There is a special reason for reviewing this book at this time: it is the 50th edition of a compendium that is known and used frequently in most chemical and physical laboratories in many parts of the world. Surely, a publication that has been published for 56 years, withstanding the vagaries of science in this century, must have had something to offer. There is another reason: while the book is a standard fixture in most chemical and physical laboratories, including those in medical centers, it is not as frequently seen in the laboratories of physician's offices (those either in solo or group practice). I believe that the Handbook can be useful in those laboratories. One of the reasons, among others, is that the various basic items of information it offers may be helpful in new tests, either physical or chemical, which are continuously being published. The basic information may relate

Handbook of Chemistry and Physics

Si-based Li-ion battery anodes have recently received great attention, as they offer specific capacity an order of magnitude beyond that of conventional graphite. The applications of this transformative technology require synthesis routes capable of producing safe and easy-to-handle anode particles with low volume changes and stable performance during battery operation. Herein, we report a large-scale hierarchical bottom-up assembly route for the formation of Si on the nanoscale--containing rigid and robust spheres with irregular channels for rapid access of Li ions into the particle bulk. Large Si volume changes on Li insertion and extraction are accommodated by the particle's internal porosity. Reversible capacities over five times higher than that of the state-of-the-art anodes (1,950 mA h g(-1)) and stable performance are attained. The synthesis process is simple, low-cost, safe and broadly applicable, providing new avenues for the rational engineering of electrode materials with enhanced conductivity and power.

High-performance lithium-ion anodes using a hierarchical bottom-up approach

Nucleation, growth and breakage phenomena in agitated wet granulation processes: a review

Most studies on granular physics have focused on dry granular media, with no liquids between the grains. However, in geology and many real world applications (e.g. food processing, pharmaceuticals, ceramics, civil engineering, construction, and many industrial applications), liquid is present between the grains. This produces inter-grain cohesion and drastically modifies the mechanical properties of the granular media (e.g. the surface angle can be larger than 90 degrees). Here we present a review of the mechanical properties of wet granular media, with particular emphasis on the effect of cohesion. We also list several open problems that might motivate future studies in this exciting but mostly unexplored field.

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Wet granular materials

Texture and mouthfeel arising from the consumption of food and beverages are critical to consumer choice and acceptability. While the food structure design rules for many existing products have been well established, although not necessarily understood, the current drive to produce healthy consumer acceptable food and beverages is pushing products into a formulation space whereby these design rules no longer apply. Both subtle and large scale alterations to formulations can result in significant changes in texture and mouthfeel, even when measurable texture-related quantities such as rheology are the same. However, we are only able to predict sensations at the initial stages of consumption from knowledge of material properties of intact food. Research is now on going to develop strategies to capture the dynamic aspects of oral processing, including: from a sensory perspective, the recent development of Temporal Dominance Sensation; from a material science perspective, development of new in vitro techniques in thin film rheology and tribology as well as consideration of the multifaceted effect of saliva. While in vivo, ex vivo, imitative and empirical approaches to studying oral processing are very insightful, they either do not lend themselves to routine use or are too complex to be able to ascertain the mechanism for an observed behaviour or correlation with sensory. For these reasons, we consider that fundamental in vitro techniques are vital for rational design of food, provided they are designed appropriately to capture the important physics taking place during oral processing. We map the oral breakdown trajectory through 6 stages and suggest a dynamic multi-scale approach to capture underlying physics. The ultimate goal is to use fundamental insights and techniques to design new food and beverages that are healthy yet acceptable to consumers.

Oral processing, texture and mouthfeel: from rheology to tribology and beyond

Growth regime map for liquid-bound granules: further development and experimental validation

In this work coalescence of deformable granules in wet granulation processes is modelled. The model accounts for both the mechanical properties of the granules and the effect of the liquid layer at the granule surface. It is an extension to the model of Ennis ct al. (1991) to include the possibility of grannule plastic deformation during collisions. The model is written in dimensionless groups such as viscous and deformation Stokes numbers and the ratio of granule dynamic yield strength to granule Young's modulus (Y-d/E*). These variables are bulk parameters of the powder-binder mixture and also functions of the process intensify. The model glues the conditions for two types of coalescence - type I and type II. Type I coalescence occurs when granules coalesce by viscous dissipation in the surface liquid layer before their surfaces touch. Type II coalescence occurs wizen granules are slowed to a halt during rebound after their surfaces have made contact. The model explains some of the trends observed in the literature, ale pi preliminary validation of the coalescence criterion with drum granulation data is encouraging. An extension is also made to the case of surface dry granules, where liquid is squeezed to the surface during granule information.

Simon M. Iveson

Papers

Nucleation, growth and breakage phenomena in agitated wet granulation processes: a review

Growth regime map for liquid-bound granules: further development and experimental validation

Coalescence of deformable granules in wet granulation processes

Limitations of one-dimensional population balance models of wet granulation processes☆

The dynamic strength of partially saturated powder compacts: the effect of liquid properties