Water And Aqueous Solutions At Subzero Temperatures

Download or read book Water and Aqueous Solutions at Subzero Temperatures written by Felix Franks and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Volume, the last of the series, is devoted to water in its metastable forms, especially at sub-zero temperatures. The past few years have wit nessed an increasing interest in supercooled water and amorphous ice. If the properties of liquid water in the normal temperature range are already eccentric, then they become exceedingly so below the normal freezing point, in the metastable temperature range. Water can be supercooled to -39°C without too much effort, and most of its physical properties show a re markable temperature dependence under these conditions. Although ade quate explanations are still lacking, the time has come to review available knowledge. The study of amorphous ice, that is, the solid formed when water vapor is condensed on a very cold surface, is of longer standing. It has achieved renewed interest because it may serve as a model for the liquid state. There is currently a debate whether or not a close structural relation ship exists between amorphous ice and supercooled water. The nucleation and growth of ice in supercooled water and aqueous solutions is also still one of those grey areas of research, although these topics have received considerable attention from chemists and physicists over the past two decades. Even now, the relationships between degree of supercooling, nucleation kinetics, crystal growth kinetics, cooling rate and solute concentration are somewhat obscure. Nevertheless, at the empirical level much progress has been made, because these topics are of considerable importance to biologists, technologists, atmospheric physicists and gla ciologists.

Download or read book Water and Aqueous Solutions at Subzero Temperatures written by Felix Franks and published by . This book was released on 2014-01-15 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Liquid-Phase Transition in Water written by Osamu Mishima and published by Springer Nature. This book was released on 2021-09-20 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: A profound secret of nature hidden in ice water in a glass cup is revealed in this book. The author teaches a simple method for understanding the complex properties of water through the concept of polyamorphism. Polyamorphism is the existence of two kinds of liquid water, leading to a discontinuous transition between them. Currently, this two-water scenario is controversial in the scientific community because definitive experimental proof is difficult. However, a growing number of researchers believe there is adequate circumstantial evidence for the scenario. This introductory book focuses experimental thermodynamic data of liquid water, supercooled water, and amorphous solid water at various pressures and temperatures, and demonstrates how the two-water scenario initially evolved experimentally. The book explains the importance of polyamorphism in comprehending liquid water.

Download or read book Water, a Comprehensive Treatise: The physics and physical chemistry of water written by Felix Franks and published by . This book was released on 1972 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: V.4 Aqueous solutions of amphiphiles and macromolecules. Author, subject and compound indexes.

Download or read book Supercooling, Crystallization and Melting within Emulsions and Divided Systems written by Danièle Clausse and published by Bentham Science Publishers. This book was released on 2016-04-26 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions (simple, mixed or multiple) are essentially pure substances, aqueous or organic binary solutions. The have a wide range of uses, including industrial cooling and heat transfer processes. This monograph gives a brief overview of supercooling, crystallization and melting processes within emulsions. Differential scanning calorimetrey (DSC) coupled with RX is the main technique used to demonstrate these processes. Temperature readings in this work have been defined taking into account known nucleation laws. These results have been used to show mass transfers occurring within mixed emulsions (solid ripening) or multiple emulsions (composition ripening), gas hydrate formation due to a chemical reaction between water and a diffuse specific compound, these phenomena being described by diffusive models. Other aspects of heat transfer process covered in this book include the latent energy released at crystallizations or absorbed at the melting (which alters the temperature field through emulsions), the kinetics of phase transformations and self-regulation of temperature in nodules containing phase changing materials. This monograph is intended for advanced chemistry graduates as well as industrial and chemical engineers working with cooling and heat transfer systems.

Download or read book Glass Transition and Phase Transitions in Food and Biological Materials written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2017-02-09 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

Download or read book Encyclopedia of Agricultural, Food, and Biological Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2010-10-21 with total page 2001 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.