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	<title>Other Topics - Articles</title>
	<link>http://www.cheresources.com/content/articles/other-topics/</link>
	<pubDate>Mon, 13 Apr 2026 23:28:28 +0000</pubDate>
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		<title>Wine and Wine Making</title>
		<link>http://www.cheresources.com/content/articles/other-topics/wine-making</link>
		<description><![CDATA[<p class="h1header">What is Wine?</p>

There are red wines, pink wines (also known as "rose" or some-times "blush") and white wines.  Red wine result when the crushed grape skin pulp and seeds of purple or red varieties are allowed to remain with juice during fermentation periods.  Pink / rose wine can be produced by removing the non-juice pumace from the must during fermentation.  White wines can be made from pigmented grapes by removal of skins, pulp and seeds before juice fermentation.

Wines might be "fortified," "sparkling," or "table."{parse block="google_articles"}

In fortified wines, brandy is added to make the alcohol content higher (around 14 to 30 percent). These are less perishable and may be stable without pasteurization.  Wines are termed still or sparkling depending upon the amount of CO2 they contain. The carbon dioxide may be formed naturally during fermentation or may be added artificially.  Both table and sparkling wines tend to have alcohol contents between 7 and 14 percent.  Sparkling wines are the ones with bubbles ( greater CO2 ), like Champagne.

Table wine (which can also be called "still") are the most "natural". The alcohol concentration itself is not sufficient to preserve natural wines, they are pasteurized.

The term light wine is also used to describe wine having alcohol content from 5 - 10 %.

<p class="h1header">How is Wine Made?</p>
<p class="h2header">Growing Grapes</p>

Grapes grow on vines. There are many different types of grapes, but theÂ best wine grape is the European Vitis vinifera. It is considered optimal because it has the right balance of sugar and acid to create a good fermented wine without the addition of sugar or water.

<p class="h2header">Harvest</p>

Weather is a major factor is determining whether a year is going to be a "good vintage" (or "year"). For example, was there enough heat during the growing season to lead to enough sugar? At harvest time, the short-term effects of weather are quite important.Â To produce great wine,Â the fruit should have a high (but not overly high) sugar content ("brix"). Think of raisins.

As the fruit dries, the water evaporates. What is left is the sugary fruit. If it rains just at the point the wine grapes are ready, and before the grapes can be harvested, the additional water will cause the water level to increase, and the brix will go down. Not good. (You might ask, why not just add some sugar in the wine making process? Some do. Also considered "not good.")

Every year the wine grape grower plays a game of chance and must decide when to harvest. Simplistically, if you knew it wasn't going to rain, you would just test the brix until it was just right, then harvest. If you harvest too soon, you will probably end up getting a wine too low in alcohol content (there won't have been enough sugar to convert to alcohol). These wines will be "thin." If you delay harvest, there may be too much sugar, which leads to too low acid content. This also affects the taste (and the aging possibilities) of the wine.

<p class="h2header">Initial Processing of the Grape Juice</p>

Grapes can (and might still) beÂ crushedÂ by stomping on them with your feet in a big vat. But a more practical way is to use a machine which does the job (and at the same time, removes the stems).

What you get may or may not get immediately separated. Skin and seeds might immediately be removed from the juice. Separation may not immediately occur (especially for red wines), since skins and stems are an important source of "tannins" which affect wine's taste and maturity through aging. (See Aging Wines.) The skins also determine the color of the wine (see WHAT IS WINE).

Maceration (the time spent while skins and seeds are left with the juice) will go on for a few hours or a few weeks. PressingÂ will then occur. One way to press the grapes is to use a "bladder press," a large cylindrical container that contains bags that are inflated and deflated several times, each time gently squeezing the grapes until all the juice has run free, leaving behind the rest of the grapes. You can also separate solids from juice through the use of a centrifuge.<br />







<br />







<p class="h2header">Operations in a Winery</p><br />







<a class='resized_img' rel='lightbox[43e682dee20d055be7c754ede33db9ab]' id='ipb-attach-url-5124-0-66280700-1776122908' href="http://www.cheresources.com/invision/uploads/monthly_05_2012/ccs-1-0-86525900-1336676049.gif" title="WINE2.GIF - Size: 16.05KB, Downloads: 400"><img src="http://www.cheresources.com/invision/uploads/monthly_05_2012/ccs-1-0-86525900-1336676049_thumb.gif" id='ipb-attach-img-5124-0-66280700-1776122908' style='width:147;height:250' class='attach' width="147" height="250" alt="Attached Image: WINE2.GIF" /></a>
<br />







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<p class="h2header">Fermentation - Turning Grape Juice into Alcohol</p><br />







Grape juice is turned into alcohol by the process of "fermentation."Â Grapes on the vine are covered with yeast, mold and bacteria. By putting grape juice into a container at the right temperature,yeast ( SACCHROMYCES ELLIPSOIDUES )Â will turn the sugar in the juice into alcohol and carbon dioxide. The grape juice will have fermented. Fermentation is carried out in stainless steel vessels.<br />







Yeast also gives flavor to the wine. But the yeast that is on the grape skin when it is harvested may not have the desired flavor. Other things on the outside of a grape are not good for wine (for example, acetic bacteria on the grapes can cause the wine to turn to vinegar).Â The winemaker can eliminate unwanted yeast's, molds and bacteria, most commonly by using the "universal disinfectant," sulfur dioxide. Unfortunately, the sulfites which remain in the wine may cause a lot of discomfort to some wine drinkers. (See ALLERGIC REACTIONS TO WINE.). Some winemakers prefer NOT to do this, and purposely create wines that are subject to the vagaries (and different flavors) of the yeast that pre-exist on the grapes ("wild yeast fermentation").<br />







The winemaker has many different yeast strains to choose from (and can use different strains at different times during the process for better control fermentation ). The most common wine yeast is Saccharomyces.<br />







This is a good point to stop and mention "Brett," also known as the Brettanomyces strain of yeast (which can be added or come from wild yeast fermentation). As yeast works, it causes grape juice ("must") to get hot. But if there's too much heat, the yeast won't work. Cooling coils are necessary to maintain aÂ temperature below 30<font face="Symbol">Â°</font>Â C.<br />







A less modern, but still wide widely used way to ferment wine is to place it in small oak barrels. "Barrel fermentation" is usually done at a lower temperature in temperature controlled rooms and takes longer, perhaps around 6 weeks. The longer fermentation and use of wood contributes to the flavor (and usually expense) of the wine.<br />







The skins and pulp which remain in a red wine vat will rise to and float on top of the juice. This causes problems (if it dries out, it's a perfect breeding ground for injurious bacteria), so the winemaker will push this "cap" back down into the juice, usually at least twice a day. In large vats, this is accomplished by pumping juice from the bottom of the vat over the top of the cap.<br />







Â <br />







Eventually the yeast is no longer changing sugar to alcohol (though different strains of yeast, which can survive in higher and higher levels of alcohol, can take over and contribute their own flavor to the wine-as well as converting a bit more sugar to alcohol). Â After all this is completed what you have left is the wine, "dead" yeast cells, known as "lees and various other substances.<br />







<p>Â <br />







<p><p class="h2header">Malo-Lactic Fermentation</p><br />







<p>The winemaker may choose to allow a white wine to undergo aÂ second fermentationÂ which occurs due to malic acid in the grape juice.Â When malic acid is allowed to break down into carbon dioxide and lactic acidÂ (thanks to bacteria in the wine), it is known as "malo-lactic fermentation," which imparts additional flavor to the wine. A "buttery" flavor in some whites is due to this process. This process is used for sparkling wines.<br />







<p>Â <br />







<p class="h2header">First Racking</p><br />







After fermentation completed naturally or stopped by addition of distilled spirit, first racking is carried out.Â This involves the wine to stand still until most yeast cells and fine suspended material settle out. TheÂ wine is then filteredÂ without disturbing the sediment or the yeast.<br />







Â <br />







<p class="h2header">Winery Aging</p><br />







The winery may then keep the wine so that there can be additional clarification and, in some wines, to give it a more complex flavors. Flavor can come from wood (or more correctly from the chemicals that make up the wood and are taken up into the wine). Â TheÂ wine may be barrel aged for several months to several years. No air is allowed to enter the barrels during this period.<br />







Ignoring any additional processing that might be used, you could empty the barrels into bottles and sell your wine. However, during the winery aging, the smaller containers may develop differences. So the winemaker will probably "blend" wine from different barrels, to achieve a uniform result.Â Also, the winemaker may blend together different grape varieties to achieve desired characteristics.<br />







Â <br />







<p class="h2header">Stabilization and Filtration</p><br />







Stabilization is carried out to remove traces of tartaric acid. These tartarates present in the grape juice tend to crystallize in wine and if not removed completely can slowly reappear as glass like crystals in final bottles on storage. Â Stabilization with respect to tartarates may involve chilling of wine that can crystallize tartarates and these crystals can be removed by filtration.<br />







<p>Â <br />







<p><p class="h2header">Pasteurization</p><br />







If the wine has an alcohol content less than 14% it may be heat pasteurized or cold pasteurized through microporous filters just before bottling.<br />







Â <br />







<p class="h2header">Bottling Wine</p><br />







Producers often use different shaped bottles to denote different types of wine.Â Colored bottles help to reduce damage by light. (Light assists in oxidation and breakdown of the wine into chemicals, such as mercaptan, which are undesirable.) Â Bottle sizes can also vary.<br />







Â <br />







<p class="h1header">Cellaring Wine</p><br />






Most people assume that the longer that you keep a wine, the better it will getÂ Since its best to store wine under certain conditions, like in a cool damp underground cellar, this is known as "cellaring" wine. Â It is a misconception that you MUST age wine. The fact is, throughout the world, most wine is drunk "young" (that is relatively soon after it is produced, perhaps 12 to 18 months), even wines that are "better" if aged. While some wines will "mature" and become better over time, others will not and should be drunk immediately, or within a few years.<br />





Tannin is a substance that comes from the seeds, stems and skins of grapes. Additional tannin can come from the wood during barrel aging in the winery.Â It is a preservative and is important to the long term maturing of wine. Through time, tannin (which has a bitter flavor) will precipitate out of the wine (becoming sediment in the bottle) and the complexity of the wine's flavor from fruit, acid and all the myriad other substances that make up the wine's character will come into greater balance. Generally, it is red wines that are the ones that CAN (but do not have to be) produced with a fair amount of tannin with an eye towards long term storing and maturation. The bad news is that you shouldn't drink it young since it will taste too harsh (and probably cost too much, besides). The good news is that after a number of years, what you get is a prized, complex and balanced wine.<br />





Remember that red wines get their color from the stems and skins of the grape. This gives the wine tannin and aging capacity. White wines may have no contact with the stems and skins and will have little tannin (though some can be added, again, through barrel aging). Therefore most white wines don't age well. Even the ones which do get better through time will not last nearly as long as their red cousins. A fair average for manyÂ "ageable" whitesÂ would be aboutÂ 5 to 7 yearsÂ (some might go 10). On the other hand, reallyÂ "ageable" redsÂ can easily be kept forÂ 30 yearsÂ and longer.<br />







Â <br />







<p class="h1header">Storing Wine</p><br />





For wines that should be aged, a cellar should have proper :Temperature which does not have rapid fluctuation. 55 degrees Fahrenheit is a good, but you can live with 50 to 57 degrees Fahrenheit (10 to 14 degrees Centigrade). Wide swings in temperature will harm the wine. Having too high a temperature will age the wine faster so it won't get as complex as it might have. Having too low a temperature will slow the wine's maturation.Humidity. About 60 percentÂ is right. This helps keep the cork moist. The wine will oxidize if the air (and its oxygen) gets to it. If the cork dries out, it can shrink and let air in. This is another reason to keep the bottles on their sides. The wine itself will help keep the cork moist.<br />




Lack of light.<br />




Lack of vibration.<br />




Lack of strong odors. Whatever it is that is causing the odor stands a good chance of getting through the cork and into the wine.<br />




<br />





<p class="h1header">References</p><br />





<ol><br />




<li>CHEMICAL PROCESS INDUSTRIES â€“ R. Norris Shreve, Joseph A. Brink, IV Edition</li><br />




<li>INTERNET.- www.op.net/cgi-bin/doctxt/FAQs/wine</li><br />




</ol>]]></description>
		<pubDate>Thu, 10 May 2012 18:51:14 +0000</pubDate>
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		<title>Developing a New Drug</title>
		<link>http://www.cheresources.com/content/articles/other-topics/developing-a-new-drug</link>
		<description><![CDATA[<p>The purpose of this article is to look at how drugs are developed today in the modern world and how the chemical engineer is instrumental in the development of new drugs.Â  Let's first take a look at how the development of a new drug begins.Â  It is interesting to also know that on average it takes 12 years for an experimental drug to travel from the lab to your medicine cabinet.Â  Only 5 in 5,000 compounds that enter the preclinical testing phase actually make it to human testing. Â  One of these five drugs tested in people is approved.Â </p><p> As you can see it is a rigorous and costly process that must be followed to get a new drug to your medicine cabinet.Â  It is estimated on average a company may spend $300 to $400 million dollars to get just one drug to your medicine cabinet.Â  It is not hard to see why some new medicines on the market are so expensive.Â  Let's take a look at the steps involved in developing a new drug.{parse block="google_articles"}</p><p class="h1header">Preclinical Testing</p><p>This is the initial phase of the testing that begins in the laboratory.Â  A pharmaceutical company will conduct studies in the lab and on animals to show the biological activity of the compound against a targeted disease. The compound is then evaluated for safety.<strong>Â  </strong>These tests take about 3 1/2 to 4 years to complete.Â Â  The chemical engineer would be heavily involved in this phase ofÂ  drug development.<strong> </strong></p><p class="h1header" align="left">Investigational New Drug Application (IND)</p><p align="left">After the above preclinical testing is completed the company then files an IND with the FDA to begin testing the drug in people.Â  The IND will become effective if the FDA does not disprove it within 30 days. The IND will show results of previous experiments, how, where and by whom the new studies will be conducted. Â  The IND also looks at the chemical structure of the compound, how it works in the body, and any toxic effects found in the animal studies. The IND will also look at how the compound is manufactured.Â Â  The IND must be reviewed and approved by the Institutional Review Board where the study will be conducted, and progress reports on clinical trials must be submitted at least annually to the FDA.</p><p class="h1header" align="left">Clinical Trials, Phase I, II, & III</p><p align="left">After the IND has not been disapproved within 30 days, then the next phase of testing begins, which is the clinical trials.</p><p align="left"><span class="h2header">Phase IÂ Â  </span></p><p align="left">This phase of the testing takes about a year and involves about 20 to 80 normal, healthy volunteers. The tests study a drug's safety profile, including the safe dosage range. The studies also determine how a drug is absorbed, distributed, metabolized and excreted, and the duration of its action.Â </p><p class="h2header" align="left">Phase IIÂ </p><p align="left">In this phase, controlled studies of approximately 100 to 300 volunteer patients (people with the disease) assess the drug's effectiveness.Â  This phase normally takes about 2 years.</p><p class="h2header" align="left">Phase IIIÂ </p><p align="left">This phase involves 1,000 to 3,000 patients in clinics and hospitals. Physicians monitor patients closely to determine the efficacy and identify adverse reactions. This phase lasts about three years.Â </p><p class="h1header" align="left">New Drug Application (NDA)</p><p align="left">After all of the clinical trials mentioned above are completed, then the company analyzes the data and files an NDA with the FDA if the data successfully demonstrates safety and effectiveness. The NDA is usually about 100,000 pages or more and contains all of the scientific information that the company has gathered. By law, the FDA is allowed six months to review an NDA.Â  In most cases the time from first submission of an NDA and final FDA approval usually exceeds six months. The average NDA review time for new molecular entities approved in 1992 was 29.9 months.{parse block="google_articles"}</p><p class="h1header" align="left">Approval</p><p align="left">Once the FDA approves the NDA, the new medicine becomes available for physicians to prescribe.Â  The company must continue to submit periodic reports to the FDA, including any cases of adverse reactions and appropriate quality control records.Â  The FDA requires some medicines to have additional studies (Phase IV) to evaluate the long-term effects of the drugs.</p><p align="left">After reading the above steps in the development of a new drug, it is not hard to see why drugs cost so much when they finally do get to our medicine cabinets.Â  Many people in the pharmaceutical industry Â  are looking for ways to expedite the development of drugs and to decrease some of the money put into this development.Â  One resource that is being utilized in the development of new drugs is bioinformatics.Â  The Bioinformatics industry is still in its infancy stages, but it has started to change the way drug development has emerged since 1998.Â  Bioinformatics helps to take some of the fragmentation out of the development of new drugs.Â  Most drug development has been more or less by trial and error.Â  Bioinformatics uses information technology to be able to develop large databases and algorithms which help in the development of new drugs.</p><p align="left">An example of this is the European Bioinformatics Industry (EBI).Â  The EBI serves researchers in molecular biology, genetics, medicine and agriculture from academia.Â  The EBI also serves the agricultural, biotechnology, chemical and pharmaceutical industries.Â  The EBI is able to serve these researchers and industries by building, maintaining and making available databases and information services that relate to molecular biology.Â  The EBI also carries out research in bioinformatics and computational molecular biology.Â  More information about EBI can be obtained from going to their website which is as follows: <a href="http://www.ebi.ac.uk/Information/index.html" target="New Window">http://www.ebi.ac.uk/Information/index.html</a>Â Â </p><p align="left">For those of you who are interested in learning more about the pharmaceutical pipeline (an industry term used for the research and development process of creating new drugs), Searle's Research and Development Department has a web site for you.Â  This web site actually takes you step by step in the development of a new drug.Â  The web site is as follows: <a href="http://www.searlehealthnet.com/pipeline.html" target="New Window">http://www.searlehealthnet.com/pipeline.html</a> Â  On this web site you can select from a few diseases such as cancer, cardiovascular related diseases, or arthritis as your primary target to be able to develop a new drug for.Â </p><p align="left">If the virtual formulation of a new drug is not enough, then all of you are invited to visit the following site from John Hopkins University, in which you can actually be the participant in a research study.Â  Most of these studies involve the development or refinement of drugs but some don't involve any drugs at all. Â  There is also a monetary incentive involved with some studies.Â  The web site is as follows:Â  <a href="http://www.jhbmc.jhu.edu/studies/index.html" target="New Window">http://www.jhbmc.jhu.edu/studies/index.html</a> Â  Due to geographic limitations, it may be difficult to be able to attend the clinic visits that are required.Â  To be able to find out research studies in your local area, check with the nearest teaching/university based hospital and I am sure they would be more than happy to get you involved in a research study.</p><p align="left">In summation, it is easy to see the vital role that chemical engineers play in the development of new drugs.Â  It takes the knowledge and skill of many disciplines to formulate a new drug.Â  When all of theseÂ discipline work together, it helps to expedite the formation of new drugs to help alleviate the effects of diseases for people around the world.Â </p>]]></description>
		<pubDate>Mon, 08 Nov 2010 18:50:19 +0000</pubDate>
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		<title>What is a Heat Pipe?</title>
		<link>http://www.cheresources.com/content/articles/other-topics/what-is-a-heat-pipe</link>
		<description><![CDATA[<p>A heat pipe is a simple device that can quickly transfer heat from one point to another. They are often referred to as the "superconductors" of heat as they possess an extra ordinary heat transfer capacity and rate with almost no heat loss.</p> <p>The idea of heat pipes was first suggested by R.S.Gaugler in 1942. However, it was not until 1962, when G.M.Grover invented it, that its remarkable properties were appreciated and serious development began.{parse block="google_articles"}</p><p>It consists of a sealed aluminum or copper container whose inner surfaces have a capillary wicking material. A heat pipe is similar to a thermosyphon. It differs from a thermosyphon by virtue of its ability to transport heat against gravity by an evaporation-condensation cycle with the help of porous capillaries that form the wick. The wick provides the capillary driving force to return the condensate to the evaporator. The quality and type of wick usually determines the performance of the heat pipe, for this is the heart of the product. Different types of wicks are used depending on the application for which the heat pipe is being used.</p><p class="h1header">Design Considerations</p><p>The three basic components of a heat pipe are:</p><ol><li>the container </li><li>the working fluid </li><li>the wick or capillary structure</li></ol><p class="h2header">Container</p><p>The function of the container is to isolate the working fluid from the outside environment. It has to therefore be leak-proof, maintain the pressure differential across its walls, and enable transfer of heat to take place from and into the working fluid.</p><p>Selection of the container material depends on many factors. These are as follows:</p><ul><li>Compatibility (both with working fluid and external environment) </li><li>Strength to weight ratio </li><li>Thermal conductivity </li><li>Ease of fabrication, including welding, machineability and ductility </li><li>Porosity </li><li>Wettability </li></ul><p>Most of the above are self-explanatory. A high strength to weight ratio is more important in spacecraft applications. The material should be non-porous to prevent the diffusion of vapor. A high thermal conductivity ensures minimum temperature drop between the heat source and the wick.</p><p class="h2header">Working Fluid</p><p>A first consideration in the identification of a suitable working fluid is the operating vapour temperature range. Within the approximate temperature band, several possible working fluids may exist, and a variety of characteristics must be examined in order to determine the most acceptable of these fluids for the application considered. The prime requirements are:</p><ul><li>compatibility with wick and wall materials </li><li>good thermal stability </li><li>wettability of wick and wall materials </li><li>vapor pressure not too high or low over the operating temperature range </li><li>high latent heat </li><li>high thermal conductivity </li><li>low liquid and vapor viscosities </li><li>high surface tension </li><li>acceptable freezing or pour point </li></ul><p>The selection of the working fluid must also be based on thermodynamic considerations which are concerned with the various limitations to heat flow occurring within the heat pipe like, viscous, sonic, capillary, entrainment and nucleate boiling levels.</p><p>In heat pipe design, a high value of surface tension is desirable in order to enable the heat pipe to operate against gravity and to generate a high capillary driving force. In addition to high surface tension, it is necessary for the working fluid to wet the wick and the container material i.e. contact angle should be zero or very small. The vapor pressure over the operating temperature range must be sufficiently great to avoid high vapor velocities, which tend to setup large temperature gradient and cause flow instabilities.</p><p>A high latent heat of vaporization is desirable in order to transfer large amounts of heat with minimum fluid flow, and hence to maintain low pressure drops within the heat pipe. The thermal conductivity of the working fluid should preferably be high in order to minimize the radial temperature gradient and to reduce the possibility of nucleate boiling at the wick or wall surface. The resistance to fluid flow will be minimized by choosing fluids with low values of vapor and liquid viscosities. Tabulated below are a few mediums with their useful ranges of temperature.</p><table class="datatable" border="0" align="center"><caption>Table 1: Heat Pipe Mediums</caption><tbody><tr><td><strong>Medium</strong></td><td><strong>Metling <br />Point <br />(Â°C)</strong></td><td><strong>Boiling<br />Point at<br />Atm. <br />Pressure<br />(Â°C)</strong></td><td><p><strong>Useful<br />Range<br />(Â°C)</strong></p></td></tr><tr><td>Helium</td><td>-271</td><td>-261</td><td>-271 to -269</td></tr><tr><td>Nitrogen</td><td>-210</td><td>-196</td><td>-203 to -160</td></tr><tr><td>Ammonia</td><td>-78</td><td>-33</td><td>-60 to 100</td></tr><tr><td>Acetone</td><td>-95</td><td>57</td><td>0 to 120</td></tr><tr><td>Methanol</td><td>-98</td><td>64</td><td>10 to 130</td></tr><tr><td>Flutec PP2</td><td>-50</td><td>76</td><td>10 to 160</td></tr><tr><td>Ethanol</td><td>-112</td><td>78</td><td>0 to 130</td></tr><tr><td>Water</td><td>0</td><td>100</td><td>30 to 200</td></tr><tr><td>Toluene</td><td>-95</td><td>110</td><td>50 to 200</td></tr><tr><td>Mercury</td><td>-39</td><td>361</td><td>250 to 650</td></tr><tr><td>Sodium</td><td>98</td><td>892</td><td>600 to 1200</td></tr><tr><td>Lithium</td><td>179</td><td>1340</td><td>1000 to 1800</td></tr><tr><td>Silver</td><td>960</td><td>2212</td><td>1800 to 2300</td></tr></tbody></table><p class="h2header">Wick or Capillary Structure</p><p>It is a porous structure made of materials like steel, alumunium, nickel or copper in various ranges of pore sizes. They are fabricated using metal foams, and more particularly felts, the latter being more frequently used. By varying the pressure on the felt during assembly, various pore sizes can be produced. By incorporating removable metal mandrels, an arterial structure can also be molded in the felt.</p><p>Fibrous materials, like ceramics, have also been used widely. They generally have smaller pores. The main disadvantage of ceramic fibres is that, they have little stiffness and usually require a continuos support by a metal mesh. Thus while the fibre itself may be chemically compatible with the working fluids, the supporting materials may cause problems. More recently, interest has turned to carbon fibres as a wick material. Carbon fibre filaments have many fine longitudinal grooves on their surface, have high capillary pressures and are chemically stable. A number of heat pipes that have been successfully constructed using carbon fibre wicks seem to show a greater heat transport capability.</p><p>The prime purpose of the wick is to generate capillary pressure to transport the working fluid from the condenser to the evaporator. It must also be able to distribute the liquid around the evaporator section to any area where heat is likely to be received by the heat pipe. Often these two functions require wicks of different forms. The selection of the wick for a heat pipe depends on many factors, several of which are closely linked to the properties of the working fluid.</p><p>The maximum capillary head generated by a wick increases with decrease in pore size. The wick permeability increases with increasing pore size. Another feature of the wick, which must be optimized, is its thickness. The heat transport capability of the heat pipe is raised by increasing the wick thickness. The overall thermal resistance at the evaporator also depends on the conductivity of the working fluid in the wick. Other necessary properties of the wick are compatibility with the working fluid and wettability.</p><p>The most common types of wicks that are used are as follows:</p><p><span style="text-decoration: underline;">Sintered Powder</span></p><p>This process will provide high power handling, low temperature gradients and high capillary forces for anti-gravity applications. The photograph shows a complex sintered wick with several vapor channels and small arteries to increase the liquid flow rate. Very tight bends in the heat pipe can be achieved with this type of structure.</p><p><span style="text-decoration: underline;">Grooved Tube</span></p><p>The small capillary driving force generated by the axial grooves is adequate for low power heat pipes when operated horizontally, or with gravity assistance. The tube can be readily bent. When used in conjunction with screen mesh the performance can be considerably enhanced.</p><p><span style="text-decoration: underline;">Screen Mesh</span></p><p>This type of wick is used in the majority of the products and provides readily variable characteristics in terms of power transport and orientation sensitivity, according to the number of layers and mesh counts used.</p><p class="h1header">Working Principle and Applications</p><p>Inside the container is a liquid under its own pressure, that enters the pores of the capillary material, wetting all internal surfaces. Applying heat at any point along the surface of the heat pipe causes the liquid at that point to boil and enter a vapor state. When that happens, the liquid picks up the latent heat of vaporization. The gas, which then has a higher pressure, moves inside the sealed container to a colder location where it condenses. Thus, the gas gives up the latent heat of vaporization and moves heat from the input to the output end of the heat pipe.</p><table class="imagecaption" border="0" align="center"><tbody><tr><td><img src="../../../../invision/uploads/images/articles/htpipes2.gif" alt="htpipes2" width="407" height="286" /></td></tr><tr><td>Figure 1: Heat Flowing Through a Heat Pipe</td></tr></tbody></table><p>Heat pipes have an effective thermal conductivity many thousands of times that of copper. The heat transfer or transport capacity of a heat pipe is specified by its " Axial Power Rating (APC)". It is the energy moving axially along the pipe. The larger the heat pipe diameter, greater is the APR. Similarly, longer the heat pipe lesser is the APR. Heat pipes can be built in almost any size and shape.{parse block="google_articles"}</p><p>Heat pipe has been, and is currently being, studied for a variety of applications, covering almost the entire spectrum of temperatures encountered in heat transfer processes. Heat pipes are used in a wide range of products like air-conditioners, refrigerators, heat exchangers, transistors, capacitors, etc. Heat pipes are also used in laptops to reduce the working temperature for better efficiency. Their application in the field of cryogenics is very significant, especially in the development of space technology. We shall now discuss a brief account of the various applications of heat pipe technology.</p><p class="h2header">Space Technology</p><p>The use of heat pipes has been mainly limited to this field of science until recently, due to cost effectiveness and complex wick construction of heat pipes. There are several applications of heat pipes in this field like</p><ul><li>Spacecraft temperature equalization </li><li>Component cooling, temperature control and radiator design in satellites. </li><li>Other applications include moderator cooling, removal of heat from the reactor at emitter temperature and elimination of troublesome thermal gradients along the emitter and collector in spacecrafts.</li></ul><p class="h2header">Dehumidification and Air Conditioning</p><p>In an air conditioning system, the colder the air as it passes over the cooling coil (evaporator), the more the moisture is condensed out. The heat pipe is designed to have one section in the warm incoming stream and the other in the cold outgoing stream. By transferring heat from the warm return air to the cold supply air, the heat pipes create the double effect of pre-cooling the air before it goes to the evaporator and then re-heating it immediately.</p><p>Activated by temperature difference and therefore consuming no energy, the heat pipe, due to its pre-cooling effect, allows the evaporator coil to operate at a lower temperature, increasing the moisture removal capability of the air conditioning system by 50-100%. With lower relative humidity, indoor comfort can be achieved at higher thermostat settings, which results in net energy savings. Generally, for each 1<span style="font-family: Symbol;">Â°</span> F rise in thermostat setting, there is a 7% savings in electricity cost. In addition, the pre-cooling effect of the heat pipe allows the use of a smaller compressor.</p><p class="h2header">Laptop Cooling</p><p>Heat pipe technology originally used for space applications has been applied it to laptop computer cooling. It is an ideal, cost effective solution. Its light weight (generally less than 40 grams), small, compact profile, and its passive operation, allow it to meet the demanding requirements of laptops.</p><p>For an 8 watt CPU with an environmental temperature no greater than 40Â°C it provides a 6.25Â°C/watt thermal resistance, allowing the processor to run at full speed under any environmental condition by keeping the case temperature at 90Â°C or less.</p><table class="imagecaption" border="0" align="left"><tbody><tr><td><img src="../../../../invision/uploads/images/articles/htpipes3.gif" alt="htpipes3" width="200" height="150" /></td></tr><tr><td>Figure 2: Heat Sink Inside a Laptop</td></tr></tbody></table><p>One end of the heat pipe is attached to the processor with a thin, clip-on mounting plate. The other is attached to the heat sink, in this case, a specially designed keyboard RF shield. This approach uses existing parts to minimize weight and complexity. The heat pipe could also be attached to other physical components suitable as a heat sink to dissipate heat. (See photo of inside of laptop computer).</p><p>Because there are no moving parts, there is no maintenance and nothing to break. Some are concerned about the possibility of the fluid leaking from the heat pipe into the electronics. The amount of fluid in a heat pipe of this diameter is less than 1cc. In a properly designed heat pipe, the water is totally contained within the capillary wick structure and is at less than 1 atmosphere of pressure. If the integrity of the heat pipe vessel were ever compromised, air would leak into the heat pipe instead of the water leaking out. Then the fluid would slowly vaporize as it reaches its atmospheric boiling point. A heat pipeâ€™s MTTF is estimated to be over 100,000 hours of use.</p><p class="h1header">Laptop Thermal Control</p><p>Heat pipes have proven to be the excepted means of providing thermal control in notebook and Mobil PCs systems. Heat pipes can move and dissipate CPU generate heat selectively throughout the system without affecting temperature sensitive components. Low wattage heat pipes (under 20 watts) have standardized input plates to the heat pipe. The connection to the heat exchanger via the heat pipe can have any number of configurations to accommodate component placement, multiple power ranges and fan options.{parse block="google_articles"}</p><p>The heat pipe solutions for thermal control at this level is a component and overall systems requirement. Not only do the heat pipes take on a different configuration with multiple heat pipes and cooling fins, but also airflow becomes the critical design factor. Heat pipes designed to move 75 watts are usually flat with fin stacks from three to six inches, in many cases with fins mounted on each side of the CPU input pad. Input pads are standard using stand-offs, transition sockets, and bolster plates on the bottom of the PC board. The spring clips used on the fan/heat sink combination wonâ€™t work here. Airflow management is important in the overall efficiency of the heat pipe and should be calculated along with the intended heat pipe design.</p><table class="imagecaption" border="0" align="left"><tbody><tr><td><a class='resized_img' rel='lightbox[2]' title="Heat Pipe on a 500 MHz System" href="../../../../invision/uploads/images/articles/htpipes4.gif" target="_blank"><img src="../../../../invision/uploads/images/articles/thumbnails/thumb_htpipes4.gif" alt="htpipes4" width="250" height="187" /></a></td></tr><tr><td>Figure 3: Heat Pipe on a 500 MHz System</td></tr></tbody></table><p>Thermal solutions are normally designed with multiple heat pipes, dedicated airflow and maximum input area. Fins stacks typically extend over both sides of the CPU. Input attachment to the CPU is with stand-offs, transition sockets or bolster plates.</p><p>The 500MHz operating systemÂ shown in Figure 3 uses two thermal products, heat pipes to transfer the CPU heat (100 to 300 watts) and a second internal or external cooling source. Input power is generated from multiple CPUs and components with single or multiple heat pipes. Cooling temperatures on the output range from -0Â° C to - 40Â° C. This system requires thermal isolation because of dewpoint considerations.</p><p class="h1header">Flexible Solutions</p><p>Heat pipes are manufactured in a multitude of sizes and shapes. Unusual application geometry can be easily accommodated by the heat pipeâ€™s versatility to be shaped as a heat transport device. If some range of motion is required, heat pipes can even be made of flexible material.</p><p>Two of the most common are:</p><p>Constant Temperature: The heat pipe maintains a constant temperature or temperature range.</p><p>Diode: The heat pipe will allow heat transfer in only one direction.</p><table class="imagecaption" border="0" align="center"><tbody><tr><td><img src="../../../../invision/uploads/images/articles/htpipes5.gif" alt="htpipes5" width="493" height="281" /></td></tr><tr><td>Figure 4: Flexible Style Heat Pipes</td></tr></tbody></table><p class="h1header">Mega Flats</p><p>Flat heat pipes are typically used for cooling printed circuit boards or for heat leveling to produce an isothermal plane. Mega flats are several flat heat pipes sandwiched together.</p><table class="imagecaption" border="0" align="left"><tbody><tr><td><a class='resized_img' rel='lightbox[2]' title="Flat Style Heat Pipe Materials" href="../../../../invision/uploads/images/articles/htpipes6.gif" target="_blank"><img src="../../../../invision/uploads/images/articles/thumbnails/thumb_htpipes6.gif" alt="htpipes6" width="250" height="222" /></a></td></tr><tr><td>Figure 5: Flat Style Heat Pipe Materials</td></tr></tbody></table><p>Some of the flat heat pipes manufactured are:</p><p>XY Mega Flats: Surface maintained within .01Â° F isothermal with concentrated load centers. 6" X 6" Mega Flat: Dissipated 850 watts from a printed circuit board.</p><p>Weight Reduction Mega Flats:</p><p>Standard - aluminum construction.</p><p>Lightweight - Â½ the weight of aluminum.</p><p>Very light weight - 1/3 the weight of aluminum.</p><p>SEM C and SEM E Mega Flats in stock. Low and light weight coefficient of thermal expansion (CTE) Mega Flats - any CTE from 2 to 10. Alloy H: 70% more conductive than, or 40% less weight than copper clad invar.</p><p class="h1header">Cost Effectiveness of Heat Pipes</p><p>The cost of heat pipes designed for laptop use is very competitive compared to other alternatives. Cost is partially offset and justified by improved system reliability and the increased life of cooler running electronics. Heat pipes, in quantity, cost a few dollars each while an entire cooling system will cost between $5 - $10 in production quantities, depending on the final design. Standard design products are available to reduce cost even further. Heat pipe manufacture has been a difficult area to compete in. Simple in concept, but difficult to apply commercially, the heat pipe is a very elusive technology & holds the key to the future of heat transferÂ and its allied applications.</p>

<span class="note"><b>Quick note from the admin: </b>**This article was graciously submitted to www.cheresources.com for publication by Shankara Narayanan K.R. from Bangalore, India.  He has presented this paper at national seminars in India.  The author can be reached for questions/comments at k_r_shankar_nar"at symbol"hotmail.com</span>]]></description>
		<pubDate>Mon, 08 Nov 2010 18:50:19 +0000</pubDate>
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		<title>Chemistry of Photography</title>
		<link>http://www.cheresources.com/content/articles/other-topics/chemistry-of-photography</link>
		<description><![CDATA[<p>While it is easy to make comparisons between the pupil of the eye and the f-stop of a camera or between the retina of the eye and photographic film, once we get past the basic similarities of the optics of the two systems, comparisons begin to rapidly break down. The eye is not only much more complex than a camera and its film, but the two imaging devices function by different chemical mechanisms.</p><p> </p>The photographer (or the automatic exposure system of the camera) regulates the f-stop opening and time of exposure of her camera to match the sensitivity of film, while the iris and retina sensitivity of the eye adjust to correspond to the light level of the scene.{parse block="google_articles"}Â <p align="justify">While science is slowly putting together the pieces to explain the functioning of our vision system, the basic nuts and bolts of classical photography have been known for years, although certain details remain the subject of some discussion. Just as in the human eye, classical photographic systems are composed of two separate, but interrelated processes â€“ the basic black and white image structure and the finer points of color reproduction.</p><p align="justify">This first installment on the chemistry of photography is intended to introduce, in a simplified way, the basic concepts of silver halide photography. It will not delve into the physics of optics, the functioning of cameras and lenses, photographic techniques, non-silver processes, or the artistic aspects of photography. Nor will it go beyond a cursory mention of color photographic processes, which will be left for the future. Anyone interested in more detail is referred to the selected bibliographic material cited at the end.<strong><span style="color: #0000ff;"> </span></strong></p><p align="justify"><strong></strong><span class="h1header">A Brief History of Black and White Silver Halide Photography</span></p><p align="justify">Perhaps the earliest reference to the concept of silver-based black and white photography is that of J. H. Schulze who observed in 1727 that a mixture of silver nitrate and chalk darkened on exposure to light. The first semi-permanent images were obtained in 1824 by NicÃ©phore Niepce, a French physicist, using glass plates coated with a dispersion of silver salts in bitumen (a coal derivative). In the early 1830â€™s, Niepce's partner, Louis Daguerre, discovered by accident that mercury vapor was capable of developing an image on a silver-plated copper sheet that had been previously sensitized by iodine vapor. The image, which was called a daguerreotype, could be made permanent by washing the plate with hot concentrated salt solution. In 1839 Daguerre demonstrated his photographic process to the Academy of Sciences in Paris. The process was later improved by using sodium thiosulfate to wash off the unexposed silver salts.</p><p align="justify">In 1841, an Englishman, William Henry Fox Talbot introduced a new system, the calotype process. The Talbot process involved a paper than had been sensitized to light by a coating of silver iodide. A negative image was produced on the exposed light-sensitive paper by bathing it in a solution of gallic acid in a development process essentially the same as that used today. If the paper base employed was semitransparent, the original negative image could be laid over another piece of sensitized paper which, when exposed and developed, yielded a "positive," or direct copy of the original. The process would be equivalent to what is termed "contact printing" today. Although the calotype process required less time than that of Daguerre, the Talbot images were not particularly sharp because of the fluidity of the medium employed to suspend the silver iodide crystals.</p><p align="justify">Originally, the silver salts were held on glass using egg white as a binder. This provided relatively sharp images although they were easily damaged. By 1871, the problem had been solved by Dr. R. L. Maddox, an amateur photographer and physician, who discovered a way to prepare gelatin dispersions of silver salts on glass plates. In 1887 George Eastman introduced the Kodak system in which a silver halide-in-gelatin dispersion was coated on a cellulose nitrate base and loaded into a camera. The camera could take 100 pictures and when all were exposed, camera and film were returned to Rochester, New York, for processing. With those innovations the age of modern photography had arrived.</p><p align="justify"><span class="h1header">Photochemistry of Silver Salts</span></p><p align="justify">To understand the fundamental chemistry of silver-based photography, we must look at the photochemistry of silver salts. A typical photographic film contains tiny crystals of very slightly soluble silver halide salts such as silver bromide (AgBr) commonly referred to as "grains." The grains are suspended in a gelatin matrix and the resulting gelatin dispersion, incorrectly (from a physical chemistry standpoint), but traditionally referred to as an "emulsion," is melted and applied as a thin coating on a polymer base or, as in older applications, on a glass plate.</p><p align="justify">Figure 1 shows a schematic representation of the silver halide process. When light or radiation of appropriate wavelength strikes one of the silver halide crystals, a series of reactions begins that produces a small amount of free silver in the grain. Initially, a free bromine atom is produced when the bromide ion absorbs the photon of light:</p><p align="justify">Â Ag<sup>+</sup>Br<sup>-</sup> (crystal) + hv (radiation) --> Ag<sup>+</sup> + Br<sup> </sup>+ e<sup>-</sup></p><p align="justify">The silver ion can then combine with the electron to produce a silver atom.</p><p align="justify">Ag<sup>+</sup> + e<sup>- --> </sup>Ag<sup>0</sup></p><table class="imagecaption" border="0" align="left"><tbody><tr><td><a class='resized_img' rel='lightbox[2]' title="A Simplified Schematic Representation of the Silver Halide Process" href="&#46;&#46;/&#46;&#46;/&#46;&#46;/&#46;&#46;/invision/uploads/images/articles/photochem1.gif" target="_blank"><img src="&#46;&#46;/&#46;&#46;/&#46;&#46;/&#46;&#46;/invision/uploads/images/articles/thumbnails/thumb_photochem1.gif" alt="photochem1" width="150" height="108" /></a></td></tr><tr><td>Figure 1: A Simplified Schematic<br />
Representation of the <br />
Silver Halide Process</td></tr></tbody></table><p align="justify"><p align="justify">Association within the grains produces species such as Ag<sub>2</sub><sup>+</sup>, Ag<sub>2</sub><sup>0</sup>, Ag<sub>3</sub><sup>+</sup>, Ag<sub>3</sub><sup>0</sup>, Ag<sub>4</sub><span style="font-size: medium;"><sup>+</sup>, </span>and Ag<sub>4</sub><sup>0</sup>. The free silver produced in the exposed silver halide grains constitutes what is referred to as the "latent image," which is later amplified by the development process.</p><p align="justify">Â The grains containing the free silver in the form of Ag<sub>4</sub>Âº are readily reduced by chemicals referred to as "developers" forming relatively large amounts of free silver; that deposit of free silver produces a dark area in that section of the film. The developer under the same conditions does not significantly affect the unexposed grains.</p><p align="justify">The radiation or light sensitivity of a silver halide film (referred to in the trade as its "speed" and denoted on commercial film as its ASA in the United States or DIN in Europe) is related to the size of the grain and to the specific halide composition employed. In general, as the grain size in the emulsion increases, the effective light sensitivity of the film increases - up to a point. An optimum value of grain size for a given sensitivity is found to exist because the same number of silver atoms are needed to initiate reduction of the entire grain by the developer despite the grain size, so that producing larger grains reaches a point of diminishing returns and no further benefit is obtained.</p><p align="justify">All photographic emulsions contain crystals of varying sizes, but within a given emulsion the range is from less than 0.1 micron in slow emulsions (e.g., for paper prints) to a few microns in "fast" negative emulsions.</p></p><p>An interesting modern innovation in photographic emulsion technology is related to the basic concept of silver halide grain geometry. In a classical silver halide crystal, typically a cubic crystal lattice, the structure will be relatively symmetrical in that the orientation of the crystal in the coated film will always present the same approximate surface area to be exposed. Extensive research efforts led to the development of grain precipitation processes that produced flatter "tablet" grains in which the crystals possessed a more asymmetric geometry, and in which a larger surface area was presented for exposure for the same given weight of silver halide (Fig. 2). That development resulted in significant improvements in film sensitivity and reductions in the amount of silver needed to obtain a given sensitivity â€“ and a potentially important reduction in the cost of the film.</p><p align="justify"><p class="h1header">The Latent Image and Image Development</p></p><p>The silver halide process is by far the most important of all of the radiation-sensitive photographic systems in use today. The principal reason for this superiority is the high sensitivity of the system - the amount of radiant energy required to produce a useful image â€“ and the extreme flexibility of the system in terms of adjusting sensitivity, contrast, tonal range and other such aspects of the product. The impact of a single photon on a silver halide grain, for example, produces a nucleus of at least four silver atoms, and that effect can be amplified as much as a billion times by the action of a properly chosen reducing agent or "developer."{parse block="google_articles"}</p><p align="justify"><p align="left">The silver halides employed are silver bromide, silver chloride and silver iodide. The first two may be used separately or combined, depending on the sensitivity and tonal qualities desired in the product. Silver iodide is always combined with silver bromide or silver chloride.</p></p><table class="imagecaption" border="0" align="left"><tbody><tr><td><a class='resized_img' rel='lightbox[2]' title="A Schematic Representation of Cubic and "Tablet" Silver Halide Grains" href="&#46;&#46;/&#46;&#46;/&#46;&#46;/&#46;&#46;/invision/uploads/images/articles/photochem2.gif" target="_blank"><img src="&#46;&#46;/&#46;&#46;/&#46;&#46;/&#46;&#46;/invision/uploads/images/articles/thumbnails/thumb_photochem2.gif" alt="photochem2" width="150" height="77" /></a></td></tr><tr><td>Figure 2: A Schematic <br />
Representation of Cubic <br />
and "Tablet" Silver <br />
Halide Grains</td></tr></tbody></table><p align="justify"><p align="justify">As already noted, the silver halides used in photography are dispersions of microscopic crystals in a colloidal binder that is usually bone gelatin. Although such dispersions are referred to as emulsions<em> </em>or photographic emulsions, they are really dispersions.</p><p align="justify">When an exposed film is placed in a developer solution, the grains that contain silver nuclei are reduced much faster than those that do not. The more nuclei present in a given grain (i.e., the greater the exposure of that grain), the faster the reaction with developer and the darker the image at that site in the film. Factors such as temperature, concentration of the developer, pH, and the total number of nuclei in each grain determine the extent of development and the intensity of free silver (blackness) deposited in the film emulsion in a given time.</p><p align="justify">Not only must the developer be capable of reducing silver ions to free silver, but it must be selective enough not to reduce the unexposed grains, a process known as "fogging," within the time frame of the development process. Some substances that are commonly used as silver halide developers are listed in Table 1.</p><p align="justify">The developer is oxidized in the process. If not properly protected it can also be oxidized by air, a process that, if not prevented, will result in the loss of developer activity. To help prevent such effects, commercial developer solutions commonly contain preservatives such as sodium sulfite.</p><p class="h1header" align="justify">Gelatin - The Film Matrix</p><p align="justify">Gelatin is a protein extracted from animal hides, bone, and sinew that belongs to the class of substances known as hydrophilic ("water loving") polymers, which also includes other proteins, gums, starches, and a wide variety of synthetic polymers. Photographic grade gelatin is usually produced by an alkaline extraction process using bovine bones, although some acidic processes have been developed. Some special gelatins are also used that are derived from pigskins. The origin and quality of the raw materials used in the gelatin process, the conditions employed (pH, temperature, time, etc.), and the presence or absence of certain possible contaminants (e.g., mercury or other heavy metals, lipids, sulfur compounds, etc.) are of vital importance to the production of material suitable for use in modern photographic systems. In fact, photographic gelatin is much purer that that used in food applications.</p></p><table class="datatable" border="0" align="center"><caption>Table 1: Common Silver Halide Developers</caption><tbody><tr><td><img src="&#46;&#46;/&#46;&#46;/&#46;&#46;/&#46;&#46;/invision/uploads/images/articles/photochem3.gif" alt="photochem3" width="471" height="523" /></td></tr></tbody></table><p align="justify"><p align="justify">Gelatin solutions have the useful property of behaving as a liquid when warm and setting to a relatively hard gel when cool. When coated on a substrate and dried it is flexible and reasonably resistant to physical damage, but it readily absorbs water (as in the development process). Generally, the coated gelatin dispersion will contain some material such as formaldehyde as a "hardener" that serves to produce a limited number of cross links among protein chains that improve the physical characteristics of the coated material. The gelatin swells rapidly, absorbing water and dissolved development chemicals, but it does not dissolve or disintegrate at normal temperatures. These properties are essential in the preparation of a photographic emulsion, in coating it on film base or paper, and in the processes of development, fixation and washing.</p><p align="justify">Gelatin is more than a means of holding the sensitive silver halide salts in place on a on a film base, however. It is an integral part of the process and can significantly affect the properties of the final photographic product. Controlling the characteristics of the gelatin is absolutely essential to the photographic emulsion preparation, the process of coating the emulsion on the film base, the adhesion of the coated material to the film base, the wetting characteristics of the coated material in the development process, the physical characteristics of the dried developed product, and the long-term stability of the developed image. In a way, one could safely say that the gelatin is almost as important as silver to the overall photographic system.</p><p align="justify">In the preparation of a photographic emulsion the gelatin also acts as an anti-coagulant or stabilizing colloid. The silver halide formed in fluid gelatin does not precipitate out of solution but remains uniformly distributed throughout the preparation, ripening (see below), and coating processes. The gelatin is an important factor in determining the dispersity or range of grain sizes of the silver halide. By suitable regulation of the concentration of the gel, the temperature, and the rate of addition of the components, the grain size distribution can be controlled to meet specific requirements.</p></p><p align="justify">In the silver halide dispersion, gelatin molecules adsorb at the surface of the silver halide grain, surrounding the grain and forming a barrier that stabilizes the dispersion. The adsorbed layer also, in all likelihood, affects the radiation sensitivity of the grain and makes reduction by developers, more controllable. This is important in the development process and makes it possible to obtain desired results from a given system based on easily controlled parameters such as developer chemistry, development time, temperature, etc.</p><p align="justify"><p class="h1header" align="justify">Photographic Emulsion Preparations</p></p><p align="justify">The exact methods used in preparing commercial photographic emulsions are closely guarded trade secrets, but the basic procedures are well known. There are two general classes of emulsions, the characteristics of which are determined by the end use. They are "negative" emulsions that are used for exposure in cameras and produce a reversed or negative image, and print images that produce the final photograph that we show off to our friends and relatives.{parse block="google_articles"}</p><p align="justify"><p align="justify">Negative emulsions generally must exhibit a relatively wide flexibility in terms of sensitivity since they are used under conditions that are generally beyond the control of the casual photographer. It would be rather impractical if we couldnâ€™t take our vacation pictures in bright sunlight and shade with the same camera and film. The professional photographer has the option of having several thousands of dollars of cameras dangling around her neck to suit the conditions. Most of us do not.</p><p align="justify">Print or paper materials, on the other hand, are used under highly controlled conditions of exposure and can therefore have a much more limited "range" of sensitivity and provide the user with more direct control over the final results of the development process.</p><p align="justify">The preparation of a negative emulsion involves four distinct, but interrelated, steps: (1) the formation of silver halide crystals in gelatin through a precipitation process<em>, </em>(2) the recrystallization of the silver halide grains by physical or Ostwald ripening, (3)<em> </em>a washing process that removes excess soluble salts from the emulsion, and (4) a digestion or chemical sensitizing process involving the heating of the emulsion to increase its sensitivity to incident light.</p>The silver halide is formed through the reaction of a halide and ammoniacal silver nitrate, in a dilute (approximately 1.5 percent) solution of gelatin at a temperature between 45Âº<strong> </strong>and 70Âº C. The halide and the silver solutions may be added to the gelatin together, in what is termed a double-jet process, or separately (single-jet), in which case the halide is added first followed by the silver nitrate solution. The concentration of gelatin, the temperature, the concentrations of the two solutions and the rates of addition are important factors in determining both the average size and the size-distribution of the dispersion of silver halide and all must be carefully controlled.<p align="justify">After crystallization, the emulsion is stored for several hours at a moderate temperature during which the average crystal size increases via Ostwald ripening in which the smaller crystals tend to dissolve while the larger crystals grow as crystallization nuclei.</p><p align="justify">Following this ripening process the by-products are removed and the amount of free halide is reduced. Historically this was accomplished by chilling the emulsion to a gel and forcing it through a perforated screen to form "noodles" which were then washed in running water. Other methods, which are generally trade secrets, but include membrane filtration techniques, are now used in some cases.</p><p align="justify">After washing, additional gelatin is added to bring the emulsion to its final gelatin composition. Quite often, the added gelatin is rich in sulfur containing amino acids. The final emulsion is then heated to a temperature between 50Âº<strong> </strong>and 80<sup>0</sup>C for about an hour to facilitate the interaction of the sulfur in the added gelatin and the silver crystals. The sulfur-silver halide interaction increases the number and size of the silver sulfide sensitivity centers and improves the characteristics of the grains. An alkaline gold thiocyanate may also be added at this stage to increase the sensitivity of the emulsion.</p><p align="justify">Other additives to the final emulsion may include:</p><ol><li>stabilizers to retard changes in the size and size distribution of the grains; </li><li>antifogging substances to retard the development of unexposed grains of silver halide when the image is developed; </li><li>a gelatin hardener to prevent the gelatin from excessive swelling in processing; </li><li>surfactants and other components to control the wetting and other fluid characteristics of the emulsion during the coating operation; </li><li>surfactants, lubricants, and anti-static agents to control the surface properties of the dried emulsion; </li><li>color-sensitizing dyes that expand the range of light sensitivity of the emulsion.</li></ol><strong></strong><p align="justify"><strong></strong>Because the printing of images on paper is carried out in the darkroom<strong> </strong>under closely controlled conditions, the light sensitivity of the emulsion is not as critical as other visual aspects of the final print such as the tone and contrast of the image.</p><p align="justify">The emulsions used for developing papers differ from negative emulsions in a number of important respects. In preparing the paper photographic emulsion, the silver may be added to the gelatin solution containing the soluble halide, as in the preparation of a negative emulsion, the halide may be added to the gelatin silver solution, or the silver and soluble halide may be added simultaneously. The rate of addition and the concentrations involved are all designed to produce fine, uniformly sized crystals. In some processes, precipitation takes place in a slightly acid solution to inhibit recrystallization and growth of the crystal size. An excess of soluble halide is avoided for the same reason.</p><p align="justify">Paper emulsions are generally not heat ripened, as are negative systems, since that would result in larger average crystal sizes and tend to increase the sensitivity. Nor are they generally washed, because the concentration of salts is low and their presence tends to reduce further ripening in storage and changes in sensitivity. In addition, when the emulsion is coated on the paper, a significant amount of the soluble salts is absorbed by the paper stock and thus removed from the system. Those ions that remain in the emulsion may have a desirable influence on the color or contrast of the final image.</p><p align="justify">The speed or sensitivity of an emulsion can be adjusted in many cases by the use of color-sensitizing dyes (see below). Other additives may be antiseptics, such as phenol or thymol to inhibit the growth of microorganisms; hardeners, such as alum, formaldehyde and glyoxal to improve the physical characteristics of the emulsion during storage and development; and wetting agents, such as saponin or other surfactants to reduce surface tension and facilitate the coating of the emulsion.</p><p align="justify">Special papers with wider ranges of applicability in terms of contrast, spectral sensitivity, tonal qualities, etc., may be produced in one of two ways: (1) by the admixture of two emulsions of different contrast and color sensitivity, and (2) by sensitizing in such a way that the result varies with the wavelength of the exposing light.</p></p><p align="justify">The silver halide grains in a paper emulsion seldom exceed 0.01to 0.02 microns as compared with from 1.0 to 2.0 microns in a negative emulsion and the amount of silver halide in the coated paper per unit area is about one-fifth that of a negative material.</p><p align="justify"><p class="h1header" align="justify">Color Sensitizing</p><p align="justify">The radiation sensitivity of silver halides ends for all practical purposes at about 525 m<span style="font-family: Symbol;">m</span> . In Figure 3 Curve A illustrates the spectral sensitivity of a typical silver bromo-iodide emulsion and B illustrates the average human visual response curve. As the curves show, the maximum response of the eye is in the yellow-green near 550 m<span style="font-family: Symbol;">m</span> which lies beyond the sensitivity range of the emulsion, which is much more sensitive to the violet and blue than the eye.</p></p><table class="imagecaption" border="0" align="left"><tbody><tr><td><a class='resized_img' rel='lightbox[2]' title="Curves Approximating the Light Sensitivity of Typical Silver Halide Crystals (blue) and the Human Eye (yellow)" href="&#46;&#46;/&#46;&#46;/&#46;&#46;/&#46;&#46;/invision/uploads/images/articles/photochem4.gif" target="_blank"><img src="&#46;&#46;/&#46;&#46;/&#46;&#46;/&#46;&#46;/invision/uploads/images/articles/thumbnails/thumb_photochem4.gif" alt="photochem4" width="150" height="88" /></a></td></tr><tr><td>Figure 3: Curves Approximating the <br />
Light Sensitivity of Typical Silver <br />
Halide Crystals (blue) and <br />
the Human Eye (yellow)</td></tr></tbody></table><p align="justify">The sensitivity of the silver halides may be extended to radiation of longer wavelengths by the addition of dyes or "color sensitizers<em>.</em>"<em> </em>Although referred to as dyes, color sensitizers are not ordinary dyes in that they are not used to color cloth or other materials.{parse block="google_articles"}</p><p align="justify"><p align="justify">Emulsion sensitizing results from the absorption of radiant energy by the dye at a wavelength that would not affect the silver halide, and the transfer of that "exposure" energy to the silver halide to form a latent image and make the affected grain developable. If a dye is a sensitizer, then its action depends upon the absorption characteristics of the silver halide-adsorbed color sensitizer complex, which may be quite different from the absorption of the dye itself. Since the sensitivity of such dyes varies greatly, it is often necessary to use a combination of materials to obtain a specific result. Some combinations, however, do not work well together, so that the system balance must be carefully studied before the final emulsion composition is determined. There are substances that may or may not be sensitizers themselves but greatly increase the sensitizing action of other dyes. These are known as super-sensitizers<em> </em>and are of considerable importance in facilitating the use of conventional sensitizing dyes. Whatever the dye used, the quantity required is always quite small.</p><p class="h1header" align="justify">Development</p><p align="justify">The rate of development of the individual grains in an emulsion is affected by so many factors, such as the rate of diffusion of the solution through the gelatin matrix, the adsorption of the developing agent, the solution of the silver halide, oxidation products of the developing agent and the accumulation of restraining by-products, that exact analysis of it is difficult. The time of appearance of a visible image is, within limits, a reliable indication of the rate of development. It varies with different emulsions and is quite different with different developing agents, but the variation with temperature, dilution and pH is almost directly related to the variation in the rate of development.</p><p align="justify">The rate of development, as determined from the change in the optical density of the developed image, is complicated by the fact that density increases in two different ways: (1) by the increase in the amount of silver as the grains develop and (2) by an increase in the number of grains in the process of development. Density grows rapidly at first and then slows down until development is complete and no further growth in density takes place. Prolonged development would, of course, increase overall density through the development of unexposed grains (fog).</p><p class="h1header" align="justify">Halting Development - The Stop Bath</p><p align="justify">Once the exposed image has been developed to the desired degree, it is necessary to halt the chemical process quickly to prevent over development and the production of fog. The solution used to that end is referred to as the "stop" bath. Since developers function a relatively high pHâ€™s, the typical stop bath is simply a solution of acetic or some other weak acid. The action of the acid is so rapid it usually requires only seconds for the process to be effectively halted.</p><p class="h1header" align="justify">The Fixing Process</p><p align="justify">Once the developed image is obtained, a large amount of unexposed and undeveloped silver halide remains in the emulsion. If that silver halide is not removed before the image is exposed to radiation capable of producing a latent image, the image will continue to darken. The process of removing the residual silver halide from the image is called "fixing."</p><p align="justify">The silver halides are only slightly soluble in water; therefore, to remove the material remaining after development it is necessary to convert it to soluble complexes which can he removed by washing. Sodium thiosulfate, commonly termed "hypo," has been used for this purpose since 1839.</p><p align="justify">The reactions in fixing can be written as follows:</p><p align="center">AgBr + S<sub>2</sub>O<sub>3</sub><sup>-2 </sup>--> AgS<sub>2</sub>O<sub>3</sub><sup>-</sup> + Br<sup>- </sup>(adsorption complex)</p><p align="justify">which is followed by</p><p align="center">AgS<sub>2</sub>O<sub>3</sub>- + S<sub>2</sub>O<sub>3</sub><sup>-2</sup><sub> </sub>--> Ag(S<sub>2</sub>0<sub>3</sub>)<sub>2</sub>-<sup>3 </sup>(desorbed)</p><p align="justify">and by</p><p align="center">Ag(S<sub>2</sub>0<sub>3</sub>)<sub>2</sub><sup>-3 </sup><--> AgS<sub>2</sub>O<sub>3</sub><sup>-</sup> + S<sub>2</sub>O<sub>3 </sub><sup>-2</sup>; AgS<sub>2</sub>O<sub>3 </sub><--> Ag<sup>+</sup> + S<sub>2</sub>O<sub>3</sub><sup>-2</sup></p><p align="justify">Within limits, the rate of fixation is indicated by the clearing time, i.e., the time required to remove all visible traces of silver halide from the image. This time depends on the concentration of thiosulfate, the temperature, the agitation of the solution, but more particularly on the emulsion and the extent to which the fixing bath has been used. Fine-grain emulsions fix in less time than those of larger grains, and paper emulsions of silver chloride fix faster than bromo-iodide negative emulsions. Thickly coated films, other things being equal, fix more slowly than those with a thin emulsion coating. The fixing time increases appreciably as the solution becomes depleted. With continued use the halide-ion concentration rises in proportion to the amount of silver halide dissolved. When the product of the silver-ion and the halide-ion activities reaches the solubility product of the least soluble silver halide present, the solution will dissolve no more of that silver halide and fixation will necessarily be incomplete</p><p align="justify">It is usually desirable to harden the gelatin after development, and while this may be accomplished by a hardening stop bath prior to fixing, the usual practice is to combine hardening with fixing. The conventional fixing and hardening bath contains in addition to the fixing agent:</p><p align="justify">1. An organic acid, usually acetic, to provide the necessary acidity to stop development and create the proper pH for effective hardening.</p><p align="justify">2. Sodium sulfite, which prevents the decomposition of the thiosulfate by the acid and forms colorless oxidation products of the developer thus preventing staining.</p><p align="justify">3. Alum as a hardening agent.</p><p align="justify">The hardening produced by alum is due to the reaction of the aluminum ions, Al<sup>+3</sup>, and the carboxyl groups of the gelatin with the formation of cross-linkages between chain molecules. The degree of hardening, other things such as temperature, alkalinity of the film when placed in the fixing bath, etc., being equal, depends on the pH of the solution which in turn depends on the relative proportions of acid, sulfite and alum.</p><p align="justify">Since the addition of developer tends to increase the pH of the fixing bath, the solution should be buffered against an increase in pH. For this reason weak organic acids, such as acetic acid, are used in preference to a stronger acid, such as sulfuric. The addition of boric acid increases the useful hardening life of potassium alum baths and reduces the tendency of the bath to form a sludge.</p></p><p class="h1header" align="justify">Reference and Further Reading</p><ol><li>Mees, C.E.K, and James, T.H., The Theory of the Photographic Process, 3rd ed., The Macmillan Co., New York, 1966.</li><li>Neblette, C.B., Fundamentals of Photography, Van Norstrand Reinhold Co., Princeton, N.J., 1970.</li><li>Croome, R.J., Photographic Gelatin, Focal Press, New York, 1965.</li></ol>]]></description>
		<pubDate>Mon, 08 Nov 2010 18:50:19 +0000</pubDate>
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