オストヴァルト熟成
出典: フリー百科事典『ウィキペディア(Wikipedia)』 (2022/11/12 09:46 UTC 版)
オストヴァルト熟成(Ostwald ripening、オストヴァルト成長 ともいう)とは、固体溶液または液状ゾルに観察される現象で、時間とともに不均一な構造が変化すること、つまり微小な結晶やゾル粒子が溶解し、より大きい結晶やゾル粒子に再沈着することである[3]。
- ^ Zhang, Zhaorui; Wang, Zhenni; He, Shengnan; Wang, Chaoqi; Jin, Mingshang; Yin, Yadong (2015). “Redox reaction induced Ostwald ripening for size- and shape-focusing of palladium nanocrystals”. Chem. Sci 6 (9): 5197. doi:10.1039/C5SC01787D.
- ^ Huang, Zhandong; Su, Meng; Yang, Qiang; Li, Zheng; Chen, Shuoran; Li, Yifan; Zhou, Xue; Li, Fengyu et al. (2017). “A general patterning approach by manipulating the evolution of two-dimensional liquid foams”. Nature Communications 8: 14110. Bibcode: 2017NatCo...814110H. doi:10.1038/ncomms14110. PMC 5290267. PMID 28134337 .
- ^ IUPAC, Compendium of Chemical Terminology, 2nd ed. (the "Gold Book") (1997). オンライン版: (2006-) "Ostwald ripening".
- ^ Ostwald, W. (1896). Lehrbuch der Allgemeinen Chemie, vol. 2, part 1. Leipzig, Germany.
- ^ Ostwald, W. (1897). “Studien über die Bildung und Umwandlung fester Körper”. Zeitschrift für physikalische Chemie 22: 289–330 .
- ^ a b Hubbard, Arthur T. (2004). Encyclopedia of Surface and Colloid science. CRC Press. p. 4230. ISBN 0-8247-0759-1 2007年11月13日閲覧。
- ^ a b Ratke, Lorenz; Voorhees, Peter W. (2002). Growth and Coarsening: Ostwald Ripening in Material Processing. Springer. pp. 117–118. ISBN 3-540-42563-2
- ^ Baldan, A. (2002). “Review Progress in Ostwald ripening theories and their applications to nickel-base superalloys Part I: Ostwald ripening theories”. Journal of Materials Science 37 (11): 2171–2202. Bibcode: 2002JMatS..37.2171B. doi:10.1023/A:1015388912729.
- ^ Lifshitz, I.M.; Slyozov, V.V. (1961). “The Kinetics of Precipitation from Supersaturated Solid Solutions”. Journal of Physics and Chemistry of Solids 19 (1–2): 35–50. Bibcode: 1961JPCS...19...35L. doi:10.1016/0022-3697(61)90054-3.
- ^ Wagner, C. (1961). “Theorie der Alterung von Niederschlägen durch Umlösen (Ostwald-Reifung)”. Zeitschrift für Elektrochemie 65 (7): 581–591. doi:10.1002/bbpc.19610650704 .
- ^ Kahlweit, M. (1975). “Ostwald Ripening of Precipitates”. Advances in Colloid and Interface Science 5 (1): 1–35. doi:10.1016/0001-8686(75)85001-9.
- ^ Vladimirova, N.; Malagoli, A.; Mauri, R. (1998). “Diffusion-driven phase separation of deeply quenched mixtures”. Physical Review E 58 (6): 7691–7699. Bibcode: 1998PhRvE..58.7691V. doi:10.1103/PhysRevE.58.7691.
- ^ Branen, Alfred Larry (2002). Food Additives. CRC Press. p. 724. ISBN 0-8247-9343-9
- ^ Clark, Chris (2004). The Science of Ice Cream. Royal Society of Chemistry. pp. 78–79. ISBN 0-85404-629-1
- ^ Mock, A. (2003). “Using Quantitative Textural Analysis to Understand the Emplacement of Shallow-Level Rhyolitic Laccoliths—a Case Study from the Halle Volcanic Complex, Germany”. Journal of Petrology 44 (5): 833–849. Bibcode: 2003JPet...44..833M. doi:10.1093/petrology/44.5.833.
- ^ Vengrenovich, R.D.; Gudyma, Yu. V.; Yarema, S. V. (December 2001). “Ostwald ripening of quantum-dot nanostructures”. Semiconductors 35 (12): 1378–1382. Bibcode: 2001Semic..35.1378V. doi:10.1134/1.1427975.
- ^ Wood, R., Irons, S. and Jonas, P.R., 2002. How important is the spectral ripening effect in stratiform boundary layer clouds? Studies using simple trajectory analysis. Journal of the atmospheric sciences, 59(18), pp.2681-2693.
- 1 オストヴァルト熟成とは
- 2 オストヴァルト熟成の概要
- 3 外部リンク
- オストヴァルト熟成のページへのリンク