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Fundamentals concepts of thermodynamics 

Heat,work, internal energy, enthalpy and the first law of thermodynamics 

The importance of state functions: internal energy and enthalpy 

Thermochemistry 

Entrophy and the second and third laws of thermodynamics 

Chemical equilibrium 

The properties of real gases 

Phase diagrams and the relative stability of solids, liquids and gases 

Ideal and real solutions 

Electrolyte solutions 

Electrochemical cells, batteries and fuel cells 

From classical tot quantum mechanics 

The Shrödinger equation 

The quantum mechanical postulates 

Using quantum mechanics on simple systems 

The particle in the box and the real world 

Commuting and noncommuting operators and the surprising consequences of entanglement 

A quantum mechanical model for the vibration and rotation of molecules 

The vibrational and rotational spectroscopy of diatomic molecules 

The hydrogen atom 

Many-Electron Atoms 

Examples of spectroscopy involving atoms 

Chemical bonding 

Molecoualr structure and energy levels for polyatomic molecules 

Electronic spectroscopy 

Computational chemistry 

Molecular symmetry 

Nuclear magnetic resonance spectroscopy 

Probability 

The Boltzmann distribution 

Ensemble and molecular partition functions 

Statisical thermodynamics 

Kinetic theory of gases 

Transport phenomena 

Elementary chemical kinetics 

Complex reaction mechanism


nuclear physics --- fysicochemie --- elektrochemie --- spectroscopie --- thermochemie --- Electrochemistry --- electrochemistry --- quantummechanica --- thermodynamics --- Thermodynamics --- Nuclear physics --- enthalpie --- Physicochemistry --- Chemical thermodynamics --- thermodynamica --- thermochemistry --- Chemistry, Physical and theoretical --- Fysicochemie --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Chemistry, Physical and theoretical - Textbooks --- Acqui 2006

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This volume of Modern Aspects covers a wide spread of topics presented in an authoritative, informative and instructive manner by some internationally renowned specialists. Professors Politzer and Dr. Murray provide a comprehensive description of the various theoretical treatments of solute-solvent interactions, including ion-solvent interactions. Both continuum and discrete molecular models for the solvent molecules are discussed, including Monte Carlo and molecular dynamics simulations. The advantages and drawbacks of the resulting models and computational approaches are discussed and the impressive progress made in predicting the properties of molecular and ionic solutions is surveyed. The fundamental and applied electrochemistry of the silicon/electrolyte interface is presented in an authoritative review by Dr. Gregory Zhang, with emphasis in the preparation of porous silicon, a material of significant technological interest, via anodic dissolution of monocrystalline Si. The chapter shows eloquently how fundamental electrokinetic principles can be utilized to obtain the desired product morphology. Markov chains theory provides a powerful tool for modeling several important processes in electrochemistry and electrochemical engineering, including electrode kinetics, anodic deposit formation and deposit dissolution processes, electrolyzer and electrochemical reactors performance and even reliability of warning devices and repair of failed cells. The way this can be done using the elegant Markov chains theory is described in lucid manner by Professor Thomas Fahidy in a concise chapter which gives to the reader only the absolutely necessary mathematics and is rich in practical examples.

Electrochemistry. --- Chemistry, Physical and theoretical. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Chemistry, Physical and theoretical --- Chemistry, Physical organic. --- Surfaces (Physics). --- Physical Chemistry. --- Characterization and Evaluation of Materials. --- Physics --- Surface chemistry --- Surfaces (Technology) --- Chemistry, Physical organic --- Chemistry, Organic --- Physical chemistry. --- Materials science. --- Material science --- Physical sciences

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Nucleation is the initial step of every first-order phase transition, and most phase transitions encountered both in everyday life and industrial processes are of the first-order. Using an elegant classical theory based on thermodynamics and kinetics, this book provides a fully detailed picture of multi-component nucleation. As many of the issues concerning multi-component nucleation theory have been solved during the last 10-15 years, it also thoroughly integrates both fundamental theory with recent advances presented in the literature. Classical Nucleation Theory in Multicomponent Systems serves as a textbook for advanced thermodynamics courses, as well as an important reference for researchers in the field. The main topics covered are: the basic relevant thermodynamics and statistical physics; modelling a molecular cluster as a spherical liquid droplet; predicting the size and composition of the nucleating critical clusters; kinetic models for cluster growth and decay; calculating nucleation rates; and a full derivation and application of nucleation theorems that can be used to extract microscopic cluster properties from nucleation rate measurements. The assumptions and approximations needed to build the classical theory are described in detail, and the reasons why the theory fails in certain cases are explained. Relevant problems are presented at the end of each chapter.

Nucleation --- Chemistry, Physical and theoretical --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Chemistry, Physical organic. --- Thermodynamics. --- Surfaces (Physics). --- Physical Chemistry. --- Surfaces and Interfaces, Thin Films. --- Physics --- Surface chemistry --- Surfaces (Technology) --- Dynamics --- Mechanics --- Heat --- Heat-engines --- Quantum theory --- Chemistry, Physical organic --- Chemistry, Organic --- Physical chemistry. --- Materials—Surfaces. --- Thin films. --- Films, Thin --- Solid film --- Solid state electronics --- Solids --- Coatings --- Thick films

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Copolymers. --- Copolymères --- Chemistry. --- Chemistry, Physical organic. --- Polymers. --- Polymer Sciences. --- Theoretical and Computational Chemistry. --- Physical Chemistry. --- Copolymers --- Polymerization --- Organic Chemistry --- Chemistry --- Physical Sciences & Mathematics --- Polymerization. --- Polymers --- Synthesis. --- Polymerisation --- Polymers and polymerization --- Synthesis of polymers --- Polymere --- Polymeride --- Chemistry, Physical organic --- Synthesis --- Physical chemistry. --- Chemistry, Physical and theoretical. --- Macromolecules --- Physical sciences --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Polymers  .

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Understanding the physical properties of foods is important as they are used in process design, product and process optimization, product development, food quality control and food process modeling. This book provides a fundamental understanding of physical properties of foods. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties area are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality. Each chapter provides examples and problems, which teach students to analyze experimental data to generate practical information. In addition, the material in the book may be of interest to people who are working in the field of Food Science, Food Technology, Biological Systems Engineering, Food Process Engineering, or Agricultural Engineering. The book also can be used as a reference by graduate students and researchers who deal with physical properties. About the authors Serpil Sahin and Servet Gülüm Sumnu are Professors at the Middle East Technical University’s Department of Food Engineering. .

Food --- Analysis. --- Composition. --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Analysis --- Composition --- Food science. --- Chemistry. --- Chemistry, Physical organic. --- Agriculture. --- Food Science. --- Chemistry/Food Science, general. --- Physical Chemistry. --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Physical sciences --- Science --- Alimentos (propriedades físicas) --- Food—Biotechnology. --- Physical chemistry. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry