Classical versus Jennings model for the ground state of H near a metallic surface

We show that, contrary to earlier reports, application of the one-parameter variational technique to the classical (image) model for H in front of an Al surface leads to energy shifts for the ground state which are very close to those obtained numerically with a more sophisticated model of the system.     

Ground-state complex formation of perylene with pyromellitic dianhydride studied by static fluorescence quenching

The association of complex formation with static quenching in CT systems was investigated. Evaluation of the data made evident that the inner filter effect must be allowed for. Time-resolved and temperature-dependent stationary measurements of fluorescence led to the separation of dynamic and static quenching components. The static quenching constant is discussed with respect to the equilibrium constant of complex formation determined by absorption spectroscopy.     

A compact shock-assisted free-piston driver for impulse facilities

A free-piston driver that employs entropy-raising shock processes with diaphragm rupture has been constructed, which promises significant theoretical advantages over isentropic compression. Results from a range of conditions with helium and argon driver gases are reported. Significant performance gains were achieved in some test cases. Heat losses are shown to have a strong effect on driver processes. Measurements compare well with predictions from a quasi-one-dimensional numerical code. Received 7 September 1996 / Accepted 5 October 1996     

Forced-air precooling of spherical foods in bulk: A parametric study

In this paper, a mathematical model for forced-air precooling of spherical food products in bulk is developed. The foods are arranged in horizontal layers stacked one above the other to form a rectangular parallelepiped with a vertical gap in between the product layers. The foods are cooled by chilled air blown along the height of the package. The governing equations for the conduction heat transfer in the foods, simultaneous heat and mass transfer at the food-air interface and in the air stream are solved numerically using finite-difference methods. A comprehensive numerical study is performed by varying the process parameters over a wide range. Typical results showing the variation of moist air properties along the height of the package and the effect of each parameter on the process time are presented. The ranges of parameters for advantageous operation of the precooling system are identified. Correlations are obtained for the process time based on the product center and mass-averaged temperatures in terms of process parameters.     

激光热源形成过程的定量描述

研究了热传导方程的通解，进而提出激光热源形成的微观机理和热源形成过程的三个理论计算式。对激光热效应的应用具有指导意义。     

分形粗糙面的电磁散射－扩展边界条件

用扩展边界条件方法对分形粗糙良导体面及介质面的电磁散射问题进行了分析。用推广的Floquet模式，在分界面处将场分量用Fourier级数展开，根据边界条件及扩展边界条件得到了水平极化和垂直极化散射场的幅度分量的表达式。用其它近似方法（Kirchhoff和Rayleigh方法）及能量守恒准则验证了此方法的有效性。     

用红外热象技术研究有凸台热源倾斜板的散热

本文介绍红外热象技术在工程热物理研究中某些应用的探索。作为实例，通过热象技术，实验研究了具有水平凸台离散热源的倾斜板的散热，在研究它的自然对流换热部份结合利用激光全息干涉技术。此间着重于分析倾斜角对散热的影响。     

Chemical synthesis and electric properties of the conducting copolymer of aniline and o‐aminophenol

A copolymer, poly(aniline‐co‐o‐aminophenol), was prepared chemically by using ammonium peroxydisulfate as an oxidant. The monomer concentration ratio of o‐aminophenol to aniline strongly influences the copolymerization rate and properties of the copolymer. The optimum composition of a mixture for the chemical copolymerization consisted of 0.3 M aniline, 0.021 M o‐aminophenol, 0.42 M ammonium peroxydisulfate, and 2 M H₂SO₄. The result of cyclic voltammograms in a potential region of ?0.20 to 0.80 V (vs.SCE) indicates that the electrochemical activity of the copolymer prepared under the optimum condition is similar to that of polyaniline in more acid solutions. However, the copolymer still holds the good electrochemical activity until pH 11.0. Therefore, the pH dependence of the electrochemical property of the copolymer is improved, compared with poly(aniline‐co‐o‐aminophenol) prepared electrochemically, and is much better than that of polyaniline. The spectra of IR and ¹H NMR confirm that o‐aminophenol units are included in the copolymer chain, which play a key role in extending the usable pH region of the copolymer. The visible spectra of the copolymers show that a high concentration ratio of o‐aminophenol to aniline in a mixture inhibits the chain growth. © 2007 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 45: 5573–5582, 2007     

Phase transfer of highly monodisperse iron oxide nanocrystals with Pluronic F127 for biomedical applications

Iron oxide nanoparticles made from the thermal decomposition method are highly uniform in all respects (size, shape, composition and crystallography), making them ideal candidates for many bioapplications. The surfactant coating on the as-synthesized nanoparticles renders the nanoparticles insoluble in aqueous solutions. For biological applications nanoparticles must be water soluble. Here we demonstrate the phase transfer of our nanoparticles with the biocompatible copolymer Pluronic F127. Transmission electron microscopy, Fourier transform infrared spectroscopy and dynamic light scattering indicate that the nanoparticles are coated discretely. Magnetic measurements show that the nanoparticles remain superparamagnetic with saturation magnetization ∼96% of the maximum theoretical value.     

Exact boundary observability for 1‐D quasilinear wave equations

By means of a direct and constructive method based on the theory of semi‐global C² solution, the local exact boundary observability and an implicit duality between the exact boundary controllability and the exact boundary observability are shown for 1‐D quasilinear wave equations with various boundary conditions. Copyright © 2006 John Wiley & Sons, Ltd.