[PDF] New Theory For Competing Interactions And Microstructures In Partially Ordered Liquid Crystalline Phases eBook

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Page : pages
File Size : 42,59 MB
Release : 1987
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A summary of results from a unique statistical-physics theory to predict and explain competing interactions and resulting microstructures in some partially-ordered (in this case, liquid-crystalline (LC)) phases is presented. The static aspects of both partial orientational and partial positional ordering of the molecules into various microstructures in these phases (including the incommensurate smectic-Ad phase) can be understood in terms of various competing interactions (both entropic and energetic) involved in the packing together of the different molecular sub-units at given pressures and temperatures. These microstructures are predicted and explained (using no ad hoc or arbitrarily adjustable parameter) as a function of molecule chemical structure (including lengths and shapes (from bond lengths and angles), intramolecular rotations, site-site polarizabilities and pair potentials, dipole moments, etc). Theoretical results are presented for the nematic, re-entrant nematic, smectic-Ad, and smectic-Al LC phases and the isotropic phase.

Author : Richard LeSar
Publisher : Springer Science & Business Media
Page : 282 pages
File Size : 21,39 MB
Release : 2012-12-06
Category : Science
ISBN : 3642734987

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Many macroscopic properties of materials are determined primarily by inhomogeneous structures and textures. These intermediate-scale structures often arise from competing interactions operating on different length scales within the material. Our understanding of such phenomena has increased substantially with the identification and theoretical description of solid-state materials with incommensurate and long-period modulated phases, such as ferroelectrics, charge-density-wave compounds, epitaxial layers and polytypes. Experimental diagnosis of inhomogeneous ground states and metastable phases has advanced so far that these are now well-accepted phenomena. These proceedings bring together the work of physicists and materials scientists to review developments in this area and to examine possible future directions, such as how the microscopic understanding emerging in bench-top solid-state systems can be applied in materials science.

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Page : 594 pages
File Size : 23,73 MB
Release : 1988
Category : Aeronautics
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Lists citations with abstracts for aerospace related reports obtained from world wide sources and announces documents that have recently been entered into the NASA Scientific and Technical Information Database.

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Page : 572 pages
File Size : 23,12 MB
Release : 1987
Category : Power resources
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Semiannual, with semiannual and annual indexes. References to all scientific and technical literature coming from DOE, its laboratories, energy centers, and contractors. Includes all works deriving from DOE, other related government-sponsored information, and foreign nonnuclear information. Arranged under 39 categories, e.g., Biomedical sciences, basic studies; Biomedical sciences, applied studies; Health and safety; and Fusion energy. Entry gives bibliographical information and abstract. Corporate, author, subject, report number indexes.

Author : D. Julian McClements
Publisher : Elsevier
Page : 793 pages
File Size : 43,76 MB
Release : 2007-08-30
Category : Technology & Engineering
ISBN : 1845693671

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It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials