Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The structure of an organism or object as revealed through microscopic examination.
- noun A microscopic component, device, or system, especially one manufactured using MEMS.
from The Century Dictionary.
- noun Microscopic structure.
- noun Applied especially to metals and alloys, the study of the microstructure of which is now a very important department of engineering.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun The fine structure of a material or tissue as revealed by
microscopy . - noun metallurgy The fine structure of a pure metal or alloy, as revealed by magnifications of 25X or greater.
- noun meteorology, oceanography Fine-scale structure in such variables as temperature, salinity, velocity, etc.
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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The crystalline structure, or microstructure, is the result of tiny groups of atoms that take on different sizes depending on how the atoms within each group are packed together.
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
FOXNews.com 2010
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
Reuters: Top News 2010
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
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"We molded it into some kind of microstructure to incorporate some air pockets," Bao said in a telephone interview.
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The researchers, led by Frédéric Debeaufort from the University of Burgundy, investigated how factors such as microstructure, composition, surface properties and the different interactions affect the release of flavour from iota-carrageenan microcapsules. edible films were formulated with anhydrous glycerol (Fluka Chemical) as the plasticizer, a fat (GBS, Danisco Bradbrand) to act as the carrier of the flavour compound (n-hexanal), and glycerol monostearate (GMS, Prolabo Merck eurolab) as the emulsifier.
FoodNavigator RSS 2009
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