LEADER 04235nam 2200649 a 450 001 9911007370703321 005 20200520144314.0 010 $a0-08-094738-7 010 $a9786612769689 010 $a1-282-76968-5 010 $a1-282-25306-9 010 $a9786612253065 010 $a0-8155-1836-6 035 $a(CKB)1000000000702902 035 $a(EBL)428672 035 $a(OCoLC)437112469 035 $a(SSID)ssj0000202405 035 $a(PQKBManifestationID)11181309 035 $a(PQKBTitleCode)TC0000202405 035 $a(PQKBWorkID)10251945 035 $a(PQKB)10946015 035 $a(MiAaPQ)EBC428672 035 $a(EXLCZ)991000000000702902 100 $a20071119d2008 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aMicromixers $efundamentals, design and fabrication /$fNam-Trung Nguyen 210 $aNorwich, NY $cWilliam Andrew$dc2008 215 $a1 online resource (329 p.) 225 1 $aMicro & nano technologies 300 $aDescription based upon print version of record. 311 $a0-8155-1543-X 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Micromixers: Fundamentals, Design and Fabrication; Copyright Page; Contents; Series Editor's Preface; Preface; Acknowledgments; Symbols; Chapter 1. Introduction; 1.1 Micromixers and Mixing in Microscale; 1.2 Micromixers as Microreactors; 1.3 Organization of the Book; References; Chapter 2. Fundamentals of Mass Transport in the Micro Scale; 2.1 Transport Phenomena; 2.2 Molecular Diffusion; 2.3 Taylor Dispersion; 2.4 Chaotic Advection; 2.5 Viscoelastic Effects; 2.6 Electrokinetic Effects; 2.7 Magnetic and Electromagnetic Effects; 2.8 Scaling Law and Fluid Flow in Micro Scale 327 $aReferencesChapter 3. Fabrication Technologies; 3.1 Silicon-Based Microtechnologies; 3.2 Polymeric Microtechnologies; 3.3 Metallic Microtechnologies; 3.4 Packaging; 3.5 Conclusions; References; Chapter 4. Micromixers Based on Molecular Diffusion; 4.1 Parallel Lamination; 4.2 Sequential Lamination; 4.3 Sequential Segmentation; 4.4 Segmentation Based on Injection; 4.5 Focusing of Mixing Streams; References; Chapter 5. Micromixers Based on Chaotic Advection; 5.1 Chaotic Advection at High Reynolds Numbers; 5.2 Chaotic Advection at Intermediate Reynolds Numbers 327 $a5.3 Chaotic Advection at Low Reynolds Numbers5.4 Chaotic Advection in Multiphase Flow; References; Chapter 6. Active Micromixers; 6.1 Flow Instability in Microchannels; 6.2 Pressure-Driven Disturbance; 6.3 Electrohydrodynamic Disturbance; 6.4 Dielectrophoretic Disturbance; 6.5 Electrokinetic Disturbance; 6.6 Magnetohydrodynamic Disturbance; 6.7 Acoustic Disturbance; 6.8 Thermal Disturbance; References; Chapter 7. Characterization Techniques; 7.1 Imaging Techniques; 7.2 Measurement Using Optical Microscopy; 7.3 Quantification Methods for Micromixers; References 327 $aChapter 8. Application of Micromixers8.1 Chemical Industry; 8.2 Applications in Chemical and Biochemical Analysis; 8.3 Outlook; References; Index 330 $aA wide range of applications in chemistry and biochemistry are driving the rapid development of microfluidics. This book focuses its attention on an important subtopic of microfluidics; mixing in microscale. It provides the fundamentals of transport effects in microscale including molecular diffusion, convection, and chaotic advection.The science and technology of microfluidics cover a wide spectrum and the science of mixing in microscale has evolved from reports on fabricated devices to an extensive collection of established knowledge. The focal point of Micromixers: Fundamentals, D 410 0$aMicro & nano technologies. 606 $aFluidic devices 606 $aMicrofluidics 606 $aMicroelectromechanical systems 615 0$aFluidic devices. 615 0$aMicrofluidics. 615 0$aMicroelectromechanical systems. 676 $a660/.284292 700 $aNguyen$b Nam-Trung$f1970-$0505357 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911007370703321 996 $aMicromixers$94389772 997 $aUNINA LEADER 02751nam 22006494a 450 001 9911020248803321 005 20251116154153.0 010 $a9786612115950 010 $a9781282115958 010 $a1282115952 010 $a9781444305135 010 $a1444305131 010 $a9781444305142 010 $a144430514X 035 $a(CKB)1000000000719913 035 $a(EBL)428255 035 $a(OCoLC)436260289 035 $a(SSID)ssj0000354322 035 $a(PQKBManifestationID)11270510 035 $a(PQKBTitleCode)TC0000354322 035 $a(PQKBWorkID)10302157 035 $a(PQKB)11476122 035 $a(MiAaPQ)EBC428255 035 $a(Perlego)2748542 035 $a(EXLCZ)991000000000719913 100 $a20090324d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 12$aA history of food /$fMaguelonne Toussaint-Samat ; translated by Anthea Bell 205 $aNew expanded ed. 210 $aChichester, West Sussex, U.K. ;$aMalden, MA $cWiley-Blackwell$d2009 215 $a1 online resource (792 p.) 300 $aDescription based upon print version of record. 311 08$a9781405181198 311 08$a1405181192 320 $aIncludes bibliographical references (p. 723-732) and index. 327 $aCollecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet. 330 $aThe story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and moreTells the story of man's relationship with food from earliest times to the present dayIncludes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up 606 $aNutrition$xSocial aspects$xHistory 606 $aFood$xHistory 606 $aFood supply$xHistory 615 0$aNutrition$xSocial aspects$xHistory. 615 0$aFood$xHistory. 615 0$aFood supply$xHistory. 676 $a394.109 676 $a641.3009 700 $aToussaint-Samat$b Maguelonne$f1926-2018.$0450392 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911020248803321 996 $aA history of food$94421740 997 $aUNINA