Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams.

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Editors and Affiliations

CCTR Cryotech, University of York, York, UK

Ashley Wilson

Bibliographic Information

Book Title: Foams: Physics, Chemistry and Structure
Editors: Ashley Wilson
Series Title: Springer Series in Applied Biology
DOI: https://doi.org/10.1007/978-1-4471-3807-5
Publisher: Springer London
eBook Packages: Springer Book Archive
Copyright Information: Springer-Verlag Berlin Heidelberg 1989
Softcover ISBN: 978-1-4471-3809-9Published: 03 October 2013
eBook ISBN: 978-1-4471-3807-5Published: 11 November 2013
Series ISSN: 1431-8539
Edition Number: 1
Number of Pages: XII, 233
Number of Illustrations: 57 b/w illustrations
Topics: Food Science, Crystallography and Scattering Methods, Characterization and Evaluation of Materials, Waste Water Technology / Water Pollution Control / Water Management / Aquatic Pollution, Cell Biology

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Table of contents (13 papers)

Front Matter

Back Matter

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