乳液，泡沫和悬浮液的形成与应用Emulsions, Foams, and Suspensions

fenglianxiang · 发表于 2008-6-24 14:55:05

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【书名】《Emulsions, Foams, and Suspensions - Fundamentals and Applications》(PDF+书签)
【作者】Laurier L. Schramm编著
【出版社】Wiley
【出版日期】2005
【ISBN】 3-527-30743-5
【开本】32开
【页数】465页
【大小】4.61M
【格式】PDF+一级详细书签  高清晰扫描版

全书共有3个压缩包

【内容简介】
   本书是表面界面牛人Laurier L. Schramm根据自己的教学课件经验  结合实际问题,  编著而成.
文中对乳液发泡悬浮现象,  从理论基础实验出发,  以实践应用为根本,  详细讲述. 是涉及本领域的初学者必备读本.
Preface XIII
1 Introduction 1
1.1 TheColloidal State 1
1.2 Classification of Emulsions, Foams,and Suspensions 4
1.2.1 Emulsions 4
1.2.2 Foams 7
1.2.3 Suspensions 9
1.3 Characterization andStability 11
2 Dispersion and Dispersed Species Characterization 13
2.1 SurfaceArea, Porosity,andPermeability 13
2.2 Size andSize Distribution 18
2.2.1 Microscopy 20
2.2.2 Sieving 23
2.2.3 Radiation Scattering 24
2.2.4 Ultramicroscopy 26
2.2.5 OtherTechniques 27
2.3 Conductivity 28
2.3.1 Dispersed Phase Identification 28
2.3.2 Sensing-zone Techniques 28
2.3.3 Conductivity of Dispersions 29
2.4 Sedimentation, Creaming,and Centrifugation 30
2.4.1 Sedimentation andCreaming 30
2.4.2 Centrifugationand Ultracentrifugation 38
2.5 Characterization ofEmulsions 41
2.5.1 Appearance andEmulsion Type 41
2.5.2 Experimental Assessment ofEmulsion Stability 43
2.5.3 Composition 44
2.6 Characterization ofFoams 44
2.6.1 Appearance andFoamType 44
2.6.2 Experimental Assessment ofFoamStability 47
2.7 Characterization ofSuspensions 50
2.7.1 Chemical andSurface Analysis 50
2.7.2 Experimental Assessment ofSuspension Stability 50
3 Interfacial Energetics 53
3.1 SurfaceArea 53
3.2 Surfaceand InterfacialTensions 54
3.2.1 Principles 54
3.2.2 Equationof Young–Laplace 61
3.2.3 Measurement 61
3.2.4 Experimental Results forDispersions 70
3.3 Pressure andCurved Surfaces 72
3.4 Contact Angle andWettability 73
3.5 Surfactants andMicelles 76
3.5.1 SurfaceActivity 76
3.5.2 Classification and Analysisof Surfactants 80
3.5.3 Micelles 82
3.5.4 SurfaceElasticity 86
3.6 Applications ofSurface Activity 89
3.6.1 Surfactants andEmulsification 89
3.6.2 Surfactants andFoaming 91
3.6.3 Surfactants andFlotation 92
3.6.4 Surfactants andSuspensions 93
3.6.5 Surfactants andWetting 94
3.6.6 Surfactants andDetergency 94
3.7 OtherLyophilicColloids: Microemulsions 97
4 Electrokinetics 101
4.1 Charged Interfaces 101
4.2 ElectricDouble Layer 103
4.3 Electrokinetic Phenomena 105
4.3.1 Electrophoresis 109
4.3.2 Point ofZero Chargeand Isoelectric Point 113
4.3.3 Electrodialysis 114
4.4 Electrostatic Propertiesin Non-aqueous Media 115
5 Colloid Stability 117
5.1 Electrostatic andDispersion Forces 119
5.1.1 Repulsive Forces 120
5.1.2 Dispersion Forces 121
5.2 DLVO TheoryandPractice 122
5.2.1 Theory 122
5.2.2 PracticalGuidelines 128
5.2.3 Schulze–HardyRule 130
5.2.4 Peptization 132
5.3 Hydrationand StericEffects 132
5.3.1 Steric Stabilization 135
5.4 Additional Stabilizing Influences 137
5.4.1 OtherStabilizing Influencesfor Suspensions Stability 137
5.4.2 OtherInfluences on Emulsion Stability 138
5.4.3 OtherInfluences on FoamStability 141
5.5 Kinetics 143
5.6 Destabilization ofColloids 146
5.6.1 AggregationandFlocculation 147
5.6.2 Structures inFlocculation 148
5.6.3 BridgingFlocculation 149
5.6.4 AgglomerationFlocculation 151
5.6.5 Depletion Flocculation 151
5.6.6 Filtration 152
5.6.7 FoamStability inthePresence of Oil 152
6 Colloid Rheology 155
6.1 Principles 156
6.2 Measurement 159
6.2.1 Tube Methods 160
6.2.2 Rotationalmethods 164
6.2.3 Othermethods 167
6.3 Non-Newtonian Flow Properties 170
6.3.1 Pseudoplasticity 173
6.3.2 Dilatancy 174
6.3.3 Plasticity/Pseudoplasticity withYield Stress 174
6.3.4 Thixotropy 176
6.3.5 Rheopexy 177
6.3.6 Viscoelasticity 178
6.3.7 Rheomalaxis 178
6.3.8 Summary 179
6.4 OtherViscosityNomenclature andParameters 179
6.4.1 ViscosityNomenclature 179
6.4.2 OtherViscosityParameters 180
6.4.3 Experimental Considerations 182
6.5 Dispersion Rheology 183
6.5.1 Einstein’s Equation 183
6.5.2 VirialExpansions 186
6.5.3 OtherEmpirical Equations 188
6.5.4 Dispersed Phase Size andPolydispersity 188
6.5.5 Additional Considerations forEmulsions andFoams 189
6.5.6 OtherEquations 192
6.6 SurfaceRheology 193
6.7 Flow inPipelines andConstraining Media 194
6.7.1 Applications inPipeline Flow 194
6.7.2 Applications inPorousMedia 197
7 Preparation, Inhibition, and Destruction of Dispersions 201
7.1 Preparation 202
7.1.1 Preparation ofEmulsions 202
7.1.2 Preparation ofFoams 209
7.1.3 Preparation ofSuspensions 211
7.1.4 Ostwald Ripening 215
7.2 Destructionand/or Inhibition 215
7.2.1 Demulsification 215
7.2.2 Antifoaming andDefoaming 220
8 Introduction to Practical and Industrial Applications 223
8.1 General Uses 223
8.2 Emulsions 224
8.3 Foams 227
8.4 Suspensions 228
8.5 Hazards 229
9 Applications inthe Environment 231
9.1 Introduction 231
9.2 Rocks,Sediments, andSoils 231
9.3 Environmental Soil Remediation 234
9.4 Water andWastewater Treatment 236
9.5 Spillsand OtherHazards 238
9.6 Environmental FoamBlankets 240
10 Mining and Mineral Processing Applications 243
10.1 Introduction 243
10.2 Hydraulic Mining andHydrotransport 243
10.3 Mineral Flotation 245
10.3.1 Carrier,Emulsion,andFloc Flotation 257
10.4 Tailings andTailings Ponds 258
10.5 Dust-Suppressing FoamBlankets 261
11 Petroleum Industry Applications 263
11.1 Oil Wells andNear Wells 265
11.1.1 Drilling andCompletion Fluids 265
11.1.2 Well Stimulation: Fracturing andAcidizing 267
11.2 Reservoirs 268
11.2.1 Primary andSecondaryOil Recovery 268
11.2.2 Enhanced (Tertiary) Oil Recovery 270
11.3 SurfaceOperations 278
11.3.1 SurfaceTreatment 278
11.3.2 Oil SandsProcessing 280
11.3.3 Pipeline Transportation 282
11.3.4 Upgradersand Refineries 283
12 Manufacturing and Materials Science Applications 285
12.1 Introduction 285
12.2 Papermaking 285
12.3 Emulsions forRoadPaving 287
12.4 Metal-working 288
12.5 Cleaning Processes 289
12.5.1 Detergency 289
12.5.2 De-inking 292
12.6 SurfaceCoatings including PaintsandInks 294
12.7 Polymer Synthesis 297
12.8 CeramicsManufacture 297
12.9 Fire-FightingFoams 298
13 Food Productand Agricultural Applications 301
13.1 Introductionto Food Colloids 301
13.2 Stabilizing Agents 302
13.3 Preparation 304
13.4 Stability 304
13.5 Protein-stabilized Emulsions 306
13.5.1 IceCream 309
13.5.2 Cream Liqueurs 311
13.6 Non-protein-stabilized Emulsions 312
13.6.1 Carbonated Soft Drinks 314
13.7 FoamFood Products 314
13.7.1 Baked Products 315
13.7.2 FoamToppings 316
13.7.3 Champagne andBeer Foams 317
13.7.4 Coffee Beverage Foam 318
13.8 OtherFood Colloids 318
13.9 Introductionto Agricultural Colloids 321
14 Biological and MedicalApplications 325
14.1 Introduction 325
14.2 Vesicle Carriers 329
14.3 Polymer Coatings 330
14.4 Emulsion Carriers 332
14.5 Colloids inDiagnostics 334
15 Personal Care ProductApplications 337
15.1 Introduction 337
15.2 Detergents,Shampoos andConditioners 338
15.3 CosmeticSkin CareProducts 339
15.4 OtherPersonalCare Products 344
16 Emerging Areasin Emulsions, Foams and Suspensions 347
16.1 SmartColloids 347
16.2 Nanodispersions 348
16.3 Combatting TerrorAgents 353
17 Glossary of Emulsion, Foamand Suspension Terminology 357
17.1 Introduction 357
17.2 Terms 357
18 References 401
Index 431

[ 本帖最后由云动风清于 2008-6-24 16:00 编辑 ]

fenglianxiang · 发表于 2008-6-24 15:06:44

Emulsions, Foams, and Suspensions - Fundamentals and Applications

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[书籍] 乳液，泡沫和悬浮液的形成与应用Emulsions, Foams, and Suspensions

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