Download or read book Molecular Soft Interface Science written by Mizuo Maeda and published by Springer. This book was released on 2019-05-09 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive treatment of the molecular design, characterization, and physical chemistry of soft interfaces. At the same time, the book aims to encourage the fabrication of functional materials including biomaterials. During the past few decades there has been steady growth in soft-interface science, and that growth has been especially rapid in the twenty-first century. The field is interdisciplinary because it involves chemistry, polymer science, materials science, physical chemistry, and biology. Based on the increasing interdisciplinary nature of undergraduate and graduate programs, the primary goal of this present work is to serve as a comprehensive resource for senior-level undergraduates and for graduate students, particularly in polymer chemistry, materials science, bioconjugate chemistry, bioengineering, and biomaterials. Additionally, with the growing interest in the fabrication of functional soft materials, this book provides essential fundamental information for researchers not only in academia but also in industry.

Download or read book Water at Interfaces written by JORDI. FRAXEDAS and published by CRC Press. This book was released on 2019-05-31 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water, with its simple molecular structure, reveals a complex nature upon interaction with other molecules and surfaces. Water at Interfaces: A Molecular Approach provides a broad, multidisciplinary introduction to water at interfaces, focusing on its molecular characteristics. The book considers interfaces at different length scales from single water molecules to involvement of large numbers of water molecules, and from one-dimensional to three-dimensional interfaces. It begins with individual water molecules, describing their basic properties and the fundamental concepts that form the basis of this book. The text explores the main interfaces involving pure and ion-free condensed (liquid and solid) water, including water vapor/liquid water, liquid/oil, and liquid/solid interfaces. It examines water molecules on ideal surfaces--well-ordered (crystalline) and defect-free--covering topics such as electronic structure using frontier orbitals and substrate-induced structuring. The book discusses the affinity of water to surfaces, hydrophobicity and hydrophilicity, emphasizing two extreme cases of affinity. It then addresses real solid surfaces where water/solid interfaces play a key role in actual working conditions, examining water purification, photocatalytic activity, corrosion and degradation, and atmospheric agents. The final chapter deals with the interaction of water with the heterogeneous and complex surfaces of biomolecules, which can both influence the structure of the surrounding water and be modulated by the surrounding liquid. The author discusses simple to more complex biomolecules from peptides to proteins, nucleic acids, and membranes.

Download or read book Biopolymers in Food Colloids Thermodynamics and Molecular Interactions written by Maria Germanovna Semenova and published by CRC Press. This book was released on 2010-01-13 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions

Download or read book Surface and Interfacial Science written by M. C. Rastogi and published by Alpha Science Int'l Ltd.. This book was released on 2003 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book highlights the changes occurring at surfaces and interfaces involving two or multi-phase system due to the interaction between surface atoms/molecules and those added either intentionally or inadvertently in form of gases (vapours) solvents (aqueous and nonaqueous) and solutions mostly of surface active agents. A clear picture of the mechanism involved in industrial processes, namely, lubrication, adhesion, wear, friction, maintenance engineering, surface coating, metallurgical operation in production of iron and steel, corrosion prevention, mineral beneficiation including recovery of fine coal from slurries from coal washeries, tertiary oil recovery etc. are provided.

Download or read book Environmental Interfacial Spectroscopy written by Mahamud Subir and published by American Chemical Society. This book was released on 2022-04-14 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Clarifying chemical processes in the environment is tantamount to creating a better and a safer planet. The chemistry that takes place within the natural world occurs not only in the bulk gaseous, liquid, and solid phases, but also in the region where two phases meet. This molecularly thin region between phases, also known as an interface, plays a significant role in various chemical processes because interfaces are ubiquitous in nature. Despite the significance of interfacial processes in environmental chemistry, investigating environmental interfaces experimentally has always been a challenge. Recent advances in nonlinear spectroscopy (NLS) have demonstrated that techniques such as sum frequency generation (SFG) and second harmonic generation (SHG) are unique in their ability to probe buried chemical interfaces. The theoretical and practical aspect of these techniques in probing environmental interfaces is the primary focus of this e-book. This e-book is geared toward curious and inquisitive minds eager to learn how molecules behave at the thin layers of chemical interfaces. A beautiful world, rich in unique insights into the interfacial environmental processes, awaits.

Download or read book Interfacial Nanochemistry written by Hitoshi Watarai and published by Springer Science & Business Media. This book was released on 2006-03-30 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of the liquid-liquid interface on the earth might be as old as that of the liquid. It is plausible that the generation of the primitive cell membrane is responsible for an accidental advent of the oldest liquid interfaces, since various compounds can be concentrated by an adsorption at the interface. The presence of liquid-liquid interface means that real liquids are far from ideal liquids that must be miscible with any kinds of liquids and have no interface. Thus it can be said that the non-ideality of liquids might generate the liquid-liquid interface indeed and that biological systems might be generated from the non-ideal interface. The liquid-liquid interface has been, therefore, studied as a model of biological membrane. From pairing two-phases of gas, liquid and solid, nine different pairs can be obtained, which include three homo-pairs of gas-gas, liquid-liquid and solid-solid pairs. The gas-gas interface, however, is practically no use under the ordinary conditions. Among the interfaces produced by the pairing, the liquid-liquid interface is most slippery and difficult to be studied experimentally in comparison with the gas-liquid and solid-liquid interfaces, as the liquid-liquid interface is flexible, thin and buried between bulk liquid phases. Therefore, in order to study the liquid-liquid interface, the invention of innovative measurement methods has a primary importance.

Download or read book Proteins at Liquid Interfaces written by D. Möbius and published by Elsevier. This book was released on 1998-04-24 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.Features of this book:• Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments.• Emphasis is placed on experimental details as well as recent theoretical developments.• New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces.• A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value.

Download or read book Molecular Forces and Self Assembly written by Barry W. Ninham and published by Cambridge University Press. This book was released on 2010-04-01 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: Challenging the cherished notions of colloidal theory, Barry Ninham and Pierandrea Lo Nostro confront the scientific lore of molecular forces and colloidal science in an incisive and thought-provoking manner. The authors explain the development of these classical theories, discussing amongst other topics electrostatic forces in electrolytes, specific ion effects and hydrophobic interactions. Throughout the book they question assumptions, unearth flaws and present new results and ideas. From such analysis, a qualitative and predictive framework for the field emerges; the impact of this is discussed in the latter half of the book through force behaviour in self assembly. Here, numerous diverse phenomena are explained, from surfactants to biological applications, all richly illustrated with pertinent, intellectually stimulating examples. With mathematics kept to a minimum, and historic facts and anecdotes woven through the text, this is a highly engaging and readable treatment for students and researchers in science and engineering.

Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2015-08-21 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

Download or read book Lipid and Biopolymer Monolayers at Liquid Interfaces written by K.S. Birdi and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past few decades, much research has been reported on the formation of insoluble monomolecular films of lipids and biopolymers (synthetic polymers and proteins) on the surface of water or at the oil-water interface. This interest arises from the fact that monomolecular film studies have been found to provide much useful information on a molecular scale, information that is useful for understanding many industrial and biological phenomena in chemical, agricultural, pharmaceutical, medical, and food science applications. For instance, information obtained from lipid monolayer studies has been useful in determining the forces that are known to stabilize emulsions and biological cell membranes. The current texts on surface chemistry generally devote a single chapter to the characteristics of spread monolayers of lipids and biopolymers on liquids, and a researcher may have to review several hundred references to determine the procedures needed to investigate or analyze a particular phenomenon. Furthermore, there is an urgent need at this stage for a text that discusses the state of the art regarding the surface pheqomena exhibited by lipids and biopolymers, as they are relevant to a wide variety of surface and interfacial processes.

Download or read book Handbook of Oil Spill Science and Technology written by Merv Fingas and published by John Wiley & Sons. This book was released on 2015-02-02 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a scientific basis for the cleanup and for the assessment of oil spills Enables Non-scientific officers to understand the science they use on a daily basis Multi-disciplinary approach covering fields as diverse as biology, microbiology, chemistry, physics, oceanography and toxicology Covers the science of oil spills from risk analysis to cleanup and through the effects on the environment Includes case studies examining and analyzing spills, such as Tasman Spirit oil spill on the Karachi Coast, and provides lessons to prevent these in the future

Download or read book Agrochemicals Paints and Coatings and Food Colloids written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2018-05-22 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids.

Download or read book Dispersity Structure and Phase Changes of Proteins and Bio Agglomerates in Biotechnological Processes written by Arno Kwade and published by Springer Nature. This book was released on with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Biological Horizons in Surface Science written by L Prince and published by Elsevier. This book was released on 2012-12-02 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biological Horizons in Surface Science presents techniques used in surface science research as well as experimental data. It is organized in such a way that there is a transition from the more theoretical or molecular to the more biological. Emphasis is placed on the importance of water in determining molecular architecture and interactions. Methods of examining molecular associations and complex formation of molecules are discussed, and the results from such studies are reviewed. Permeability is examined from the point of view of the energies required to penetrate between two different phases, and from the role that multicellular membranes may play in directing the diffusion of ions or solutes in general. Current concepts of membrane structure based on membrane models are discussed and some new models are suggested. Application of surface science techniques and the unique energies present at interphases are considered with regard to drug interaction with biological tissue and immunological phenomena. The importance of surfactant protein-lipid association is also discussed in regard to alveolar mechanics. This book is directed particularly to biologists who will find many of the techniques used of significance in their own research. It also aims to interest graduate students in this area of investigation.

Download or read book Fundamentals of Surface Thermodynamics written by Ronaldo Gonçalves dos Santos and published by Springer Nature. This book was released on with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2017-03-16 with total page 1048 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Download or read book Emulsions written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-03-21 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coalescence during emulsification. Definition of the Gibbs dilational elasticity and the Marangoni effect in preventing coalescence. Chapter 6 Methods of Emulsification Pipe flow, static mixers and high speed stirrers (rotor-stator mixer). Laminar and turbulent flow. Membrane emulsification. High pressure homogenisers and ultrasonic methods. Chapter 7 Selection of Emulsifiers The hydrophilic-lipophilic-balance (HLB) and its application in surfactant selection. Calculation of HLB numbers and the effect of the nature of the oil phase. The phase inversion temperature (PIT) method for emulsifier selection. The cohesive energy ratio method for emulsifier selection. Chapter 8 Creaming/Sedimentation of Emulsions and its prevention Driving force for creaming/sedimentation: effect of gravity, droplet size and density difference between the oil and continuous phase. Calculation of the rate of creaming/sedimentation in dilute emulsions. Influence of increase of the volume fraction of the disperse phase on the rate of creaming/sedimentation. Reduction of creaming/sedimentation: Balance of the density of the two phases, reduction of droplet size and effect of addition of ''thickeners'. Chapter 9 Flocculation of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and its dependence on electrolyte concentration and valency. Definition of the critical coagulation concentration and its dependence on electrolyte valency. Reduction of flocculation by enhancing the repulsive forces. Chapter 10 Ostwald Ripening and its Reduction Factors responsible for Ostwald ripening : difference in solubility between small and large droplets and the Kelvin equation. Calculation of the rate of Ostwald ripening. Reduction of Ostwald ripening by incorporation of a small amount of highly insoluble oil. Reduction of Ostwald ripening by the use of strongly adsorbed polymeric surfactant and enhancement of the Gibbs elasticity. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. The concept of disjoining pressure for prevention of coalescence. Methods for reduction or elimination of coalescence : Use of mixed surfactant films, use of lamellar liquid crystalline phases and use of polymeric surfactants. Chapter 12 Phase Inversion and its Prevention Distinction between catastrophic and transient phase inversion. Influence of the disperse volume fraction and surfactant HLB number. Explanation of the factors responsible for phase inversion. Chapter 13 Characterisation of Emulsions Measurement of droplet size distribution : Optical microscopy and image analysis. Phase contrast and polarising microscopyDiffraction methods. Confocal laser microscopy. Back scattering methods Chapter 14 Industrial Application of Emulsions 14.1 Application in Pharmacy 14.2 Application in Cosmetics 14.3 Application in Agrochemicals 14.4 Application in Paints 14.5 Application in the Oil Industry