Thermoreversible Networks: Viscoelastic Properties and Structure of Gels
Author:   Klaas te Nijenhuis
Publisher:   Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Edition:   Softcover reprint of the original 1st ed. 1997
Volume:   130
ISBN:  

9783662147955


Pages:   267
Publication Date:   23 August 2014
Format:   Paperback
Availability:   Manufactured on demand   Availability explained
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Thermoreversible Networks: Viscoelastic Properties and Structure of Gels


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Overview

This review shows that the measurement of viscoelastic properties is a powerful tool in the study of thermoreversible gels. Although many conclusions may be drawn about network development and its structure, it is also shown that the use of additional techniques (e.g. small angle S-ray and neutron scattering techniques and optical rotation) and the combination with thermodynamics and network models, widens the insight in the crosslinking process and the gel structure temendously. A general Introduction is followed by eight Chapters concerning synthetic polymers (PVC, PVAL, PMMA, PS, PAN, PE, ABA blockcopolymers and LCP's) and four Chapters concerning biopolymers (gelatin, agarose, carrageenans and gellan gum).

Full Product Details

Author:   Klaas te Nijenhuis
Publisher:   Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Imprint:   Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Edition:   Softcover reprint of the original 1st ed. 1997
Volume:   130
Dimensions:   Width: 15.50cm , Height: 1.50cm , Length: 23.50cm
Weight:   0.444kg
ISBN:  

9783662147955


ISBN 10:   3662147955
Pages:   267
Publication Date:   23 August 2014
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Poly(vinyl chloride).- Poly(vinyl alcohol).- Poly(vinyl methacrylate).- Atactic polystyrene.- Polyacrylonitrile.- Polyethylene.- Block copolymers.- Liquid crystalline polymers.- Gelatin.- Agarose.- Carrageenans.- Gellan gum.

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