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Thermal Behavior Of Dispersed Systems

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Overview

"Discusses the most recent advances in the correlations of structure and reactivity relationships of micelles, liposomes, microemulsions, and emulsions by thermal behavior measurements, as well as the options, scope, and limitations of the thermal behavior of dispersed systems. Highlights current studies on heterogeneous colloidal (dispersed) systems."

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Editorial Reviews

Booknews
Chemists from Israel, eastern Germany, and a smattering of other countries that do not for once include the US, summarize recent developments in using the measurement of thermal behavior to correlate the structure and reactivity relationships of micells, liposomes, microemulsions, and emulsions and in knowledge about the options, scope and limitations of the thermal behavior of heterogeneous colloidal, or dispersed, systems. Their topics include the calorimetric investigations of solutions of reversed micells, the subzero temperature behavior of water in microemulsions, the effects of cooling-heating cycles on emulsions, and the thermal analysis of self-assembling complex liquids. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780824704322
  • Publisher: Taylor & Francis
  • Publication date: 1/1/2001
  • Series: Surfactant Science Series
  • Pages: 540
  • Product dimensions: 6.00 (w) x 9.00 (h) x 1.38 (d)

Table of Contents

Calorimetric investigation of solutions of reversed micelles; thermodynamics and phase-separation kinetics of microemulsions; subzero temperature behaviour of water in microemulsions; DSC analysis of surfactant-based microstructures; effects of cooling-heating cycles upon emulsions; thermal analysis of self-assembling complex fluids; the water behaviour in phospholipid bilayer systems; heat evolution of the self assembly of amphiphilas in aqueous solutions; calorimetric methods for study of the adsorption of surfactant at solid/solution interfaces; microcalorimetric control of liquid sorption on hydrophilic/hydrophobic surfaces in non-aqueous dispersions; the formation and transformation of crystalline dispersions studied by thermal analysis; solid state transitions of surfactant crystals; thermal behaviour of foods and food constituents.

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