The book also treats the surface properties of apolar and polar molecules, polymers, particles and cells, as well as their mutual interaction energies, when immersed in water, under the influence of the three prevailing non-covalent forces, i.e., Lewis acid-base (AB), Lifshitz-van der Waals (LW) and electrical double layer (EL) interactions. The polar AB interactions, be they attractive or repulsive, typically represent up to 90% of the total interaction energies occurring in water. Thus the addition of AB energies to the LW + EL energies of the classical DLVO theory of energy vs. distance analysis makes this powerful tool (the Extended DLVO theory) applicable to the quantitative study of the stability of particle suspensions in water.-

Discusses the properties of water, explains its importance to life on Earth and Earth's climate, and describes the places and forms in which water is found on Earth and in the solar system.

Types and Properties of Water in two volumes is a component of Encyclopedia of Water Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. These volumes deal with different parts of the hydrosphere and features of water as substance in its three phases. Natural water is one of the most important substances for the maintenance of life on our planet. The main part of the Earth's water is concentrated in the hydrosphere (oceans, lakes, streams, underground water), and in the cryosphere (all the snow and ice). The atmosphere and living organisms also contain water, but in minor quantities as compared to the whole hydrosphere. Several types of water are in the Nature: atmospheric water, water in oceans, seas, coastal zones, and estuaries; in rivers, reservoirs, lakes and wetlands; groundwater including soil waters; glaciers, icebergs, and ground ice (permafrost). This set of volumes is designed to be a very authoritative reference for state-of-the-art knowledge on the various aspects such as: Characteristics of Water and Water Bodies in the Natural Environment; Properties of Atmospheric Water; Properties of Oceans, Inland Seas, Coastal Zones, and Estuaries; Properties of Rivers, Streams, Lakes and Wetlands; Properties of Soil Water and Groundwater; Properties Of Glacial, Iceberg And Permafrost Water. These two volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

The authors have correlated many experimental observations and theoretical discussions from the scientific literature on water. Topics covered include the water molecule and forces between water molecules; the thermodynamic properties of steam; the structures of the ices; the thermodynamic, electrical, spectroscopic, and transport properties of the ices and of liquid water; hydrogen bonding in ice and water; and models for liquid water. The main emphasis of the book is on relating the properties of ice and water to their structures. Some background material in physical chemistry has been included in order to ensure that the material is accessible to readers in fields such as biology, biochemistry, and geology, as well as to chemists and physicists.

Types and Properties of Water in two volumes is a component of Encyclopedia of Water Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. These volumes deal with different parts of the hydrosphere and features of water as substance in its three phases. Natural water is one of the most important substances for the maintenance of life on our planet. The main part of the Earth's water is concentrated in the hydrosphere (oceans, lakes, streams, underground water), and in the cryosphere (all the snow and ice). The atmosphere and living organisms also contain water, but in minor quantities as compared to the whole hydrosphere. Several types of water are in the Nature: atmospheric water, water in oceans, seas, coastal zones, and estuaries; in rivers, reservoirs, lakes and wetlands; groundwater including soil waters; glaciers, icebergs, and ground ice (permafrost). This set of volumes is designed to be a very authoritative reference for state-of-the-art knowledge on the various aspects such as: Characteristics of Water and Water Bodies in the Natural Environment; Properties of Atmospheric Water; Properties of Oceans, Inland Seas, Coastal Zones, and Estuaries; Properties of Rivers, Streams, Lakes and Wetlands; Properties of Soil Water and Groundwater; Properties Of Glacial, Iceberg And Permafrost Water. These two volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

This book forms the proceedings of the 11th International Conference of the Properties of Steam, conducted in 1989 in Czechoslovakia. The session provided an international forum for the dissemination of information on recent progress in experiment, theory and formulation of the properties of steam and aqueous systems in the power industry during the past five years. The papers reflect present knowledge of the thermophysical properties of pure ordinary and heavy water to the properties of aqueous solutions, to the power cycle chemistry, to corrosion in power plants.

Water is recognized as being a critically important determinant of the properties of many foods. It is therefore appropriate to devote a meeting to the topic. The first such meeting was organized by the late Ron Duckworth, and held in 1974 at the University of Strathclyde in Scotland. As a result of this first meeting, the organization known as International Symposium on the Properties of Water (ISOPOW) was born, and since that first ISOPOW meeting there have been five international meetings. At each meeting, participants from academia and from industry have shared state of the science information pertinent to the role of water in foods. Each meeting has served as a review of the current state of knowledge. ISOPOW 6 is the first of these meetings where Ron Duckworth's presence has not been felt, though he clearly attended the meeting in spirit. A lively group of academics and industrial scientists assembled in Santa Rosa, California, to discuss the current state of the science. As meeting chairperson, I must acknowledge the tremendous contributions made by the organizing committee, by the session chairpersons and by the central committee. Without all their help, nothing could have been achieved. Most important to the success of the meeting, however, was the very active participation of all attendees. In all seven sessions, the papers were excellent and their discussion was very spirited.

As the most important liquid in our life and one of the most abundant molecules in the universe, water is the least understood substance with a very rich phase diagram (at least 18 crystalline forms and two liquids) and more that 60 dynamical/thermodynamic anomalies whose origins are still under debate. Properties of Water from Numerical and Experimental Perspectives gathers together leading scientists and experts in the field of water. By merging the theoretical/computational point of view with experimental approaches, it presents a state-of-the-art description of the properties of water, enlightening the source of the anomalies of water and describing how such anomalies actively affect the functioning of biological substances.