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Polydispersity images

Figure C2.6.1. SEM image of silica spheres of radius a = 15 nm and polydispersity a < 0.01 (courtesy of Professor A van Blaaderen)... Figure C2.6.1. SEM image of silica spheres of radius a = 15 nm and polydispersity a < 0.01 (courtesy of Professor A van Blaaderen)...
Figure C2.17.4. Transmission electron micrograph of a field of Zr02 (tetragonal) nanocrystals. Lower-resolution electron microscopy is useful for characterizing tire size distribution of a collection of nanocrystals. This image is an example of a typical particle field used for sizing puriDoses. Here, tire nanocrystalline zirconia has an average diameter of 3.6 nm witli a polydispersity of only 5% 1801. Figure C2.17.4. Transmission electron micrograph of a field of Zr02 (tetragonal) nanocrystals. Lower-resolution electron microscopy is useful for characterizing tire size distribution of a collection of nanocrystals. This image is an example of a typical particle field used for sizing puriDoses. Here, tire nanocrystalline zirconia has an average diameter of 3.6 nm witli a polydispersity of only 5% 1801.
Let us consider a template, i.e., the average representative particle or the average representative structural entity in a material with polydisperse structure. The template is described by its structure pr (r). The sample is full of dilated images... [Pg.36]

Figure 3.2. Microscopic image of a polydisperse emulsion (a) and of the emulsion obtained after six fractionation steps (b). The droplet volume fraction in both pictures is around 60%. (Reproduced with permission from [5].)... Figure 3.2. Microscopic image of a polydisperse emulsion (a) and of the emulsion obtained after six fractionation steps (b). The droplet volume fraction in both pictures is around 60%. (Reproduced with permission from [5].)...
Figure 7.12 Sequence of CLSM images recorded during melting of a 24-hour-old fractal particle gel formed by quenching a 1 wt% gelatin + 7 wt% oxidized starch system from 40 to 24 °C (a) immediately before heating (b) network rearrangement and coarsening (c) network break-up (d) aggregate melting into polydisperse liquid droplets. Reproduced from Firoozmand el al. (2007) with permission. Figure 7.12 Sequence of CLSM images recorded during melting of a 24-hour-old fractal particle gel formed by quenching a 1 wt% gelatin + 7 wt% oxidized starch system from 40 to 24 °C (a) immediately before heating (b) network rearrangement and coarsening (c) network break-up (d) aggregate melting into polydisperse liquid droplets. Reproduced from Firoozmand el al. (2007) with permission.
Sulfur sensitization does not change the number of latent image centers formed per grain for low irradiance of the mono-disperse fine-grain emulsions. Sulfur sensitivity centers cannot be deep enough to affect the chance establishment of a single stable latent subimage center. In coarse, polydisperse... [Pg.374]

Fig. 1. Images of a a crude polydisperse emulsion with d= 23 pm and 17=40%, and b of the same emulsion after application of a controlled shear, d= 1 pm and 17=12%... Fig. 1. Images of a a crude polydisperse emulsion with d= 23 pm and 17=40%, and b of the same emulsion after application of a controlled shear, d= 1 pm and 17=12%...
In an evaluation of a range of instruments Lange [318] stated that turbidimetty appeared the most reliable approach to average size determination, whereas ultracentrifugation, DCP and TEM with image analysis were superior for determining size distributions and polydispersity. [Pg.602]

Fig. 4.15. (a) Polystyrene particles of diameters 530, 107, and 41 nm imaged with the same magnification, and with the same coverage, 0.24. Small Si particles are seen in-between the 530-nm polystyrene particles, (b) Overview of particle sizes and surface coverages. All data points represent well-controlled particle films with separated particles and short-range order (note the logarithmic scale). The large error bars on the smallest particle sizes are a function of the polydispersity (from [89])... [Pg.297]


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See also in sourсe #XX -- [ Pg.18 ]

See also in sourсe #XX -- [ Pg.18 ]




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