Theory of electroconvection for the gourmet

被引：4
|
作者：
Kramer, L [1 ]
Dressel, B [1 ]
Zhao, H [1 ]
Pesch, W [1 ]
机构：
[1] Univ Bayreuth, Inst Phys, D-95440 Bayreuth, Germany
来源：
MOLECULAR CRYSTALS AND LIQUID CRYSTALS | 2001年 / 364卷
关键词：
electroconvection; pattern formation in nematics; nonlinear theory;
D O I：
10.1080/10587250108024980
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
In the last years the understanding of electroconvection in nematics in the nonlinear regime has benefitted considerably from the use of reduced descriptions that can be obtained largely from a phenomenological approach. Close connection with hydrodynamic theory and experiments is essential.
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页码：101 / 110
页数：10
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