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Electrical Conductivity of Graphite
Journal of the Physical Society of Japan, 1963Theoretical calculations are given for the electrical conductivity of graphite in the hexagonal layer planes. The resistivity increases with temperatures as T 1.2 between 25°K and 77°K. In the long wave-length limit, the lattice vibrations of graphite are approximatly grouped into two modes, polarization being in the layer plane in model 1, and ...
Ko Sugihara, Hisanao Sato
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Nature, 1972
It is pointed out that the lunar magnetometer experiment has made important contributions to studies of the lunar interior. Numerical inversions of the lunar electromagnetic response have been carried out, taking into account a void region behind the moon.
A. COLBERT REISZ +2 more
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It is pointed out that the lunar magnetometer experiment has made important contributions to studies of the lunar interior. Numerical inversions of the lunar electromagnetic response have been carried out, taking into account a void region behind the moon.
A. COLBERT REISZ +2 more
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Electrical conductivity of metals
physica status solidi (b), 1968AbstractWith the help of Kubo formula an expression for the electrical conductivity of metals is obtained within the Hartree‐Fock approximation using the method of double time temperature dependent Green's function. A simple calculation of the relevant relaxation time appearing in the expression is presented.
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Conducting Polymers: Electrical Conductivity
2007Abstract : While undoped polymers are insulators, doped conducting polymers have conductivities comparable to conventional metals and semiconductors despite their polymer chain structure. Models for the doping induced insulator-metal transition and the metallic conductivity of conducting polymers are introduced.
Jinsoo Joo +2 more
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The electrical conduction of titanomagnetites
Physica B: Condensed Matter, 1995Electrical conductivity and thermoelectric power measurements on single crystalline titanomagnetites are reported for the temperature range of 80 up to 1100 K. The results can be well explained in terms of hopping conduction in disordered systems; the conduction is governed by electron-electron and electron-titanium interactions, leading to a ...
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1989
The electrical properties of materials are described by four broad categories: insulators, semiconductors, semimetals and metals. The boundaries between categories are somewhat arbitrary and are defined using either the resistivity (Ω cm) or the conductivity (Ω−1 cm−1 or S cm−1) of the material. Often semimetals and metals are not distinguished.
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The electrical properties of materials are described by four broad categories: insulators, semiconductors, semimetals and metals. The boundaries between categories are somewhat arbitrary and are defined using either the resistivity (Ω cm) or the conductivity (Ω−1 cm−1 or S cm−1) of the material. Often semimetals and metals are not distinguished.
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Electrically conductive polyaniline adhesive
4th International Conference on Adhesive Joining and Coating Technology in Electronics Manufacturing. Proceedings. Presented at Adhesives in Electronics 2000 (Cat. No.00EX431), 2002Electrically conductive adhesives were prepared using commercial dodecylbenzenesulfonic acid (DBSA) doped polyaniline (PANI) as the conducting material. The adhesives investigated were based on commercial methacrylate/acrylate monomers and UV-initiator.
Mäkelä, Tapio +5 more
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Electrical Conductivity: Foods
2010Electrical conductivity is a physical property of foods directly related to their ability to be heated by internal heat generation when subjected to an electric field. This entry analyzes the variables that can influence the value of electrical conductivity in foods and provides a review of the actual knowledge on this subject.
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Electrical Conductivity of Foods
2005Interest in the electrical conductivity of foods, once primarily restricted to various testing applications, has increased in recent years, in response to the development of ohmic heating and pulsed electric field (PEF) processing technologies. Ohmic heating relies on the flow of alternating (or other waveform) current through a food material to heat it ...
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