03743nam 22006732 450 991045755360332120151005020621.01-107-14564-30-511-64817-00-511-19370-X0-511-56214-40-511-60657-50-511-19444-7(CKB)1000000000353589(EBL)259873(OCoLC)144618541(SSID)ssj0000279185(PQKBManifestationID)11219284(PQKBTitleCode)TC0000279185(PQKBWorkID)10259569(PQKB)10419773(UkCbUP)CR9780511606571(MiAaPQ)EBC259873(Au-PeEL)EBL259873(CaPaEBR)ebr10130372(CaONFJC)MIL239481(EXLCZ)99100000000035358920090910d2004|||| uy| 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierEquilibrium and non-equilibrium statistical thermodynamics /Michel Le Bellac, Fabrice Mortessagne, and G. George Batrouni[electronic resource]Cambridge :Cambridge University Press,2004.1 online resource (xvi, 616 pages) digital, PDF file(s)Title from publisher's bibliographic system (viewed on 05 Oct 2015).0-521-52895-X 0-521-82143-6 Includes bibliographical references (p. 605-610) and index.Cover; Half-title; Title; Copyright; Contents; Preface; 1 Thermostatics; 2 Statistical entropy and Boltzmann distribution; 3 Canonical and grand canonical ensembles: applications; 4 Critical phenomena; 5 Quantum statistics; 6 Irreversible processes: macroscopic theory; 7 Numerical simulations; 8 Irreversible processes: kinetic theory; 9 Topics in non-equilibrium statistical mechanics; Appendix; References; IndexThis graduate-level text gives a self-contained exposition of fundamental topics in equilibrium and nonequilibrium statistical thermodynamics. The text follows a balanced approach between the macroscopic (thermodynamic) and microscopic (statistical) points of view. The first half of the book deals with equilibrium thermodynamics and statistical mechanics. In addition to standard subjects, the reader will find a detailed account of broken symmetries, critical phenomena and the renormalization group, as well as an introduction to numerical methods. The second half of the book is devoted to nonequilibrium phenomena, first following a macroscopic approach, with hydrodynamics as an important example. Kinetic theory receives a thorough treatment through analysis of the Boltzmann-Lorentz model and the Boltzmann equation. The book concludes with general nonequilibrium methods such as linear response, projection method and the Langevin and Fokker-Planck equations, including numerical simulations. This advanced textbook will be of interest to graduate students and researchers in physics.Equilibrium & Non-Equilibrium Statistical ThermodynamicsThermodynamic equilibriumIrreversible processesStatistical thermodynamicsThermodynamic equilibrium.Irreversible processes.Statistical thermodynamics.536/.7Le Bellac Michel53715Mortessagne Fabrice1966-Batrouni G. George(Ghassan George),1956-UkCbUPUkCbUPBOOK9910457553603321Equilibrium and non-equilibrium statistical thermodynamics2491793UNINA05393nam 2200673 a 450 991014527500332120230721030532.01-281-31214-297866113121451-61583-453-20-470-99592-00-470-99591-2(CKB)1000000000400404(EBL)351471(OCoLC)437218718(SSID)ssj0000252677(PQKBManifestationID)11203549(PQKBTitleCode)TC0000252677(PQKBWorkID)10180017(PQKB)10591576(MiAaPQ)EBC351471(Au-PeEL)EBL351471(CaPaEBR)ebr10240503(CaONFJC)MIL131214(EXLCZ)99100000000040040420061016d2007 uy 0engur|n|---|||||txtccrStructure of dairy products[electronic resource] /edited by Adnan TamimeOxford, UK ;Ames, Iowa Blackwell Pub.20071 online resource (310 p.)Society of Dairy Technology seriesDescription based upon print version of record.1-4051-2975-1 Includes bibliographical references and index.Structure of Dairy Products; Contents; Preface to Technical Series; Preface; Contributors; 1 Overview of Microscopical Approaches; 1.1 Introduction; 1.2 Light microscopy; 1.2.1 Compound light microscope; Dark field and phase contrast; Polarised light and differential interference contrast; Fluorescent microscopy; Staining; 1.2.2 Confocal scanning light microscopy(CSLM); 1.2.3 Specimen preparation; 1.3 Electron microscopy; 1.3.1 Scanning electron microscopy; 1.3.2 Transmission electron microscopy; Thin sectioning; Replica techniques; Dispersions; 1.4 Other techniques; 1.5 ConclusionsBibliography2 Instrumental Techniques for Sample Preparation; 2.1 Introduction; 2.2 Light microscopy techniques; 2.2.1 Wide-field light microscopy; 2.2.2 Fluorescence light microscopy; 2.2.3 Confocal scanning laser microscopy(CSLM); 2.2.4 Sectioned material for light microscopy; 2.2.5 Cold-stage light microscopy; 2.3 Scanning electron microscopy; 2.3.1 Electron guns; 2.3.2 Cathode comparison parameters; 2.3.3 Low-temperature scanning electron microscopy; 2.3.4 Environmental/variable pressure scanning electron microscopy; 2.4 Transmission electron microscopy2.4.1 Embedded material for transmission electron microscopy2.4.2 Negative staining transmission electron microscopy; 2.4.3 Low-temperature transmission electron microscopy; Freeze-fracture replication; Low-temperature preparation methods; Freeze-substitution for transmission electron microscopy; Cryo-transmission electron microscopy; 2.4.4 Energy-filtering transmission electron microscopy techniques; Global imaging; Contrast enhancement; Thick section imaging; Frozen hydrated specimens; Electron spectroscopic imaging; 2.5 X-ray microanalysis; 2.6 Rheology; 2.7 Light scattering2.7.1 Laser light scattering2.7.2 Dynamic light scattering; 2.8 Nuclear magnetic resonance spectroscopy; 2.9 Digital imaging and image analysis; 2.9.1 Hardware; 2.9.2 Software; 2.9.3 Major steps in applying image analysis; Image acquisition; Calibration; Image enhancement; 2.10 Laboratory safety; 2.10.1 Light microscopy; 2.10.2 Scanning electron microscopy/transmission electron microscopy; 2.10.3 Systems using lasers; 2.11 Future techniques in dairy product structure; 2.11.1 Scanning probe microscopy; 2.11.2 Diffusing wave and ultrasonic spectroscopy; 2.11.3 Microwave techniques in microscopyReferences3 Microstructure of Milk Components; 3.1 Introduction; 3.2 Cow's milk composition; 3.2.1 Milk fat globule; Milk fat; Milk fat globule membrane; 3.2.2 Colloidal milk proteins; Microstructure of casein micelles; Molecular structure of casein micelles; Interactions and stabilisation of casein micelles; 3.2.3 Whey proteins; 3.2.4 Lactose; 3.3 Concluding remarks; References; 4 Microstructure of Dairy Fat Products; 4.1 Introduction; 4.2 Microstructure of cream and butter; 4.2.1 Background; 4.2.2 Cream; 4.2.3 Whipped cream; 4.2.4 Butter; 4.3 Milk fat; 4.3.1 Composition; 4.3.2 Fractionation4.4 MicrostructureStructure of Dairy ProductsSOCIETY OF DAIRY TECHNOLOGY SERIESEdited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packagingSociety of Dairy Technology series.Dairy productsAnalysisDairy processingDairy productsAnalysis.Dairy processing.636.2/142Tamime A. Y532650MiAaPQMiAaPQMiAaPQBOOK9910145275003321Structure of dairy products1949264UNINA02677nam 2200637Ia 450 991078034920332120230607214359.00-9650819-6-6(CKB)111087028149832(EBL)116991(OCoLC)70747525(SSID)ssj0000217954(PQKBManifestationID)11174963(PQKBTitleCode)TC0000217954(PQKBWorkID)10203921(PQKB)10515440(SSID)ssj0000466066(PQKBManifestationID)11301433(PQKBTitleCode)TC0000466066(PQKBWorkID)10457860(PQKB)24724343(MiAaPQ)EBC116991(Au-PeEL)EBL116991(CaPaEBR)ebr2001827(EXLCZ)9911108702814983219970221h20011999 uy 0engur|n|---|||||txtccrParallel port complete[electronic resource] programming, interfacing & using the PC's parallel printer port /Jan AxelsonMadison, WI Lakeview Research2001,c19991 online resource (358 p.)Description based upon print version of record.1-306-03213-X 0-9650819-1-5 Includes index.Preliminaries; Table of Contents; Introduction; 1: Essentials; 2: Accessing Ports; 3: Programming Issues; 4: Programming Tools; 5: Experiments; 6: Interfacing; 7: Output Applications; 8: Input Applications; 9: Synchronous Serial Links; 10: Real-time Control; 11: Modes for Data Transfer; 12: Compatibility and Nibble Modes; 13: Byte Mode; 14: Enhanced Parallel Port: EPP; 15: Extended Capabilities Port: ECP; 16: PC-to-PC Communications; Appendix A; Appendix B; Appendix C; IndexThis detailed guide for programmers, developers, and computer enthusiasts shows how to get the most from parallel port in any application or project. The Visual-Basic code and circuit designs include examples that use the new enhanced (EPP) and expanded (EPC) modes.Computer interfacesPorts (Electronic computer system)MicrocomputersProgrammable peripheral interfacesComputer interfaces.Ports (Electronic computer system)MicrocomputersProgrammable peripheral interfaces.004.6/4004.64Axelson Jan1467847MiAaPQMiAaPQMiAaPQBOOK9910780349203321Parallel port complete3765262UNINA