Sökning: "Physics of liquids"
Visar resultat 1 - 5 av 60 avhandlingar innehållade orden Physics of liquids.
1. Computer Simulations of Simple Liquids with Tetrahedral Local Order : the Supercooled Liquid, Solids and Phase Transitions
Sammanfattning : The understanding of complex condensed matter systems is an area of intense study. In this thesis, some properties of simple liquids with strong preference for tetrahedral local ordering are explored. These liquids are amenable to supercooling, and give complex crystalline structures on eventual crystallisation. LÄS MER
2. Hydrogen Bonding in Liquid Alcohols
Sammanfattning : Hydrogen bonded (H-bonded) materials, such as water, alcohols, sugars, and even DNA, are extremely important for biology, as well as chemical industry. Alcohols are used as solvents in paints, in perfumes, as cleaners, anti-freezers, or as an alternative to petrol in combustion engines. LÄS MER
3. On-chip terahertz characterisation of liquids
Sammanfattning : Spectroscopy at terahertz frequencies can be used in a wide range of applications including radio-astronomy, pharmaceutical manufacturing control, and the study of processes in molecular biology. Biomolecular samples should preferably be studied in their native environment, water, however, water poses extreme attenuation for THz-frequency waves, deteriorating or even impeding analysis using these waves. LÄS MER
4. X-ray Absorption and Fragmentationas Initial Steps of Radiation Damage in Free Organic Molecules and Nanoparticles
Sammanfattning : Understanding the molecular radiation damage is crucial in radiobiology, molecular physics, and atmospheric science. In this thesis, the initial steps of radiation damage of anhydrous gas-phase molecules and hydrated nanoparticles were studied using synchrotron radiation based electron-ion coincidence spectroscopy and X-ray absorption spectroscopy under vacuum conditions. LÄS MER
5. Applications of Microwave Heating of Foods
Sammanfattning : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. LÄS MER