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Journal ArticleDOI

Measurement of forces between two mica surfaces in aqueous electrolyte solutions in the range 0–100 nm

Jacob N. Israelachvili, +1 more
- 01 Jan 1978 - 
- Vol. 74, pp 975-1001
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TLDR
The main results and conclusions of experimental measurements of the forces between molecularly smooth mica surfaces in aqueous electrolyte solutions are as follows: as mentioned in this paper, and they are based on the following assumptions:
Abstract
The main results and conclusions of experimental measurements of the forces between molecularly smooth mica surfaces in aqueous electrolyte solutions are as follows:

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Journal ArticleDOI

Extracting local surface charges and charge regulation behavior from atomic force microscopy measurements at heterogeneous solid-electrolyte interfaces

TL;DR: A systematic method to extract the equilibrium constants of these reactions by simultaneous least-squared fitting to experimental data for various salt concentrations is developed and is shown to yield highly consistent results for silica-electrolyte interfaces.
Book ChapterDOI

Fate and transport of microorganisms in air.

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Repulsive Forces and Relaxation on Compression of Entangled, Polydisperse Polystyrene Brushes

TL;DR: In this article, the interaction forces between high molecular weight polystyrene brushes (Mn = (0.7−1.2) × 106 g/mol), formed by radical chain polymerization from an initiator chemically bound to silica (quartz-glass) substrates, were measured with a surface forces apparatus.
Journal ArticleDOI

Characterization of the surface charge distribution on kaolinite particles using high resolution atomic force microscopy

TL;DR: In this paper, the authors used dynamic atomic force microscopy (AFM) to determine the distribution of surface charge on the two (gibbsite-like and silica-like) basal planes of kaolinite nanoparticles immersed in aqueous electrolyte with a lateral resolution of approximately 30 nm.
Journal ArticleDOI

Thin Film Rheology and Tribology of Chocolate

TL;DR: In this paper, the authors investigated relations between food texture and thin film properties rather than bulk properties and found that very complex thin film behavior was found to be quite different for the three samples and that fat constitution and average particle size were important in determining the type of friction forces generated between shearing/sliding surfaces separated by thin films of chocolate.
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