Phase (chemistry) in the context of "Solid mechanics"

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⭐ Core Definition: Phase (chemistry)

In the physical sciences, a phase is a region of material that is chemically uniform, physically distinct, and (often) mechanically separable. In a system consisting of ice and water in a glass jar, the ice cubes are one phase, the water is a second phase, and the humid air is a third phase over the ice and water. The glass of the jar is a different material, in its own separate phase. (See state of matter § Glass.)

More precisely, a phase is a region of space (a thermodynamic system), throughout which all physical properties of a material are essentially uniform. Examples of physical properties include density, index of refraction, magnetization and chemical composition.

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👉 Phase (chemistry) in the context of Solid mechanics

Solid mechanics (also known as mechanics of solids) is the branch of continuum mechanics that studies the behavior of solid materials, especially their motion and deformation under the action of forces, temperature changes, phase changes, and other external or internal agents.

Solid mechanics is fundamental for civil, aerospace, nuclear, biomedical and mechanical engineering, for geology, and for many branches of physics and chemistry such as materials science. It has specific applications in many other areas, such as understanding the anatomy of living beings, and the design of dental prostheses and surgical implants. One of the most common practical applications of solid mechanics is the Euler–Bernoulli beam equation. Solid mechanics extensively uses tensors to describe stresses, strains, and the relationship between them.

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Phase (chemistry) in the context of Margarine

Margarine (/ˈmɑːrdʒəriːn/, also UK: /ˈmɑːrɡə-, ˌmɑːrɡəˈriːn, ˌmɑːrdʒə-/, US: /ˈmɑːrdʒərɪn/ ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum (olive oil) and Greek margarite ("pearl", indicating luster). The name was later shortened to margarine, or sometimes oleo (particularly in the Deep South).

Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through centrifugation, modern margarine is made through a more intensive processing of refined vegetable oil and water.

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LINKED FROM (PARENTS)
← Solid mechanics ← Margarine ← Theory of elasticity
LINKS TO (CHILDREN)
Outline of physical science → State of matter → Thermodynamic system → Density → Refractive index → Magnetization →