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Emulsion Science [electronic resource] : Basic Principles / by Fernando Leal-Calderon, JȨrȳme Bibette, VȨronique Schmitt.

Por: Leal-Calderon, Fernando [author.]Colaborador(es): Bibette, JȨrȳme [author.] | Schmitt, VȨronique [author.]Tipo de material: TextoTextoEditor: New York, NY : Springer New York, 2007Descripción: XI, 225 p. online resourceTipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9780387396835Trabajos contenidos: SpringerLink (Online service)Tema(s): Physics | Chemistry, Physical organic | Soft condensed matter | Nanotechnology | Surfaces (Physics) | Physics | Soft Matter, Complex Fluids | Physical Chemistry | Nanotechnology | Surfaces and Interfaces, Thin FilmsFormatos físicos adicionales: Sin títuloClasificación CDD: 530.41 Clasificación LoC:QC176.8.A44Recursos en línea: de clik aquí para ver el libro electrónico
Contenidos:
Springer eBooksResumen: Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in the second in the presence of surface-active compounds.They are used as intermediate or end products in a huge range of areas including the food, chemical, cosmetic, pharmaceutical, paint, and coating industries. Besides the broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physics and chemistry. This book aims to give an overview of the most recent advances in emulsion science. The basic principles, covering aspects of emulsions from their preparation to their destruction, are presented in close relation to both the fundamental physics and the applications of these materials. The book is intended to help scientists and engineers in formulating new materials by giving them the basics of emulsion science.
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Emulsification -- Force Measurements -- Phase Transitions -- Compressibility and Elasticity of Concentrated Emulsions -- Stability of Concentrated Emulsions -- Double Emulsions -- New Challenges for Emulsions: Biosensors, Nano-reactors, and Templates.

Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in the second in the presence of surface-active compounds.They are used as intermediate or end products in a huge range of areas including the food, chemical, cosmetic, pharmaceutical, paint, and coating industries. Besides the broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physics and chemistry. This book aims to give an overview of the most recent advances in emulsion science. The basic principles, covering aspects of emulsions from their preparation to their destruction, are presented in close relation to both the fundamental physics and the applications of these materials. The book is intended to help scientists and engineers in formulating new materials by giving them the basics of emulsion science.

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