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Supercooled liquids breaking

By a synthesis of the partition function for a supercooled liquid at some hctive temperature in the inherent structure formalism [ 1,4] with the configurational entropy obtained by restricting mrepiica replicas to be in the same state [161], Mohanty has uncovered a relationship between Parisi s replica symmetry-breaking parameter mrepiica(T), and the Narayanaswamy-Moynihan non-linear parameter x, a parameter that provides a metric on the deviation of the glassforming system from equilibrium [162] ... [Pg.94]

Break up the lattice structure of the solid to supercooled liquid at (T, P). [Pg.8]

The particles can then break out of their positions in crystalline solids, which have definite melting points. In contrast, amorphous solids, such as glass and plastics, have no definite melting point. They have the ability to flow over a range of temperatures. Therefore, amorphous solids are sometimes classified as supercooled liquids, which are substances that retain certain liquid properties even at temperatures at which they appear to be solid. These properties exist because the particles in amorphous solids are arranged randomly, much like the particles in a liquid. Unlike the particles in a true liquid, however, the particles in amorphous solids are not constantly changing their positions. [Pg.320]

Figure 4.29 Changes in volume or entropy which can occur on cooling a liquid. Crystallization may occur at Tj- or, if the liquid is supercooled below jy, a glass is formed. The temperature corresponding to the break in slopes of V(oi S) versus T is termed the glass transition temperature, T. The value of varies with the cooling rate, R(Ri > f 2)-... Figure 4.29 Changes in volume or entropy which can occur on cooling a liquid. Crystallization may occur at Tj- or, if the liquid is supercooled below jy, a glass is formed. The temperature corresponding to the break in slopes of V(oi S) versus T is termed the glass transition temperature, T. The value of varies with the cooling rate, R(Ri > f 2)-...
If stirring is not stopped before the product solidifies, the stirring rod will break. It is best to raise the stirring rod and the temperature probe until they touch the top of the liquid in the flask. This assists the crystallization process and prevents supercooling. [Pg.189]

This is shown graphically m fig. 44, the broken line indicating the vapour pressure of the supercooled water, and the continuous lines the pressures of liquid water above 0° C. and of ice I below 0° C. As already explained, in the absence of air and in presence of water-vapour only, T represents a triple point, and lies at +0-0076° C. A slight break occurs at T between curves LT and TS, but TC is a continuation of LT. [Pg.269]

If supercooling occurs due to change in effective composition due to growth of the crystal, the rate of freezing at the interface increases dramatically so that the solid-liquid interface breaks... [Pg.293]


See other pages where Supercooled liquids breaking is mentioned: [Pg.124]    [Pg.99]    [Pg.129]    [Pg.256]    [Pg.10]    [Pg.339]    [Pg.23]    [Pg.35]    [Pg.37]    [Pg.241]    [Pg.339]    [Pg.263]    [Pg.283]    [Pg.27]    [Pg.1682]    [Pg.1683]    [Pg.266]    [Pg.206]    [Pg.230]    [Pg.552]    [Pg.315]    [Pg.309]    [Pg.310]    [Pg.126]    [Pg.441]    [Pg.203]    [Pg.15]    [Pg.101]    [Pg.102]    [Pg.212]    [Pg.372]    [Pg.432]    [Pg.664]    [Pg.656]    [Pg.86]    [Pg.709]    [Pg.12]    [Pg.918]    [Pg.141]    [Pg.644]    [Pg.738]    [Pg.702]   
See also in sourсe #XX -- [ Pg.94 ]




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