Thermodynamic properties complementary measure

Thermodynamics is complementary to kinetic theory and statistical thermodynamics. Thermodynamics provides relationships between physical properties of any system once certain measurements are made. Kinetic theory and statistical thermodynamics enable one to calculate the magnitudes of these properties for those systems whose energy states can be determined. There are three principal laws of thermodynamics. Each law leads to the definition of thermodynamic properties which help us to understand and predict the operation of a physical system. Here you can find some simple examples of these laws... 

The main progress in the theory of concentrated solutions came from two somewhat complementary directions of approach. A decisive step toward the understanding of the liquid state was made in 1937 by Lennard-Jones and Devonshire using a free volume theory (or cell model). Before Lennard-Jones and Devonshire, the cell model had been used by many authors (mainly by E3rring and his coworkers) to correlate the thermodynamic properties of liquids. However, Lennard-Jones and Devonshire were the first to use it to express the thermodynamic properties in terms of intermolecular forces (as deduced for example, from drial measurements). 

Here, rheology is used to characterize the gel state, whose stability, as measured thermodynamically or kinetically, can be described by temperature-concentration phase diagrams or simply time. The structural features of gelator aggregates at nanoscopic scales are described via data from the complementary techniques of electron microscopy and scattering techniques. Finally, the optical properties, including absorption and luminescence, are detailed. 

DSC has been carried out on a very wide range of proteins however, as in the case of fats, where the value of DSC-derived information was increased enormously by the complementary technique of X-ray diffraction, mainstream rheological measurements which categorise the gel behaviour are essential for even a rudimentary understanding of protein gelation. Nevertheless, the thermal properties of the processes involved in gelation can provide important thermodynamic information. 

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