Polymer Interfaces and Emulsions  book cover
1st Edition

Polymer Interfaces and Emulsions

Edited By

Kunio Esumi

ISBN 9780824719753
Published July 9, 1999 by CRC Press
584 Pages

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Book Description

"Presents the latest knowledge on a wide range of topics in polymer science, including the dynamics, preparation, application, and physiochemical properties of polymer solutions and colloids; the adsorption characteristics at polymer surfaces; and the adhesion properties (including acid-base) of polymer surfaces."

Table of Contents

Structural ordering in polymer solutions; influence of surface structure on polymer surface behaviour; advances in preparation and applications of polymeric microspheres; latex particle heterogeneity -origins, detections, and consequences; electrokinetic behaviours of latexes; interaction of polymer lattices with other inorganic colloids; polymer-bridging of colloids - dynamics and thermodynamics; metal ion adsorption at polymer surfaces; adsorption of quaternary ammonium compounds at polymer surfaces; adsorption onto poly(tetrafluoroethylene) from aqueous solutions; adsorption from polymer mixtures at the interfaces with solids; polymer adsorption at oxide surface; preparation of oxide coated cellulose fibre; the evaluation of acid-base properties of polymer surfaces by wettability measurements; adhesion properties of polymer materials.

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". . .an excellent example that the profound understanding of surface and interface characteristics in polymeric materials as well as the solution properties is of high interest in a wide array of technology areas. . .. . . .The book definitely benefits from the great experience and expertise of the authors. "
---Macromolecular Chemistry and Physics
"This book is a collection of very well written chapters in the wide range of topics related to polymeric materials. The authors...are well known in their fields and have given a truly professional touch in their presentation. ...The detailed articles...give first hand information on many intricate subjects in their chosen field."
---Journal of Food Science and Technology, 2000