Experts in rheology and polymer processing present up-to-date, fundamental and applied information on the rheological properties of polymers, in particular those relevant to processing, contributing to the physical understanding and the mathematical modelling of polymer processing sequences. Basic concepts of non-Newtonian fluid mechanics, micro-rheological modelling and constitutive modelling are reviewed, and rheological measurements are described. Topics with practical relevance are debated, such as linear viscoelasticity, converging and diverging flows, and the rheology of multiphase systems. Approximation methods are discussed for the computer modelling of polymer melt flow. Subsequently, polymer processing technologies are studied from both simulation and engineering perspectives. Mixing, crystallization and reactive processing aspects are also included. Audience: An integrated and complete view of polymer processing and rheology, important to institutions and individuals engaged in the characterisation, testing, compounding, modification and processing of polymeric materials. Can also support academic polymer processing engineering programs.

Proceedings of the NATO Advanced Study Institute on Biomechanics of Normal and Pathological Human Articulating Joints, Estoril, Portugal, 20 June-1 July, 1983

To reason is to talk. To think is to use tools. To learn is to join a community of practice. This book explores thought and reasoning as inherently social practices, as actions situated in specific environments of demand, opportunity, and accountability. Authors from diverse disciplines - psychology, sociology, artificial intelligence, linguistics, anthropology - examine how people think and learn in settings as diverse as a factory, a classroom or an airplane cockpit. The tools that people use in these varied settings are both physical technologies and cultural constructions: concepts, structures of reasoning, and forms of discourse. This volume in the NATO Special Programme on Advanced Educational Technology is based on an international conference on situated cognition and learning technologies.

Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.

In the near future the world will need to convert to a suitable, clean energy supply: one that will meet the demands of an increasing population while giving few environmental problems. One such possible supply is hydrogen. Hydrogen Energy System describes the present status of hydrogen as an energy supply, as well as its prospect in the years to come. It covers the transition to hydrogen-based, sustainable energy systems, the technology of hydrogen production, its storage and transport, and current and future hydrogen utilisation. Economic analyses of the hydrogen energy system, together with case studies, are also presented.