CALCULATION OF THE SURFACE PROPERTIES OF MICROELECTRONICS MATERIALS USING THE MODEL OF COORDINATION MELTING OF A CRYSTAL

In this work, it is shown that the model of coordination crystal melting makes it possible to calculate the values of the specific surface energy of elementary substances and the surface melting temperature of metals, and also relates the anisotropy of the specific surface energy of a crystal with its crystal structure, electron work function, and adhesion work.

Pretransitional Effects of the Isotropic Liquid–Plastic Crystal Transition

We report on strong pretransitional effects across the isotropic liquid–plastic crystal melting temperature in linear and nonlinear dielectric response. Studies were carried out for cyclooctanol (C8H16O) in the unprecedented range of temperatures 120 K < T < 345 K. Such pretransitional effects have not yet been reported in any plastic crystals. Results include the discovery of the experimental manifestation of the Mossotti Catastrophe behavior, so far considered only as a hypothetical paradox. The model interpretations of experimental findings are proposed. We compare the observed pretransitional behavior with the one observed in octyloxycyanobiphenyl (8OCB), typical liquid crystal (LC), displaying a reversed sequence of phase transitions in orientational and translational degrees of order on varying temperature. Furthermore, in its nematic phase, we demonstrate first-ever observed temperature-driven crossover between regions dominated by isotropic liquid and smectic A pretransitional fluctuations. We propose a pioneering minimal model describing plastic crystal phase behavior where we mimic derivation of classical Landau-de Gennes-Ginzburg modeling of Isotropic-Nematic-Smectic A LC phase behavior.

Crystal melting and vitrification behaviors of a three-dimensional nitrile-based metal–organic framework

A 3D porous MOF containing a tripodal nitrile ligand was found to show crystal melting at 271 °C and vitrification.

Quiver Yangian from crystal melting

We find a new infinite class of infinite-dimensional algebras acting on BPS states for non-compact toric Calabi-Yau threefolds. In Type IIA superstring compactification on a toric Calabi-Yau threefold, the D-branes wrapping holomorphic cycles represent the BPS states, and the fixed points of the moduli spaces of BPS states are described by statistical configurations of crystal melting. Our algebras are “bootstrapped” from the molten crystal configurations, hence they act on the BPS states. We discuss the truncation of the algebra and its relation with D4-branes. We illustrate our results in many examples, with and without compact 4-cycles.

Thermodynamics of isoradial quivers and hyperbolic 3-manifolds

The BPS sector of [Formula: see text], [Formula: see text] toric quiver gauge theories, and its corresponding D6-D2-D0 branes on Calabi–Yau threefolds, have been previously studied using integrable lattice models such as the crystal melting model and the dimer model. The asymptotics of the BPS sector, in the large [Formula: see text] limit, can be studied using the Mahler measure theory.[Formula: see text] In this work, we consider the class of isoradial quivers and study their thermodynamic observables and phase structure. Building on our previous results, and using the relation between the Mahler measure and hyperbolic 3-manifolds, we propose a new approach in the asymptotic analysis of the isoradial quivers. As a result, we obtain the observables such as the BPS free energy, the BPS entropy density and growth rate of the isoradial quivers, as a function of the [Formula: see text]-charges of the quiver and in terms of the hyperbolic volumes and the dilogarithm functions. The phase structure of the isoradial quiver is studied via the analysis of the BPS entropy density at critical [Formula: see text]-charges and universal results for the phase structure in this class are obtained. Explicit results for the observables are obtained in some concrete examples of the isoradial quivers.

Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

This study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (Tf, Tm), the enthalpy (ΔHf, ΔHm), and the initial ice crystal melting temperatures (T’m).