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9780824704322

Thermal Behavior of Dispersed Systems

by ;
  • ISBN13:

    9780824704322

  • ISBN10:

    0824704320

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2000-10-12
  • Publisher: CRC Press

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Summary

Discusses recent advances in the correlations of structure and reactivity in dispersed systems, analyzing the state of water and other solutes and phenomena. Also reveals information about emulsions and microemulsions, scope, and the limitations of the thermal behavior of these systems.

Table of Contents

Preface iii
Contributors xi
Part I
Calorimetric Investigations of Solutions of Reversed Micelles
1(22)
Vincenzo Turco Liveri
Thermodynamics and Phase-Separation Kinetics of Microemulsions
23(36)
Doris Vollmer
Subzero Temperature Behavior of Water in Microemulsions
59(62)
Shmaryahu Ezrahi
Abraham Aserin
Monzer Fanun
Nissim Garti
DSC Analysis of Surfactant-Based Microstructures
121(62)
Pablo C. Schulz
J. F. A. Soltero
Jorge E. Puig
Effects of Cooling--Heating Cycles on Emulsions
183(20)
B. Fouconnier
J. Avendano Gomez
K. Ballerat-Busserolles
Daniele Clausse
Thermal Analysis of Self-Assembling Complex Liquids
203(44)
Donatella Senatra
Water Behavior in Phospholipid Bilayer Systems
247(48)
Michiko Kodama
Hiroyuki Aoki
Heat Evolution of the Self-Assembly of Amphiphiles in Aqueous Solutions
295(40)
Dov Lichtenberg
Ella Opatowski
Michael M. Kozlov
Part II
Calorimetric Methods for the Study of Adsorption of Surfactants at Solid/Solution Interfaces
335(22)
Zoltan Kiraly
Microcalorimetric Control of Liquid Sorption on Hydrophilic/Hydrophobic Surfaces in Nonaqueous Dispersions
357(56)
Imre Dekany
The Formation and Transformation of Crystalline Dispersions as Studied by Thermal Analysis
413(38)
Helga Furedi-Milhofer
Solid-State Transitions of Surfactant Crystals
451(26)
Nada Filipovic-Vincekovic
Vlasta Tomasic
Thermal Behavior of Foods and Food Constituents
477(30)
Alois Raemy
Pierre Lambelet
Nissim Garti
Index 507

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