Catálogo de publicaciones

Optical coatings, including mirrors, anti-reflection coatings, beam splitters, and filters, are an integral part of most modern optical systems. Optical thin films and coatings provides an overview of thin film materials, the properties, design and manufacture of optical coatings and their use across a variety of application areas.

Part one explores the design and manufacture of optical coatings. Part two highlights unconventional features of optical thin films including scattering properties of random structures in thin films, optical properties of thin film materials at short wavelengths, thermal properties and colour effects. Part three focusses on novel materials for optical thin films and coatings and includes chapters on organic optical coatings, surface multiplasmonics and optical thin films containing quantum dots. Finally, applications of optical coatings, including laser components, solar cells, displays and lighting, and architectural and automotive glass, are reviewed in part four.

Optical thin films and coatings is a technical resource for researchers and engineers working with optical thin films and coatings, professionals in the security, automotive, space and other industries requiring an understanding of these topics, and academics interested in the field.

• An overview of the materials, properties, design and manufacture of thin films
• Special attention is given to the unconventional features and novel materials of optical thin films
• Reviews applications of optical coatings including laser components, solar cells, glasing, displays and lighting

Optics: Lectures on Theoretical Physics, Volume IV focuses on the study of optics, particularly on the refraction and reflection of light.
Composed of six chapters, the book focuses first on the historical outline of geometrical, physical, and physiological optics. This discussion is followed by the review of basic principles of ideal and natural light and Fresnel's equations on reflection and refraction of light. The optics of moving media and sources is discussed next. This topic covers Doppler effect, the Michelson experiment, and the quantum theory of light.
The theory of dispersion is also presented, as well as the ultraviolet resonance, anomalous dispersion, Normal Zeeman effect, and the wave mechanical theory of dispersion. The next part of the book covers crystal optics, including active crystals and fluids, the problem of double refraction, and the optical symmetry of crystals. The theory of diffraction and related experiments are also noted. Numerical analyses and representations are presented in this consideration.
Considering the value of the discussions, the readers, including scholars and readers interested to study the physics involved in optics, will find this book a vital source of data.

Optimal design with advanced materials is becoming a very progressive and challenging domain within applied mechanics. The increasing use of advanced materials, such as anisotropic fiber composites and ceramics, is instigating new developments to be made within constitutive modelling and the computational methods of analysis, sensitivity analysis and optimization. A new dimension of optimal design is being realised by the direct tailoring and building of new materials. Research in this area is accelerating rapidly with the results already being applied to high technology industries. Two vital high technology research areas covered in this volume include homogenization and smart materials/structures. The 31 papers will prove an indispensable reference source for all those involved in the interdisciplinary research and development aspects of mechanics, materials and mathematics in the design of advanced materials.

Optimal Expansion of a Water Resources System describes a methodology that can be used in water resources planning taking into account both water quantity and quality while still remaining computationally tractable. It is concerned with the optimal expansion of a realistic water resources system to meet an increasing demand for municipal and industrial use, irrigation, energy, and recreation over a planning horizon of Tmax years.
This book comprises six chapters, with an introductory chapter that discusses such topics as development of water resources, the systems approach to solving water resources problems, and techniques for the optimization of a water resources system. The following chapters then discuss formulating the problem of the optimal expansion of an existing water resources system; a procedure for solving the optimal expansion problem; and application of the optimization algorithm to a water resources system. The remaining chapters discuss the sensitivity of planning decisions in river basin management; and how to incorporate water quality and pollution considerations into the model of the water resources system.
This book will be of interest to practitioners in the fields of systems philosophy and water quantity studies.

A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised.

The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners.

With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods.

• Investigates what determines consumer perceptions of sweet taste
• Looks at improving the use of sweet-tasting compounds
• Explores strategies for delivering new natural sweeteners