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dc.contributor.advisorWeitz, David A.
dc.contributor.authorGuerra, Rodrigo Emigdio
dc.date.accessioned2014-06-06T16:30:58Z
dash.embargo.terms2015-06-04en_US
dash.embargo.terms2015-06-04
dc.date.issued2014-06-06
dc.date.submitted2014
dc.identifier.citationGuerra, Rodrigo Emigdio. 2014. Elasticity of Compressed Emulsions. Doctoral dissertation, Harvard University.en_US
dc.identifier.otherhttp://dissertations.umi.com/gsas.harvard:11694en
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:12274128
dc.description.abstractThe interfaces of bubbles and droplets imbue foams and emulsions with extraordinary mechanical and chemical properties. The remarkably large interfacial area of these structures controls their thermodynamics and makes them practical and functional materials. When these interfaces are forced to touch, they can turn a dispersion of one fluid in another into a solid. These solid-like properties are evident in common household products such as shaving foam and mayonnaise, and our ability to control the fluid and solid properties of these materials is essential to their function.en_US
dc.description.sponsorshipPhysicsen_US
dc.language.isoen_USen_US
dash.licenseLAA
dc.subjectPhysicsen_US
dc.subjectChemical engineeringen_US
dc.subjectEmulsionsen_US
dc.subjectFoamen_US
dc.subjectJammingen_US
dc.subjectLight Scatteringen_US
dc.subjectPickeringen_US
dc.subjectRheologyen_US
dc.titleElasticity of Compressed Emulsionsen_US
dc.typeThesis or Dissertationen_US
dash.depositing.authorGuerra, Rodrigo Emigdio
dc.date.available2015-06-04T07:30:49Z
thesis.degree.date2014en_US
thesis.degree.disciplinePhysicsen_US
thesis.degree.grantorHarvard Universityen_US
thesis.degree.leveldoctoralen_US
thesis.degree.namePh.D.en_US
dc.contributor.committeeMemberManoharan, Vinothanen_US
dc.contributor.committeeMemberSpaepen, Fransen_US
dash.contributor.affiliatedGuerra, Rodrigo Emigdio


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