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Physics of Polymer Gels (Hardcover)
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Physics of Polymer Gels (Hardcover)
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Explains the correlation between the physical properties and
structure of polymer gels This book elucidates in detail the
physics of polymer gels and reviews their unique properties that
make them attractive for innumerable applications. Geared towards
experienced researchers and entrants to the field, it covers rubber
elasticity, swelling and shrinking, deformation and fracture of as
well as mass transport in polymer gels, enabling the readers to
purposefully design polymer gels fit for specific purposes. Divided
into two parts, Physics of Polymer Gels starts by explaining the
statistical mechanics and scaling of a polymer chains, and that of
polymer solutions. It then introduces the structure of polymer gels
and explains the rubber elasticity, which predicts the solid-like
nature of polymer gels. Next, it describes swelling/deswelling,
which can be understood by combining the rubber elasticity and the
osmotic pressure of a polymer solution. Large deformation and
fracture, and the diffusion of substances in polymer gels, which
are essential for practical applications, are also introduced. The
last half of the book contains the authors' experimental results
using Tetra-PEG gels and provides readers with the opportunity to
examine and compare it with the first half in order to understand
how to utilize the models to experiments. This title: * Is the
first book dedicated to the physics of polymer gels * Describes in
detail the properties of polymer gels and their underlying physics,
facilitating the development of novel, polymer gel-based
applications * Serves as a reference for all relevant polymer gel
properties and their underlying physics * Provides a unified
treatment of the subject, explaining the physical properties of
polymer gels within a common nomenclature framework Physics of
Polymer Gels is a must-have book for experienced researchers, such
as polymer chemists, materials scientists, organic chemists,
physical chemists, and solid-state physicists, as well as for
newcomers to the field.
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