نتایج جستجو برای: crystallization kinetics

تعداد نتایج: 118642  

Journal: :The journal of physical chemistry. B 2010
Se-Woong Park Jeong-Min Choi Kwang Hyun Lee Han Woong Yeom Seongil Im Young Kook Lee

We report on the amorphous-to-crystalline phase transformation of rubrene thin films. The crystallization of the organic thin films displays disk-like domains whose nucleation and growth follow phase transformation kinetics well-established for inorganic materials under certain time and temperature conditions. We understood that the crystallization of amorphous rubrene thin film shows site-satu...

2015
Jan Wedekind Limei Xu Sergey V. Buldyrev H. Eugene Stanley David Reguera Giancarlo Franzese

The presence of a metastable fluid-fluid critical point is thought to dramatically influence the crystallization pathway, increasing the nucleation rate by many orders of magnitude over the predictions of classical nucleation theory. We use molecular dynamics simulations to study the kinetics of crystallization in the vicinity of this metastable critical point and throughout the metastable flui...

2007
J. Ulrich

This chapter presents an overview of industrial crystallization both from a fundamental, scientific perspective and with an eye on the application of crystallization as a separation process in industrial processes. Crystallization as a separation process yields a solid product from a solution or a melt. The process itself, the product characteristics and the temporal behavior are determined by ...

Journal: :Journal of Dairy Science 1968

2006
Alexander Karamanov Mario Pelino

The formation of intragranular pores, induced by diopside crystallization in diopside–albite glasses, was highlighted in a previous study and here confirmed by SEM observation. The sinter-crystallization kinetics of four glass compositions, labelled G1, G2, G3 and G2-Cr, characterized by the formation of induced crystallisation porosity, PCR, was investigated. The activation energies of crystal...

Journal: :journal of nanostructures 2013
m. r. memarzadeh m. mohsen-nia

poly(ethylene adipte) and poly(ethylene adipate)/silica nanocomposite (pead/sio2) containing 3 wt. % sio2  were prepared by an in situ method. the examinations on the non-isothermal crystallization kinetic behavior have been conducted by means of differential scanning calorimeter (dsc). the avrami, ozawa, and combined avrami and ozawa equations were applied to describe the crystallization kinet...

Journal: :Advanced electronic materials 2022

Tailoring Crystallization Kinetics In article number 2100974 by Matthias Wuttig and co-workers, the crystallization kinetics, glass dynamics dielectric function of typical metavalently bonded phase change materials covalently Sb2Se3 are discussed compared regarding materials' chemical bonding properties. Thought provoking trends found, which yield insights recently photonic applications.

2002
I. Gutzow S. Atanassova K. Neykov

An analysis is given of several biologically important processes, connected with the crystallization and kinetics of liophilization in aqueous physiological solutions. These are glass formation and vitrification of life, precipitation of slightly soluble salts and kinetics of crystallization in human urine, and the solution of CaOX concretions under the influence of biocompatible solubilizators...

2013
Ellen L. Heeley Darren J. Hughes Youssef El Aziz Peter G. Taylor

The dispersal, quiescent crystallization kinetics and morphology of a series of unique polyethylene ‒polyhedral oligomeric silsesquioxanes (PE-POSS) nanocomposite blends is presented. POSS molecules with long linear alkyl-chain substituents were blended at one composition into a commercial low density polyethylene. Time-resolved Smalland WideAngle X-Ray scattering (SAXS/WAXS) and thermal techni...

2011
Ana Paula Badan Ribeiro Renato Grimaldi Adenilson Oliveira dos Santos Lisandro Pavie Cardoso Theo Guenter Kieckbusch

Cocoa butter is the characteristic fat ingredient of chocolate industries, presenting itself as the most important component in all formulations. Its crystallization is a critical factor associated with the structure and properties of many confectionery foods. The stability of rich-fat processed products is influenced by changes in crystallization processes. With respect to these characteristic...

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