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Thermal Behavior of Dispersed Systems by Nissim Garti at Abbey's Bookshop,
Thermal Behavior of Dispersed Systems
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Nissim Garti

Thermal Behavior of Dispersed Systems

Nissim Garti

$630

Hardback

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English
CRC Press Inc
12 October 2000
Science: general issues; Physical chemistry; Colloid chemistry; Thermochemistry & chemical thermodynamics; Surface chemistry & adsorption; Life sciences: general issues
Series: Surfactant Science
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.
By:  
Imprint:   CRC Press Inc
Country of Publication:   United States
Volume:   v. 93
Dimensions:   Height: 280mm,  Width: 210mm,  Spine: 34mm
Weight:   816g
ISBN:   9780824704322
ISBN 10:   0824704320
Series:   Surfactant Science
Pages:   540
Publication Date:  
Audience:   Professional and scholarly ,  Professional and scholarly ,  Professional & Vocational ,  Undergraduate ,  Further / Higher Education
Format:   Hardback
Publisher's Status:   Active
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.

Nissim Garti

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