Introduction to Glass Science and Technology
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Introduction to Glass Science and Technology

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Description

This book provides a concise and inexpensive introduction for an undergraduate course in glass science and technology. The level of the book has deliberately been maintained at the introductory level to avoid confusion of the student by inclusion of more advanced material, and is unique in that its text is limited to the amount suitable for a one term course for students in materials science, ceramics or inorganic chemistry. The contents cover the fundamental topics of importance in glass science and technology, including glass formation, crystallization, phase separation and structure of glasses. Additional chapters discuss the most important properties of glasses, including discussion of physical, optical, electrical, chemical and mechanical properties. A final chapter provides an introduction to a number of methods used to form technical glasses, including glass sheet, bottles, insulation fibre, optical fibres and other common commercial products. In addition, the book contains discussion of the effects of phase separation and crystallization on the properties of glasses, which is neglected in other texts. Although intended primarily as a textbook, Introduction to Glass Science and Technology will also be invaluable to the engineer or scientist who desires more knowledge regarding the formation, properties and production of glass.
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Product details

  • Paperback | 308 pages
  • 156 x 234 x 19.3mm | 610g
  • Cambridge, United Kingdom
  • English
  • New edition
  • 2nd New edition
  • No
  • 0854046399
  • 9780854046393
  • 440,129

Table of contents

Introduction; Principles of Glass Formation; Glass Melting; Immiscibility/Phase Separation; Structure of Glasses; Viscosity of Glassforming Melts; Density and Thermal Expansion; Transport Properties; Mechanical Properties; Optical Properties; Glass Technology; Bibliography; Subject Index.
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Rating details

15 ratings
4.2 out of 5 stars
5 47% (7)
4 40% (6)
3 7% (1)
2 0% (0)
1 7% (1)
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