Microscopic structure and thermodynamics of a core-softened model fluid from the second-order integral equations theory

Physics – Condensed Matter – Soft Condensed Matter

Scientific paper

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

12 pages, 6 figures

Scientific paper

10.5488/CMP.14.13601

We have studied the structure and thermodynamic properties of isotropic three-dimensional core-softened fluid by using the second-order Ornstein-Zernike integral equations completed by the hypernetted chain and Percus-Yevick closures. The radial distribution functions are compared with those from singlet integral equations and with computer simulation data. The limits of the region of density anomaly resulting from different approximate theories are established. The obtained results show that the second-order hypernetted chain approximation can be used to describe both the structure and the density anomaly of this model fluid. Moreover, we present the results of calculations of the bridge functions.

No associations

LandOfFree

Say what you really think

Search LandOfFree.com for scientists and scientific papers. Rate them and share your experience with other people.

Rating

Microscopic structure and thermodynamics of a core-softened model fluid from the second-order integral equations theory does not yet have a rating. At this time, there are no reviews or comments for this scientific paper.

If you have personal experience with Microscopic structure and thermodynamics of a core-softened model fluid from the second-order integral equations theory, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Microscopic structure and thermodynamics of a core-softened model fluid from the second-order integral equations theory will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFWR-SCP-O-190148

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.