The Liquid And Supercritical Fluid States Of Matter

This book addresses graduate students and researchers wishing to better understand the liquid and supercritical fluid states of matter, presenting a single cohesive treatment of the liquid and supercritical fluid states using the gas-like and solid-like approaches. Bringing this information together into one comprehensive text, this book outlines how our understanding of the liquid and supercritical fluid states is applied and explores the use of supercritical fluids in daily life and in research, for example in power generation, and their existence in planetary interiors. Presents a single coherent treatment of the key knowledge about the liquid and supercritical fluid states Provides comprehensive survey of key fluid properties from the latest experiments and applies our theoretical knowledge to understand the behaviour of these real fluids Explores the consequences of recent advances in the field on our understanding in industry, nature, and in interdisciplinary research, including planetary science

Supercritical fluids which are neither gas nor liquid, but can be compressed gradually from low to high density, are gaining increasing importance as tunable solvents and reaction media in the chemical process industry. By adjusting the pressure, or more strictly the density, the properties of these fluids are customized and manipulated for the particular process at hand, be it a physical transformation, such as separation or solvation, or a chemical transformation, such as a reaction or reactive extraction. Supercritical fluids, however, differ from both gases and liquids in many respects. In order to properly understand and describe their properties, it is necessary to know the implications of their nearness to criticality, to be aware of the complex types of phase separation (including solid phases) that occur when the components of the fluid mixture are very different from each other, and to develop theories that can cope with the large differences in molecular size and shape of the supercritical solvent and the solutes that are present.

A supercritical fluid is any substance at a temperature and pressure above its critical point. It can diffuse through solids like a gas, and dissolve materials like a liquid. Additionally, close to the critical point, small changes in pressure or temperature result in large changes in density, allowing many properties to be "tuned". Supercritical fluids are suitable as a substitute for organic solvents in a range of industrial and laboratory processes. Carbon dioxide and water are the most commonly used supercritical fluids, being used for decaffeination and power generation respectively. In general terms, supercritical fluids have properties between those of a gas and a liquid. This new and important book gathers the latest research from around the globe in this field of study with a focus on such topics as: the modification and preparation of membrane in supercritical carbon dioxide, supercritical fluid technology applied to the manufacture of prebiotic carbohydrates, the pre-treatment of herbaceous matrix in a process of supercritical fluid extraction, fundamental properties and chemical reactions of supercritical methanol and others.

Properties of Liquids and Solutions Second Edition J.N. Murrell A.D. Jenkins University of Sussex, Brighton, UK Properties of Liquids and Solutions, Second edition, is a fully revised and updated edition of this popular text, providing a broad coverage of the physics and chemistry of the liquid state. In recent years there have been great developments in the understanding of intermolecular potentials and computer simulation of bulk properties, and these advances are reflected in the new material in this edition. Properties of Liquids and Solutions continues to bring together an up-to-date account of advances, as well as providing essential background information, in the study of the liquid state. Properties of Liquids and Solutions will continue to be an indispensable teaching text for lecturers and students in chemistry, biochemistry, chemical physics, materials science and environmental science.

Pharmaceutics: Basic Principles and Application to Pharmacy Practice, Second Edition is a valuable textbook covering the role and application of pharmaceutics within pharmacy practice. This updated resource is geared toward meeting and incorporating the current curricular guidelines on pharmaceutics and laboratory skills mandated by the American Council for Pharmacy Education. It includes a number of student-friendly features, including chapter objectives and summaries, practical examples, case studies, numerous images and key-concept text boxes. Two new chapters are included, as well as a new end of chapter section covering "critical reflections and practice applications". Divided into three sections – Physical Principles and Properties of Pharmaceutics; Practical Aspects of Pharmaceutics; and Biological Applications of Pharmaceutics – this new edition covers all aspects of pharmaceutics and providing a single and compelling source for students. Facilitates an integrated and extensive coverage of the study of pharmaceutics due to the clear and engaging language used by the authors Includes chapter objectives and summaries to illustrate and reinforce key ideas Meets curricular guidelines for pharmaceutics and laboratory skills mandated by the Accreditation Council for Pharmacy Education (ACPE) Includes new practice questions, answers, and case studies for experiential learning

Supercritical fluids are neither gas nor liquid, but can be compressed gradually from low to high density and they are therefore interesting and important as tunable solvents and reaction media in the chemical process industry. By adjusting the density the properties of these fluids can be customised and manipulated for a given process - physical or chemical transformation. Separation and processing using supercritical solvents such as CO2 are currently on-line commercially in the food, essential oils and polymer industries. Many agencies and industries are considering the use of supercritical water for waste remediation. Supercritical fluid chromatography represents another, major analytical application. Significant advances have recently been made in materials processing, ranging from particle formation to the creation of porous materials. The chapters in this book provide tutorial accounts of topical areas centred around: (1) phase equilibria, thermodynamics and equations of state; (2) critical behaviour, crossover effects; (3) transport and interfacial properties; (4) molecular modelling, computer simulation; (5) reactions, spectroscopy; (6) phase separation kinetics; (7) extractions; (8) applications to polymers, pharmaceuticals, natural materials and chromatography; (9) process scale-up.

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Of the three basic states of matter, liquid is perhaps the most complex. While its flow properties are described by fluid mechanics, its thermodynamic properties are often neglected, and for many years it was widely believed that a general theory of liquid thermodynamics was unattainable. In recent decades that view has been challenged, as new advances have finally enabled us to understand and describe the thermodynamic properties of liquids. This book explains the recent developments in theory, experiment and modelling that have enabled us to understand the behaviour of excitations in liquids and the impact of this behaviour on heat capacity and other basic properties. Presented in plain language with a focus on real liquids and their experimental properties, this book is a useful reference text for researchers and graduate students in condensed matter physics and chemistry as well as for advanced courses covering the theory of liquids.