Rheology For Chemists

Rheology is primarily concerned with materials: scientific, engineering and everyday products whose mechanical behaviour cannot be described using classical theories. From biological to geological systems, the key to understanding the viscous and elastic behaviour firmly rests in the relationship between the interactions between atoms and molecules and how this controls the structure, and ultimately the physical and mechanical properties. Rheology for Chemists An Introduction takes the reader through the range of rheological ideas without the use of the complex mathematics. The book gives particular emphasis on the temporal behaviour and microstructural aspects of materials, and is detailed in scope of reference. An excellent introduction to the newer scientific areas of soft matter and complex fluid research, the second edition also refers to system dimension and the maturing of the instrumentation market. This book is a valuable resource for practitioners working in the field, and offers a comprehensive introduction for graduate and post graduates. "... well-suited for self-study by research workers and technologists, who, confronted with technical problems in this area, would like a straightforward introduction to the subject of rheology." Chemical Educator, "... full of valuable insights and up-to-date information." Chemistry World

"Comprehensive and unique in approach, this book will provide the necessary introduction to rheology for students, as well as being valuable for laboratory and industrial staff."

When this volume was first published in 1971, the science of deformation of materials, now usually known as rheology, had branched out into several new and significant areas of research. In particular, the search for compounds with specified desirable properties had produced synthetic materials of great technological importance. This third edition contains authoritative contributions from specialists in the various fields. The aim of the book was to draw together and discuss the problems of physicists, chemists and technologists, and the editors attempted, in so far as it was possible for a science in a state of growth, to trace a unity of thought THAT is seldom apparent in the literature of this subject. The early chapters deal with the physical principles of elasticity, plasticity and viscosity, and relate physical and chemical structure to rheological properties. Individual chapters later in the book contain comparative accounts of a wide range of materials, some naturally occurring and others man-made; the general theoretical laws of rheology are compared with experimental observations.

Rheology is, by common consent, a difficult subject and some of the theoretical components are often viewed as being of prohibitive complexity by scientists without a strong mathematical background. There are also the difficulties inherent in any multidisciplinary science like rheology for those with a specific training. Therefore, newcomers to the field are sometimes discouraged, and for them the existing texts on the subject - some of which are outstanding - are of limited assistance because of their depth of detail and highly mathematical nature. This book introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes. It provides a simple but authoritative guide which shows clearly how mathematics, physics and chemistry have contributed to the development of rheology. The generic features of all liquid-like materials are summarised, i.e. viscosity, linear viscoelasticity, normal stresses and extensional viscosity. Particular systems are then discussed, i.e. polymeric liquids and suspensions. The final chapter gives an outline of the theoretical advances which have been made. Consistent notation and nomenclature have been used throughout the book, and the key textbooks and publications which will enable the reader to follow up particular topics are listed.

The Chemistry and Physics of Coatings provides an introduction to the science underpinning the paint (organic coatings) industry to graduate level chemists who may have no previous knowledge of polymer-based technologies. This book stresses important physical phenomena such as rheology, film formation, and mechanical properties, their exploitation in paint, and the economic and legislative background against which coatings technology is tested. Attention is given to the chemistry of the polymers, pigments, and solvents that compose typical coatings, and the complex 'science and art' of formulating them effectively. The book also aims to give insights into the commercial application of the chemistries described, and includes a glossary of industry and polymer-related terms. Revised and updated, this second edition has been expanded to include separate chapters on binders for high solids and solvent-free coatings, inorganic and hybrid coatings and coatings formulation. There is also a new section on coatings additives. The Chemistry and Physics of Coatings will be of particular interest to graduates of materials and polymer sciences and related areas. It will also appeal to undergraduates, lecturers and those in the paint industry. Extracts from reviews of 1st Edition "... readable and surprisingly comprehensive ... In short this is an excellent book, which I recommend without hesitation." Journal of Materials Chemistry "..an informative and thoroughly recommended volume." Polymer International

The science of rheology remains a mystery to most people, even to some scientists. Some respectable dictionaries have been quite cavalier in their attitude to the science, the small Collins Gem dictionary, for example, being quite happy to inform us that a Rhea is an three-toed South American ostrich, whilst at the same time offering no definition of rheology. This maybe due to the fact that the science is interdisciplinary and does not fit well into any one of the historical disciplines. This book contains an in-depth study of the history of rheology, beginning with the statements of Heraclitus, Confucius and the prophetess Deborah. It also emphasises the distinctive contributions of Newton, Hooke, Boltzmann, Maxwell, Kelvin and others, and culminates in the flourishing activity in the second half of this century. Features of this book: . Is the only book on the subject . Prevents the rediscovery of results already made . Will educate newcomers to the field to the rich heritage in even a relatively recent science like rheology. The book will be invaluable for science and scientific history libraries and will also be of interest to rheologists, and scientists working in the polymer processing, food, lubrication, detergent and similar industries.

Cereal chemists are interested in rheology because the dough undergoes some type of deformation in every phase of the conversion of flour into baked products. During mixing, dough is subjected to extreme deformations, many that exceed the rupture limit; during fermentation, the deformations are much smaller and therefore exhibit a different set of rheological properties; during sheeting and molding, deformations are at an intermediate level; and, finally, during proofing and baking, the dough is subjected to a range of deformations at varying temperatures. Accordingly, the application of rheological concepts to explain the behavior of dough seems a natural requirement of research on the interrelationships among flour constituents, added ingredients, process parameters, and the required characteristics of the final baked product. At any moment in the baking process, the rheological behavior, that is, the nature of the deformation, exhibited by a specific dough derives from the applied stress and how long the stress is maintained. The resulting deformation may be simple, such as pure viscous flow or elastic deformation, and therefore easy to define precisely. Moreover, under some conditions of stress and time (i. e. , shear rate), doughs behave as ideal materials and their behavior follows theory derived from fundamental concepts. Under usual conditions encountered in baking, however, the rheological behavior is far from ideal; shear rates vary widely and sample size and dimensions are ill-defined.

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu