The book provides comprehensive, up-to-date information on the physical properties of polymers including, viscoelasticity, flammability, miscibility, optical properties, surface properties and more. Containing carefully selected reprints from the Wiley's renowned Encyclopedia of Polymer Science and Technology, this reference features the same breadth and quality of coverage and clarity of presentation found in the original.

Written by leading experts from around the world, Monte Carlo and Molecular Dynamics Simulations in Polymer Science comprehensively reviews the latest simulation techniques for macromolecular materials. Focusing in particular on numerous new techniques, the book offers authoritative introductions to solutions of neutral polymers and polyelectrolytes; dynamics of polymer melts, rubbers and gels, and glassy materials; thermodynamics of polymer mixing and mesophase formation, and polymers confined at interfaces and grafted to walls. Throughout, contributors offer practical advice on how to overcome the unique challenges posed by the large size and slow relaxation of polymer coils. Students and researchers in polymer chemistry, polymer physics, chemical engineering, and materials and computational science will all benefit from the cogent, step-by-step introductions contained in this important new book.

Articles: configurational entropy approach to the kinetics of glasses; entropy theory and glass transition: a test by Monte Carlo simulation; entropy and fragility in supercooling liquids; entropy crises in glasses and random heteropolymers; Adams-Gibbs formulation of enthalpy relaxation near the glass transition; evidence for glass and spin-glass phase transitions from the dynamic susceptibility; entropy, free volume, and cooperative relaxation; and confirmational entropy contributions to the glass temperature of blends of miscible polymers. Charts, tables and graphs.

"the present book will be of great value for both newcomers to the field and mature active researchers by serving as a coherent and timely introduction to some of the modern approaches, ideas, results, emerging understanding, and many open questions in this fascinating field of polymer glasses, supercooled liquids, and thin films" –Kenneth S. Schweizer, Morris Professor of Materials Science & Engineering, University of Illinois at Urbana-Champaign (from the Foreword) This book provides a timely and comprehensive overview of molecular level insights into polymer glasses in confined geometries and under deformation. Polymer glasses have become ubiquitous to our daily life, from the polycarbonate eyeglass lenses on the end of our nose to large acrylic glass panes holding water in aquarium tanks, with advantages over glass in that they are lightweight and easy to manufacture, while remaining transparent and rigid. The contents include an introduction to the field, as well as state of the art investigations. Chapters delve into studies of commonalities across different types of glass formers (polymers, small molecules, colloids, and granular materials), which have enabled microscopic and molecular level frameworks to be developed. The authors show how glass formers are modeled across different systems, thereby leading to treatments for polymer glasses with first-principle based approaches and molecular level detail. Readers across disciplines will benefit from this topical overview summarizing the key areas of polymer glasses, alongside an introduction to the main principles and approaches.

Machine learning has significantly accelerated the development of new polymer materials. Machine Learning for Polymer Informatics introduces the reader to the most popular ways of applying machine learning in polymer informatics. This primer will equip the reader to ask the right questions about the application of machine learning in their areas of interest, as well as critically interpret publications leveraging machine learning methods. The authors encourage readers to try machine learning techniques when they have sufficient data in their area of interest. The development of machine learning has far exceeded human imagination, and with sufficient data, everything is full of possibilities.

Highlights some computational approaches to the study of new materials that include fullerenes, fractal clusters, charge transfer polymers, incommensurate crystals, and semiconductor nanostructures.

Polymers are substances containing a large number of structural units joined by the same type of linkage. These substances often form into a chain-like structure. Starch, cellulose, and rubber all possess polymeric properties. Today, the polymer industry has grown to be larger than the aluminium, copper and steel industries combined. Polymers already have a range of applications that far exceeds that of any other class of material available to man. Current applications extend from adhesives, coatings, foams, and packaging materials to textile and industrial fibres, elastomers, and structural plastics. Polymers are also used for most composites, electronic devices, biomedical devices, optical devices, and precursors for many newly developed high-tech ceramics. This new volume presents leading-edge research in this rapidly-changing and evolving field.

Providing a comprehensive review of the state-of-the-art advanced research in the field, Polymer Physics explores the interrelationships among polymer structure, morphology, and physical and mechanical behavior. Featuring contributions from renowned experts, the book covers the basics of important areas in polymer physics while projecting into the future, making it a valuable resource for students and chemists, chemical engineers, materials scientists, and polymer scientists as well as professionals in related industries.

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces