The influence of surface effects on Frederiks transition in nematic liquid crystal doped with ferroelectric nanoparticles

Motivated by our recent work,in this work,we present the numerical study of the anchoring effect on the Frederiks threshold field in a nematic liquid crystal doped with ferroelectric colloidal nanoparticles.Assuming weak anchoring conditions,we employ the relaxation method and Maxwell construction to numerically solve the Euler–Lagrangian differential equation for the total free energy together the Rapini–Papoular surface energy to take into account anchoring of nematic liquid crystal molecules at the substrates.In this study,we focus our attention on obtaining the phase diagrams of Frederiks transition for different values of anchoring strength which have been not computed in our previous work.In this way,the effect of nanoparticle radius,nanoparticle volume fraction,nanoparticle polarization,and cell thickness on the Frederiks transition for different values of anchoring conditions are summarized in the phase diagrams.The numerical results show that by increasing the nanoparticles size and nanoparticle volume fraction in the ferronematic system,the Frederiks threshold field is strongly reduced.

传统Maison特式,迷人的味道——米其林大厨Frederik BIZAT客座福楼法餐厅

福楼始于1901年的巴黎,创始人Floderer先生用他名字的缩写FLO命名了餐厅。半个世纪后,Jean—Paul Bucher先生爱上并收购了它。Bucher先生在空间设计上注入了新的精神和色彩。随后他并购了更多与FLO历史相同的餐厅以满足日益增长的需求。一个多世纪以来,这些别致的餐厅已成为著名作家、艺水家和知名人士之间流行的交际场所,如毕加索、法国前总统密特朗和希拉克、香奈儿女士、苏菲玛索、阿兰德龙、达利、海明威等都曾光顾过福楼餐厅。

Frederik BIZAT 用偶然元素创造必然美味的大厨

法国西南部美丽城市圣塞雷,有着得天独厚的自然资源,绵延起伏的山丘,富饶的河流。在这充满浓郁法兰西风情的世外桃源之中,隐匿着一位料理界天才大师Frederik BIZAT。2016年的元月,Frederik BIZAT在北京顶级法餐厅福楼开始了他的法餐妙味之旅。Frederik的家族在当地拥有很多餐厅。1991年,28岁的他来到厨房工作。在Les Trois Soleils de Montal酒店学习厨房管理。那是一段艰难的时光,

论普鲁士国家利益与宗教宽容政策(1640-1740)

普鲁士现代民族国家形成初期,霍亨索伦家族统治者从国家利益出发,奉行宗教宽容政策。该政策不仅促进了普鲁士经济的繁荣,为军事力量的强大和领土的初步统一提供了物质支持,而且为社会整合建构了必需的社会核心价值观和道德规范,而这些则成为普鲁士绝对主义王权统治合法性的物质和精神基础。