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MODERN ASPECTS OF ELECTROCHEMISTRY No. 42 Edited by Constantinos Vayenas University of Patras, Greece Topics in Number 42 include: The electrochemistry and electrocatalysis of Ruthenium in regards to the development of electrodes for Polymer Electrolyte Membrane (PEM) fuel cells Breakthroughs in Solid Oxide Fuel Cell (SOFC) anodes and cathodes leading to improved electrocatalysis Electrocatalysis of the electrochemical reduction of CO2 on numerous metals The interfacial phenomena of electrodeposition and codeposition, and the need for new theoretical analyses of the electrode-electrolyte interface Advantages of scanning tunneling microscopy (STM) in understanding the basics of catalysis, electrocatalysis and electrodeposition The role of electrochemistry in emerging technologies including electrodeposition and electroforming at the micro and nano levels, semiconductor and information storage, including magnetic storage devices, and modern medicine From reviews of previous volumes: "This long-standing series continues its tradition of offering high quality reviews of established and emerging subject areas, together with the less common aspects of electrochemical science … Deserves a place in electrochemistry libraries and should prove useful to electrochemists and related workers." -Chemistry and Industry "Continues the valuable service that has been rendered by the Modern Aspects series." - Journal of Electroanalytical Chemistry "Will definitely be of much use to researchers in the field of electrochemistry… The editors of this well-produced volume deserve all appreciation for maintaining the excellent standard of the series." - Bulletin of Electrochemistry "Extremely well-referenced and very readable … Maintains the overall high standards of the series." - Journal of the American Chemical Society.
Electrochemistry -- Industrial applications. --- Electrochemistry. --- Elektrochemie. --- Phosphorescence. --- Photochemistry. --- Electrochemistry --- Chemistry --- Physical Sciences & Mathematics --- Physical & Theoretical Chemistry --- Chemistry. --- Physical chemistry. --- Physical Chemistry. --- Chemistry, Physical and theoretical --- Chemistry, Physical organic. --- Chemistry, Physical organic --- Chemistry, Organic --- Physical sciences --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry
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The Electrochemical Dictionary provides up-to-date, broad and authoritative coverage of the specific terms most used in electrochemistry and its related fields, including relevant areas of physics and engineering. This modern compendium will be an indispensable source of information for scientists, engineers, and technical staff active in all fields of electrochemistry. The more than 2.770 entries have been written by a distinguished panel of eminent electrochemists. Each entry supplies a clear and precise explanation of the term and provides references to the most useful reviews, books and original papers to enable readers to pursue a deeper understanding if so desired. The Electrochemical Dictionary will also be appreciatively consulted by scientists working in adjacent sciences and technologies, who need a quick understanding of the electrochemical terms they encounter. More than 300 figures and illustrations elaborate the textual definitions. The Electrochemical Dictionary also contains biographical entries of people who have substantially contributed to electrochemistry.
Chemistry. --- Chemistry, Physical organic. --- Analytical biochemistry. --- Engineering. --- Electrochemistry. --- Physical Chemistry. --- Analytical Chemistry. --- Engineering, general. --- Construction --- Industrial arts --- Technology --- Analytic biochemistry --- Bioanalytic chemistry --- Bioanalytical chemistry --- Analytical chemistry --- Biochemistry --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Physical sciences
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Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as the definitive reference on subject. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. Written for food technologists as well as R & D and product development personnel, begins with the design and preparation of emulsifiers (including interactions with other food ingredients), which leads in to product categories, including dairy, infant nutrition, bakery, confectionery, and margarine, followed by nutrition improvement and processing techniques. Gerard L. Hasenhuettl is a consultant in Port Saint Lucie, Florida. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin.
Food additives. --- Dispersing agents. --- Chemical dispersants --- Dispersing chemicals --- Dispersants --- Chemicals --- Additive compounds --- Additives, Food --- Chemical additives in food --- Enriched foods --- Food science. --- Chemistry. --- Chemistry, Physical organic. --- Food Science. --- Chemistry/Food Science, general. --- Physical Chemistry. --- Physical sciences --- Science --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Food—Biotechnology. --- Physical chemistry. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry
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This book deals with the formulation of the thermodynamics of chemical and other systems far from equilibrium, including connections to fluctuations. It contains applications to non-equilibrium stationary states and approaches to such states, systems with multiple stationary states, stability and equi-stability conditions, reaction diffusion systems, transport properties, and electrochemical systems. The theoretical treatment is complemented by experimental results to substantiate the formulation. Dissipation and efficiency are analyzed in autonomous and externally forced reactions, including several biochemical systems.
Chemical equilibrium. --- Thermodynamics. --- Chemistry, Physical and theoretical --- Dynamics --- Mechanics --- Physics --- Heat --- Heat-engines --- Quantum theory --- Equilibrium, Chemical --- Phase rule and equilibrium --- Chemistry, Physical organic. --- Soft and Granular Matter, Complex Fluids and Microfluidics. --- Physical Chemistry. --- Chemistry, Physical organic --- Chemistry, Organic --- Amorphous substances. --- Complex fluids. --- Physical chemistry. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Complex liquids --- Fluids, Complex --- Amorphous substances --- Liquids --- Soft condensed matter
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see table of contents.
Polymers. --- Chemistry. --- Physical chemistry. --- Amorphous substances. --- Complex fluids. --- Nanotechnology. --- Polymer Sciences. --- Soft and Granular Matter, Complex Fluids and Microfluidics. --- Physical Chemistry. --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules --- Chemistry, Physical organic. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Molecular technology --- Nanoscale technology --- High technology --- Polymers . --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Complex liquids --- Fluids, Complex --- Amorphous substances --- Liquids --- Soft condensed matter
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Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry. About the Editors José Miguel Aguilera, is a professor in the Department of Chemical Engineering and Bioprocesses at the Universidad Católica de Chile, Santiago, Chile Peter J. Lillford, is a professor in the Department of Biology at the University of York, Heslington, York, UK.
Food --- Composition. --- Analysis. --- Food science. --- Chemistry. --- Chemistry, Physical organic. --- Food Science. --- Chemistry/Food Science, general. --- Physical Chemistry. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Physical sciences --- Science --- Food—Biotechnology. --- Physical chemistry. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Analysis --- Composition --- Food technology --- Chemical engineering
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The phase behaviour of materials and their thermodynamic properties are a central subject in all fields of materials research. The first Volume of the work, meant for graduate students in chemistry, geology, physics, and metallurgy, and their engineering counterparts, is split up in three levels, such that from level to level the portion and importance of thermodynamics and mathematics are increased. In the ground level it is shown that the basic principles of phase equilibria can be understood without the use of thermodynamics – be it that the concept of chemical potential is introduced right from the beginning. The intermediate level is an introduction to thermodynamics; culminating in the Gibbs energy as the arbiter for equilibrium – demonstrated for systems where the phases in equilibrium are pure substances. In the third level the accent is on binary systems, where one or more phases are solutions of the components. Explicit relationships between the variables are derived for equilibria involving ideal mixtures and ideal dilute solutions. Non-ideal systems are treated from three different angles – geometrically, analytically, and numerically. Throughout the work high priority is given to the thermodynamic assessment of experimental data; numerous end-of-chapter exercises and their solutions are included. The work is useful for scientists as an introduction and a reference book. Audience: Students, teachers, and scientists in chemistry, chemical engineering, geology and geophysics, metallurgy, and related branches of materials science.
Phase rule and equilibrium. --- Thermodynamics. --- Chemistry, Physical and theoretical --- Dynamics --- Mechanics --- Physics --- Heat --- Heat-engines --- Quantum theory --- Critical phenomena (Physics) --- Equilibrium --- Chemical equilibrium --- Chemical systems --- Critical point --- Chemistry, Physical organic. --- Materials. --- Geology. --- Physical geography. --- Physical Chemistry. --- Materials Science, general. --- Geophysics/Geodesy. --- Geography --- Geognosy --- Geoscience --- Earth sciences --- Natural history --- Engineering --- Engineering materials --- Industrial materials --- Engineering design --- Manufacturing processes --- Chemistry, Physical organic --- Chemistry, Organic --- Materials --- Physical chemistry. --- Materials science. --- Geophysics. --- Geological physics --- Terrestrial physics --- Material science --- Physical sciences --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry
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This bookis based on some of the lectures duringthe Paci?c Institute of Theoretical Physics (PITP) summer school on “Quantum Magnetism”, held during June 2006 in Les Houches, in the French Alps. The school was funded jointly by NATO, the CNRS, and PITP, and entirely organized by PITP. Magnetism is a somewhat peculiar research ?eld. It clearly has a quant- mechanical basis – the microscopic exchange interactions arise entirely from the exclusion principle, in conjunction with repulsive interactions between electrons. And yet until recently the vast majority of magnetism researchersand users of m- netic phenomena around the world paid no attention to these quantum-mechanical roots. Thus, e.g., the huge ($400 billion per annum) industry which manufactures hard discs, and other components in the information technology sector, depends entirely on room-temperature properties of magnets – yet at the macroscopic or mesoscopic scales of interest to this industry, room-temperature magnets behave entirely classically.
Magnetism. --- Quantum theory. --- Mathematical physics --- Physics --- Electricity --- Magnetics --- Quantum dynamics --- Quantum mechanics --- Quantum physics --- Mechanics --- Thermodynamics --- Chemistry, Physical organic. --- Classical Electrodynamics. --- Quantum Physics. --- Magnetism, Magnetic Materials. --- Quantum Information Technology, Spintronics. --- Physical Chemistry. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Optics. --- Electrodynamics. --- Quantum physics. --- Magnetic materials. --- Quantum computers. --- Spintronics. --- Physical chemistry. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Fluxtronics --- Magnetoelectronics --- Spin electronics --- Spinelectronics --- Microelectronics --- Nanotechnology --- Computers --- Materials --- Dynamics --- Light
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The basic theory of matter on the nanoscale is quantum mechanics and the application of quantum mechanics to the study of the many-body problem in molecules and materials is a rapidly developing field of research. Frontiers in Quantum Systems in Chemistry and Physics defines the leading edge; hence it describes the new theoretical developments available to a wider audience and presents theories which provide, for example, new insights into the structure of increasing complex molecular systems or molecules in a variety of environments. New computational techniques and practices are accessed, exploiting the wide range of equipment available to the researcher from “leadership” class supercomputers to distributed workstations and the internet. Just as important as the development of new theories and computer algorithms are the new areas of application, the ever expanding list of application areas in which studies at the quantum level are providing valuable insights. Frontiers in Quantum Systems in Chemistry and Physics allows new areas of application to be exposed to a wider audience.
Quantum chemistry --- Quantum theory --- Chemistry. --- Quantum theory. --- Chemistry, Physical organic. --- Theoretical and Computational Chemistry. --- Quantum Physics. --- Physical Chemistry. --- Condensed Matter Physics. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Quantum dynamics --- Quantum mechanics --- Quantum physics --- Physics --- Mechanics --- Thermodynamics --- Physical sciences --- Chemistry, Physical and theoretical. --- Quantum physics. --- Physical chemistry. --- Condensed matter. --- Condensed materials --- Condensed media --- Condensed phase --- Materials, Condensed --- Media, Condensed --- Phase, Condensed --- Liquids --- Matter --- Solids --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry
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see table of contents.
Polyfluorenes. --- Chemistry. --- Organic chemistry. --- Physical chemistry. --- Polymers. --- Amorphous substances. --- Complex fluids. --- Polymer Sciences. --- Soft and Granular Matter, Complex Fluids and Microfluidics. --- Physical Chemistry. --- Organic Chemistry. --- Complex liquids --- Fluids, Complex --- Amorphous substances --- Liquids --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry --- Organic chemistry --- Physical sciences --- PFO conductive polymers --- PFO polymers --- PFOs (Polyfluorenes) --- Polymers --- Chemistry, Physical organic. --- Chemistry, Organic. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Polymers . --- Soft condensed matter
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