We study melting mechanisms in single and polycrystalline colloidal films composed of diameter-tunable microgel spheres with short-ranged repulsive interactions and confined between two glass walls. Thick films (>4 layers), thin-films (≤4 layers), and monolayers exhibit different melting behaviors. Thick films melt from grain boundaries in polycrystalline solid films and from film-wall interfac...

ZnO nanorods array films were coated on a glass template through a two-step chemical process. First, a sol-gel spin coating method was used to produce a ZnO seed layer and after that, the ZnO nanorods arrays were grown on it through a low temperature aqueous method. Synthesized films were studied by scanning electron microscope (SEM) and X-ray diffractometer (XRD). X-ray diffraction results sho...

We report the formation of smooth and processable silicon thin-films from single-crystal silicon-nanoparticle suspensions. Single-crystal Si-nanoparticles (1–4 nm) are produced and suspended in various solvents. Films deposited from the suspension are mechanically stable and can be patterned and processed upon deposition. Physical compression of the films is presented as a mechanism to reduce p...

Semifluorinated polymer latexes were prepared by emulsion polymerization of 2.5-25% of a fluoroalkyl methacrylate, 25% chloromethylstyrene, 1% styrylmethyl(trimethyl)ammonium chloride, and the remainder 2-ethylhexyl methacrylate under surfactant-free conditions. The chloromethylstyrene units were converted to quaternary ammonium ions with trimethylamine. In aqueous dispersions at particle conce...

The stability of partially mobile draining thin liquid films with respect to axisymmetric fluctuations was studied. The material properties of the interfaces (Gibbs elasticity, surface and bulk diffusions) were taken into account. When studying the long wave stability of films, the coupling between the drainage and perturbation flows was considered and the lubrication approximation was applied....

Frankfurters are the most popular comminuted products in the US and account for the 25% of all sausages sold (NHDSC, 2006). Base on an average cooking loss (weight, %) of 2.64 (optimum chopping conditions), the estimated economic loss resulting from non optimum emulsion stability during the cooking process was estimated to range between 0.2 and 1.65 billion dollar per year (only in the US). A n...