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Everything seemed poised against any proposed physical and experimental stability of a structure like graphene. “Thermodynamically impossible”– a not uncommon shutdown to proposed novel physical or chemical concepts– was once used to describe the entire field of proposed two-dimensional crystals functioning separately from a three-dimensional base or crystalline structure. Rudolf Peierls and Lev Davoidovich Landau, both very accomplished physicists respectively known for the Manhattan Project and for developing a mathematical theory of helium superfluidity, rejected the possibility of isolated monolayer to few-layered crystal lattices. Their reasoning was that diverging thermodynamic-based crystal lattice fluctuations would render the material unstable regardless of controlled temperature. This logic is flawed, but not necessarily inaccurate– diamond, for instance, is thermodynamically metastable at room temperature and pressure in that there exists a slow (i.e. slow on the scale of millions of years) but continuous transformation to graphite. However, this logic was used to support an explanation of thermodynamic impossibility that was provided for graphene’s lack of isolation as late as 1979 by Cornell solid-state physicist Nathaniel David Mermin. These physicists’ claims had clear and consistent grounding in experimental data: as thin films become thinner, there exists a trend of a decreasing melting temperature and increasing instability that renders the films into islands at somewhere around ten to twenty atomic layers. This is driven by the thermodynamically-favorable minimization of surface energy.
Interview with J.D. Hill, co-founder of Recycled City
J.D. Hill is the co-founder of Recycled City LLC a business devoted to building a revolving relationship within the local food economy by limiting food waste. His business provides materials to create compost out of waste materials for residential customers and business. J.D.’s goals with his business are to inspire the community to participate in their local food economy, promote activism, focus on building farm land, and encourage a green economy in the Valley area. He is an ASU grad with degrees from the School of Sustainability and the W.P. Carey School of Business. This knowledge has shaped his view toward the ability of green businesses to flourish in the Phoenix area.
Interview with Mr. Arnott Duncan, owner of Duncan Family Farms, Inc.
Arnott Duncan is the owner of Duncan Family Farms. Farming runs in Arnott’s veins. He is a third generation farmer who has developed a deep connect to his local economy. However, interacting with Arizona food systems is not his only goal. Arnott also is actively engaged with educating the community about local produce. His farm provided U-Pick opportunities to the local community to provide people with in engaging experience toward food. The many years Arnott spent in the food industry has taught him that food, family, and community change the way we think but what we choose to do with that makes the difference in how we shape the world.
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