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2 edition of physico-chemical investigation into the foaming tendencies of glass melts. found in the catalog.

physico-chemical investigation into the foaming tendencies of glass melts.

Ian Heaton Smith

physico-chemical investigation into the foaming tendencies of glass melts.

by Ian Heaton Smith

  • 333 Want to read
  • 15 Currently reading

Published by University of Salford in Salford .
Written in English


Edition Notes

MSc thesis, Chemistry.

ID Numbers
Open LibraryOL21515425M

Alternatively, a foam can be formed in a foaming column (Fig. 6b). Clean gas, say nitrogen, is passed through a glass frit and foaming liquid to form a foam, the volume of which grows with time. The maximum rate of growth is obviously equal to the gas ow rate. Both of the methods. The theory of surface activity The physico-chemical theory of surface activity is a vast field and no more than broad principles can be touched on here; major reference sources exist for those who require more detail of the relationship between chemical structure and the various surfactant properties such as wetting, detergency and.

  The effect of chemical composition on the physico-chemical and rheological properties of PWC samples was studied. Due to their texture, two instrumental techniques, lubricated squeezing flow viscometry and texture profile analysis, were considered appropriate for the evaluation of samples. The AP series of reports is published by the Technical Publications Branch of the Information Services Division of the Office of Administration for the Office of Air and Water Programs, Environmental Protection Agency, to report the results of scientific and engineering studies, and information of general interest in the field of air pollution.

The major cause of foaming is surfactants, which are synthetic chemicals used in detergents. Water with a high detergency should be analyzed to determine what treatment is required to discover the origin of contamination. Foaming substances may interfere with the performance of chemicals used in water treatment formulations. Ramification The phase of what Boyle called ‘physico-mechanical’ investigation, or investigation into the powers and effects of the air, lasted until the middle of the eighteenth century. It was not until this period that real advances were made in the understanding of the chemistry, or the composition of the air.


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Physico-chemical investigation into the foaming tendencies of glass melts by Ian Heaton Smith Download PDF EPUB FB2

We show the maximum expansion rate of glass melt foaming (in situ value) correlates to 50% closed porosity, and we define a universal temperature window. Foaming by bubbling into a stationary liquid. The process of bubbling into a stationary liquid is of great importance in a number of industrial processes, the most common examples being bubble column reactors, or foam flotation/fractionation tanks.

In most applications, bubbling occurs through many orifices in parallel, through a. A physico chemical investigation of the self association of the DNA binding domain of the yeast transcriptional activator GAL 4 Article (PDF Available) in. The surface physico-chemical properties, including water, glycerol, and tetradecane contact angle, as well as the free surface energy of the materials, were analyzed.

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The amorphous glasses could be obtained only for compositions up to 40 wt.% of detailed structural. providing an insight into the pre-fragmentation state. The sequential occurrence of foaming and fragmentation permits the investigation of foamed materials without the potential complications arising from changes in foamed material properties due to an intermediate quenching step.

The past reports on the effect of physico-chemical parameters of the environment on mechanical properties and grindability of materials are reviewed. Reported mechanisms explaining such effects are analyzed and possible ways to improve the grinding effi-ciency, through the use of chemical additives, are also discussed.

Numerous physical and mechanical properties of margarine, as the plasticity, viscosity, color, taste, flavor, melting point, etc. are similar to natural cow butter, which it has to substitute.

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