molecular characterization, structure, physical properties, degradation and stabilization, designing and application of products. Researchers and specialists in the preparation, modification, processing, structure, and properties of linear aliphatic polyamides will find Lactam-Based Polyamides, Volumes I and II to be invaluable texts.
This volume contains reviews on state-of-the-art Japanese research presented in the annual Spring and Autumn meetings of the Japanese Polymer Science Society. The aim of this section is to make information on the progress of Japanese Polymer Science, and on topics of current interest to polymer scientists in Japan, more easily available worldwide.