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3 results

  • 1 - Phases and Mesophases

  • Claudio Zannoni
  • Book:
    Liquid Crystals and their Computer Simulations
    Published online:
    21 July 2022
    Print publication:
    28 July 2022, pp 1-60

  • Summary

    An introduction to the most important liquid crystal types and their physical properties and applications, that could also serve as a self-contained undergraduate course. Examples of the chemical structures of mesogens, i.e. molecules yielding the various liquid crystals phases, are given, providing a preliminary information needed for modelling and simulation.

Liquid Crystals and their Computer Simulations
  • Claudio Zannoni
  • Published online:
    21 July 2022
    Print publication:
    28 July 2022
  • Standing as the first unified textbook on the subject, Liquid Crystals and Their Computer Simulations provides a comprehensive and up-to-date treatment of liquid crystals and of their Monte Carlo and molecular dynamics computer simulations. Liquid crystals have a complex physical nature, and, therefore, computer simulations are a key element of research in this field. This modern text develops a uniform formalism for addressing various spectroscopic techniques and other experimental methods for studying phase transitions of liquid crystals, and emphasises the links between their molecular organisation and observable static and dynamic properties. Aided by the inclusion of a set of Appendices containing detailed mathematical background and derivations, this book is accessible to a broad and multidisciplinary audience. Primarily intended for graduate students and academic researchers, it is also an invaluable reference for industrial researchers working on the development of liquid crystal display technology.

  • Modelling dishes and exploring culinary ‘precisions’: the two issues of molecular gastronomy

  • Hervé This
  • Journal:
    British Journal of Nutrition / Volume 93 / Issue S1 / April 2005
    Published online by Cambridge University Press:
    08 March 2007, pp. S139-S146
    Print publication:
    April 2005
    • Article
      • You have access
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  • The scientific strategy of molecular gastronomy includes modelling ‘culinary definitions’ and experimental explorations of ‘culinary precisions’. A formalism that describes complex dispersed systems leads to a physical classification of classical sauces, as well as to the invention of an infinite number of new dishes