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.

引用

页码：101 / 110

页数：10

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