Lamellar particle structure

A dispersion of spherulitic liquid crystalline particles in brine exists between 0.8 gm/dl NaCl (Figure 2(a), first sample on the left) and 1.2 gm/dl. As the salinity is increased to about 1.4 gm/dl NaCl, the amount of liquid crystals as well as the birefringence increase, and the texture observed using PLS is intermediate between those of the spherulite (S) and lamellar (L) structures. The aqueous solution is a homogeneous lamellar phase between 1.6 and 1.8 gm/dl NaCl. The surfactant molecules form bilayers with their polar heads toward the brine. Figure 3(a) shows the lamellar structure as observed by polarized microscopy at 1.6 gm/dl salt and without any polymer. The bands represent "oily streaks" in a planar background. 

Examples of inert or extender fillers include china clay (kaolin), talc, and calcium carbonate. Calcinm carbonate is an important filler, with a particle size of about 1 pm. It is a natural product from sedimentary rocks and is separated into chalk, limestone, and marble. In some cases, the calcium carbonate may be treated to improve interaction with the thermoplastic. Glass spheres are also used as thermoplastic fillers. They may be either solid or hollow, depending on the particular application. Talc is a filler with a lamellar particle shape. It is a namral, hydrated magnesium silicate with good slip properties. Kaolin and mica are also natural materials with lamellar structures. Other fillers include woUastonite, silica, barium sulfate, and metal powders. Carbon black is used as a filler primarily in the rnbber industry, but it also finds application in thermoplastics for conductivity, for UV protection, and as a pigment. Fillers in fiber form are often used in thermoplastics. Types of fibers inclnde cotton, wood flour, fiberglass, and carbon. Table 1.3 shows the fillers and their forms. An overview of some typical fillers and their effect on properties is shown in Table 1.4. Considerable research interest exists for the incorporation of nanoscale fillers into polymers. This aspect will be discussed in later chapters. 

Cationic quaternary ammonium compounds such as distearyldimethylammonium-chloride (DSDMAC) used as a softener and as an antistatic, form hydrated particles in a dispersed phase having a similar structure to that of the multilayered liposomes or vesicles of phospholipids 77,79). This liposome-like structure could be made visible by electron microscopy using the freeze-fracture replica technique as shown by Okumura et al. 79). The concentric circles observed should be bimolecular lamellar layers with the sandwiched parts being the entrapped water. In addition, the longest spacings of the small angle X-ray diffraction pattern can be attributed to the inter-lamellar distances. These liposome structures are formed by the hydrated detergent not only in the gel state but also at relatively low concentrations. 

The ionic polymerisation of styrene is as dangerous. Interlaminar compounds of sodium or potassium with graphite catalyse the polymerisation of styrene. This method can usually be controlled. Nevertheless, it gives rise to detonations. It was assumed that in these cases the lamellar structure of graphite is destroyed and the metallic particles dispersed. 

Particle size distribution Phase volume fraction Lamellar structure Polymorphism... 

Whatever the precursor, the formation of an intermediate solid phase was always observed. It can be inferred from X-ray diffraction (Fig. 9.2.7) and infrared spectroscopy that this intermediate phase shows a lamellar, incompletely ordered structure (turbostratic structure) built up with parallel and equidistant sheets like those involved in the lamellar structure of the well-crystallized hydroxides Ni(OH)2 or Co(OH)2, these sheets are disoriented with intercalation of polyol molecules and partial substitution of hydroxide ions by alkoxy ions (29). The dissolution of this solid phase, which acts as a reservoir for the M(I1) solvated species, controls the concentration of these species and then plays a significant role in the control of the nucleation of the metal particles and therefore of their final morphological characteristics. For instance, starting from cobalt or nickel hydroxide as precursor in ethylene glycol, the reaction proceeds according to the following scheme (8) ... 

The morphology and microstructure of as-polymerized polytetrafluoro-ethylenes is a study in itself. We observe that fibrils are common in some lots of granular PTFE while other specimens consist of beadlike particles, the surfaces of which bear markings suggesting lamellar crystals. Of special note is the (rare) occurrence of shish-kebab structures in as-polymerized PTFE (Figure 1.3). 

The Mg-Al-C03-LDH used as adsorbent and sorbent was prepared with an Mg Al ratio of 2 1 by the coprecipitation method at variable pH [6], The material obtained was characterised by powder X-ray diffraction (PXRD, using a Siemens D-5005 X-ray diffractometer), and elemental and thermal analyses. The material showed the characteristic lamellar structure with a basal spacing of 7.6 A, specific surface area of 87.1 m2 g 1, determined by the N2-BET adsorption isotherm, and an approximate minimum molecular formula [Mg, MAt, (oh) m ](CO, ) 5 2.3 i(h2o) The size distribution and the average size of the LDH particles were determined by light scattering, using a Zetasizer 4 from Malvern. 

The structure of the interfacial layers in food colloids can be quite complex as these are usually comprised of mixtures of a variety of surfactants and all are probably at least partly adsorbed at interfaces which even individually, can form complex adsorption layers. The layers can be viscoelastic. Phospholipids form multi-lamellar structures at the interface and proteins, such as casein, can adsorb in a variety of conformations [78]. Lecithins not only adsorb also at interfaces, but can affect the conformations of adsorbed casein. The situation in food emulsions can be complicated further by the additional presence of solid particles. For example, the fat droplets in homogenized milk are surrounded by a membrane that contains phospholipid, protein and semi-solid casein micelles [78,816], Similarly, the oil droplets in mayonnaise are partly coated with granular particles formed from the phospho and lipo-protein components of egg yolk [78]. Finally, the phospholipids can also interact with proteins and lecithins to form independent vesicles [78], thus creating an additional dispersed phase. 

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