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This textbook presents the physical principles pertinent to the mathematical modeling of soft materials used in engineering practice, including both man-made materials and biological tissues. It is intended for seniors and masters-level graduate students in engineering, physics or applied mathematics. It will also be a valuable resource for researchers working in mechanics, biomechanics and other fields where the mechanical response of soft solids is relevant. Soft Solids: A Primer to the Theoretical Mechanics of Materials is divided into two parts. Part I introduces the basic concepts needed to give both Eulerian and Lagrangian descriptions of the mechanical response of soft solids. Part II presents two distinct theories of elasticity and their associated theories of viscoelasticity. Seven boundary-value problems are studied over the course of the book, each pertaining to an experiment used to characterize materials. These problems are discussed at the end of each chapter, giving students the opportunity to apply what they learned in the current chapter and to build upon the material in prior chapters.
This textbook presents the physical principles pertinent to the mathematical modeling of soft materials used in engineering practice, including both man-made materials and biological tissues. It is intended for seniors and masters-level graduate students in engineering, physics or applied mathematics. It will also be a valuable resource for researchers working in mechanics, biomechanics and other fields where the mechanical response of soft solids is relevant. Soft Solids: A Primer to the Theoretical Mechanics of Materials is divided into two parts. Part I introduces the basic concepts needed to give both Eulerian and Lagrangian descriptions of the mechanical response of soft solids. Part II presents two distinct theories of elasticity and their associated theories of viscoelasticity. Seven boundary-value problems are studied over the course of the book, each pertaining to an experiment used to characterize materials. These problems are discussed at the end of each chapter, giving students the opportunity to apply what they learned in the current chapter and to build upon the material in prior chapters.
Using the well-honed tools of nanotechnology, this book presents breakthrough results in soft matter research, benefitting from the synergies between the chemistry, physics, biology, materials science, and engineering communities. The team of international authors delves beyond mere structure-making and places the emphasis firmly on imparting functionality to soft nanomaterials with a focus on devices and applications. Alongside reviewing the current level of knowledge, they also put forward novel ideas to foster research and development in such expanding fields as nanobiotechnology and nanomedicine. As such, the book covers DNA-induced nanoparticle assembly, nanostructured substrates for circulating tumor cell capturing, and organic nano field effect transistors, as well as advanced dynamic gels and self-healing electronic nanodevices. With its interdisciplinary approach this book gives readers a complete picture of nanotechnology with soft matter.
Many of the distinctive and useful phenomena of soft matter come from its interaction with interfaces. Examples are the peeling of a strip of adhesive tape, the coating of a surface, the curling of a fiber via capillary forces, or the collapse of a porous sponge. These interfacial phenomena are distinct from the intrinsic behavior of a soft material like a gel or a microemulsion. Yet many forms of interfacial phenomena can be understood via common principles valid for many forms of soft matter. Our goal in organizing this school was to give students a grasp of these common principles and their many ramifications and possibilities. The Les Houches Summer School comprised over fifty 90-minute lectures over four weeks. Four four-lecture courses by Howard Stone, Michael Cates, David Nelson and L. Mahadevan served as an anchor for the program. A number of shorter courses and seminars rounded out the school. This volume collects the lecture notes of the school.
This book presents a compilation of self-contained chapters covering a wide range of topics within the broad field of soft condensed matter. Each chapter starts with basic definitions to bring the reader up-to-date on the topic at hand, describing how to use fluid flows to generate soft materials of high value either for applications or for basic research. Coverage includes topics related to colloidal suspensions and soft materials and how they differ in behavior, along with a roadmap for researchers on how to use soft materials to study relevant physics questions related to geometrical frustration.
Conceptual Chemistry Volume-I For Class XII
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.