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Povey M.J. — Ultrasonic Techniques for Fluids Characterization
Povey M.J. — Ultrasonic Techniques for Fluids Characterization



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Название: Ultrasonic Techniques for Fluids Characterization

Автор: Povey M.J.

Аннотация:

This book is a comprehensive and practical guide to the use of ultrasound for characterizing fluids rapidly and noninvasively. Focusing on ultrasonic velocimetry, the author covers the basic topics and techniques necessary for successful measurements of emulsions, dispersions, multiphase media, and viscoelastic/viscoplastic materials. Advanced techniques such as scattering, particle sizing, and automation are also presented. As a hand-book for industrial and scientific use, Ultrasonic Techniques for Fluids Characterization will be indispensable to chemists and chemical engineers using ultrasound for research or process monitoring in the chemical, food processing, pharmaceutical, cosmetic, biotechnology, and fuel industries.


Язык: en

Рубрика: Технология/

Статус предметного указателя: Готов указатель с номерами страниц

ed2k: ed2k stats

Год издания: 1997

Количество страниц: 214

Добавлена в каталог: 11.03.2010

Операции: Положить на полку | Скопировать ссылку для форума | Скопировать ID
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Предметный указатель
"low" volume fraction      140
16 bit      167
32 bit      167
Absorption      9
Accuracy      14 15 18 25 30 31 39 142 147—149 171 172 174
Accuracy of solid fat content measurement      68
Acid gelation      159
Acoustic Time of Flight Measurement      11
Acoustic, amplitude      16
Acoustic, energy      173
Acoustic, intensity      112
Acoustic, power      112
Acoustical impedance      16 20
Acoustosizer      150 151
Adiabatic      3 7 91 98 100 101 107 109 126 128 129
Adiabatic, bulk modulus      26
Adiabatic, compressibility      2 7 26 54
Adulteration      51
Aggregation      90 94 103 129 141 143 153 154 156—162
Air      11 19 28 29
Alcohol      50
Algae      54
algorithmic      165
Alkyl halides      45
Amino acids      45
Amphiphilic surfactant      84
Amplitude      16 18 20 22—24 33
Amplitude factor      112
Amplitude of the sound wave      112
Analysis of errors      15
Apparent, molar adiabatic compressibility      38
Apparent, molar quantities      37
Apparent, quantities      39
Apparent, specific volume      37
Apparent, yield stress      152
Aqueous solutions      49
Aristotle      1
Asphaltene      143 157
Associated Legendre polynomials      97
atom      see "Acoustic time of flight measurement"
Attenuation      22 24 33 54 56 57 71 79 83 92 95 96 98—101 104 111 113 116 118—122 124 127 130 131 133 134 138—140 142 143 145 147 148 153 154 157—159 161 162 172
Attenuation, excess      116
Automate, ultrasound profiling      78
Automatic control      174
Avogadros principle      35
Backing      14
Backscatter      2
Backscattering      140
bacteria      74
Bacteria, suspensions      74
Bandwidth      147 154 168 170 172
BAT      2
Beer foam      163
Bentham      169
Bessel functions      111
Binary mixture      34 41 42
Biological substances      44
Biot, coupled phase theory      154
Biot, theory      134
BLAST      138
Blast, wave      138
Blend      65 71
Block copolymer      142
Blood      156 161
Blood cells, adiabatic compressibility      54
Boethius      1
Bond, acoustical      19
Bonding      19 158
boundary conditions      97 105 112—114
Boundary layer thickness      127
Broad band, output      173
Broad band, ultrasonic      24
Brownian motion      160
Bubble, resonance      138
Bubble, size      163
bubbles      6 28 29 48 100 137—140 142
Bubbles, microbubbles      29
Bubbles, resonant      137
Bubbly      34
Bubbly, liquids      6
Buffer rods      18
bulk modulus      26 107—109 153
Bulk modulus, time-dependent      107
Burst rf      147 173
Cabling, faults      173
Calibration      15 25 31 49 50 79 147 172 174 175
Carousel      79
Carrot cells      54
Casein      70 84 88 154 157—159 161
Casein, $\alpha$-      159
Casein, $\beta$-      159
Casein, $\kappa$-      159
Cavitation      8 20
Cavitation, threshold      20
Cell, bonding      54
Cell, suspensions      54
Cell, turgor      54
cells      54 79
Centrifugation      48 65
Change of phase      see "Phase transition"
Characteristic impedance      16
Charged particles      150
Cheese      159
Chemical, quantities      35
Chemical, relaxation      144
Chocolate      65
Chrysippus      1
Classical mechanics      5
Cleaning bath      29
Close packing      142
Cloud of bubbles      137 140
CMC      see "Critical micelle concentration"
Coalescence      70 72
CoCoa      65 67 68
Cocoa, butter      65 67 68
Code      165 167—169 175
Coefficient of volume expansivity      109
Coherence      6 22
Collapse      see "Gel"
Collision rate, between droplets      74
Colloid      52 59 75 99 102
Colloidal systems      59
Complex impedance      19
Composite construction      15
composition      49 52 61 63 76 90
Composition and ultrasonic properties      76
Compressibility      25—27 31 34 36—42 44 54 55 58 71 76 81 92 93 100 104 107 109 113 122 124—126 128—131 133 134 141 152 159
Compressibility, changes compared with density change in oils      58
Compressibility, mean      26
Compression      81 85
Computer modeling      85
Computer models      158
Computer processing unit CPU      166
Concentrated systems      152 163
Concentration      2 35 36 39 40 49—52 67 72 76 81 84 85 88 103 116 125 127 128 130 134 140—142 152 157—162
Concentration of droplets      52
Concentration, increments      39
Condensation      26
Conformationai dynamics of proteins      44
Connectors faults      174
Conservation of volume      81
Constitutive equation      113
Continuous wave      143
Continuous wave, techniques      135
Conversion efficiencies      19
cooperative multitasking      167
Corrosion      2
Cosmetic      129
Coupled phase theory, Biot theory      154
Coupled wave      95
CPU, computer processing unit      166
Cream      138 141 143 158 161 162 174
Cream, whipped      163
Creaming      77 81—84 87 90 102 158 163 174
Creaming, computer modeling      77
Critical micelle concentration      144
Crystal      52 56 57 59 61 63 68 70 72—75 79 94
Crystalline      52 56
Crystallization      72—74 99 102
Crystallizing, solids      57
Crystallizing, systems      59
Custard powder      152
D'Alembert      2
Damped      14 23
Damped, transducers      171 173
Decay length      101 110 125—127
Deformation history      107 113
Degas      48
Denaturation, thermal      44
density      3 8 25—27 31—34 36—39 42 91 92 100 101 104 110 112 117 123—125 128—131 137 139 152
Density, mean      26
Depletion flocculation      162
Destabilize      88
Destabilizing mechanisms in foams      163
Diatoms      54
Differential, experimental techniques      42
Differential, measurements      39
Diffraction      22 100
Diffraction, corrections      148
Diffusion      77 85 102 103 159 160
Diffusion, wave propagation      34
Digital, averaging      147
Digital, oscilloscope      170
Dilatation      26
Dilatation, method      61
Dilation      26
Dilatometer      75
Dilatometry      70 72
Dilute limit      39—42
Dipolar      113
Dipole scattering      97
Disk storage      165 166
dispersion relation      108 153
Dispersion relation for bubbles      140
Dispersions      34
Disproportionation      163
Dissipation      33
Distearin      62
Doppler      152 160
Droplet      52 58 60 72 74 75 81
Drugs, diffusion in gels      77
Duty cycle      20
Dynamic mobility      150 151
Echo ranging      2
Edible fats      52
Egg protein      44
Einstein notation      105
Elastic      7 8
Elastic, modulus      153
Elasticity      26
Electrical impedance      16 19
Electroacoustics      150
Electromagnetic      4 6 92
Electromechanical      19
Electrosonic, amplitude      143
Electrosonic, analysis      150
Emulsion      52 54—56 58 60 61 66 68—70 72—77 84—86 88 90 96 99 103 116 118 124 125 129 131 134 143 150 157 158 161 162 171 172
Emulsion, inversion      34 75 76
Emulsion, stability      76 78
Emulsions      52 54 55 60 61 69 74—77 84 90
Energy      94 95 106 109 111—113 116 117 137 138
Energy, conservation equation      106
Energy, internal      106
Ensemble of bubbles      140
Ensemble, averaging      117
Envelope, pulse      17 24
Enzymes      159
Equation of continuity      106
Equations of motion      104—106 108
Equidensity dispersions      124
Equidensity dispersions and scattering theory      124
Errors      14 15 19 22 23 25 42
ESA      143 150
Ethanol      34 36 37 40 42 50 128
Euler      1
evaporation      49
event driven      165 169
Excel      79 165 170 174
Excess attenuation      116
Exchange of surfactant monomer      144
Excitation      14
Exciting, transducer      149 150 173
Excluded volume      103 110
Fast Fourier Transform      147 148 169
Fat crystallization      56
Fats, common features      65
Fatty acid      52
Filtration      65
Flocculation      84 103 129 154 158 162 163
Floe      84 154 158 161—163
Flow, measurement      2
Flow, profile      152
Flow, rate      152
Fluid Motion      110
Foam drainage      163
Foams      163
Fogs      133
Food emulsion      129 143
FORTRAN      116 165
Forward scattering      94 95
Fourier transform      104 147 161 169 170 172
Fourth power dependence, Rayleigh scattering      3
Fractal      159
Fractal, dimension      159
Fractionation      72 83 162
Fraunhofer diffraction      22
Freezing      55 56 58
frequency      12 18—20 24 26 33
Fresnel diffraction      22
Fruit      51 54
Gas      148 163
GDI, graphical display unit      165
Gel      77 85 86 88 153 158—161
Gelation      153 159—161
Gels      153 160
General relativity      5
Geometric limit      142
Geometric scattering      100
Geophysics      134
Glass      152
Glucose      51
GPIB      165 168
Gradient operator      106
Graphical display interface, GDI      165
Gravimetry      163
Group velocity      24 33
Hankel functions      113
Hard fats      65
Hardened palm oil      65
Hardness      65
Harmonic      26
Hearing      5
Heat      159
Heat, capacity      5
Heat, flow      94
Heat, flux      114
Heterogeneous nucleation      73
Hexadecane      55 56 58 96 134 157
Hierarchy method      117
Hildebrandt equation      63
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