Электронная книга: Tharwat Tadros F. «Emulsion Formation and Stability»

Emulsion Formation and Stability

The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.

Издательство: "John Wiley&Sons Limited"

ISBN: 9783527647972

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См. также в других словарях:

  • Emulsion — A. Two immiscible liquids, not yet emulsified B. An emulsion of Phase II dispersed in Phase I C. The unstable emulsion progressively separates D. The surfactant (purple outline around particles) positions itself on the interfaces between Phase II …   Wikipedia

  • Emulsion polymerization — is a type of radical polymerization that usually starts with an emulsion incorporating water, monomer, and surfactant. The most common type of emulsion polymerization is an oil in water emulsion, in which droplets of monomer (the oil) are… …   Wikipedia

  • Mathematics and Physical Sciences — ▪ 2003 Introduction Mathematics       Mathematics in 2002 was marked by two discoveries in number theory. The first may have practical implications; the second satisfied a 150 year old curiosity.       Computer scientist Manindra Agrawal of the… …   Universalium

  • Water-in-water emulsion — An emulsion is two immiscible liquids mixed together (by shaking for example) with small droplets of one liquid dispersed (separated and distributed throughout the space) in the other liquid. This dispersion is usually not stable and all the… …   Wikipedia

  • Ouzo effect — The ouzo effect during the preparation of absinthe. The ouzo effect (also louche effect and spontaneous emulsification) is a phenomenon observed when water is added to ouzo and other anise flavored liqueurs and spirits, such as pastis, raki, arak …   Wikipedia

  • industrial polymers, major — Introduction       chemical compounds used in the manufacture of synthetic industrial materials.       In the commercial production of plastics, elastomers, man made fibres, adhesives, and surface coatings, a tremendous variety of polymers are… …   Universalium

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