Results 271 to 280 of about 119,520 (314)
Some of the next articles are maybe not open access.
Rheological Properties of “Dry Water”
Volume 6: Fluids and Thermal Systems; Advances for Process Industries, Parts A and B, 2011This study reports the rheological properties of the novel material “dry water” which contains about 98% by weight water but resembles a dry powder. Dry water is a water-in-air inverse foam which consists of microscopic water droplets encapsulated with hydrophobic fumed-silica nanoparticles. This novel material offers a large surface to volume ratio on
Taylan, Onur, Berberoglu, Halil
openaire +2 more sources
Rheological properties of synovial fluids
Biorheology: The Official Journal of the International Society of Biorheology, 2007Synovial fluid is the joint lubricant and shock absorber [Semin. Arthritis Rheum. 32 (2002), 10–37] as well as the source of nutrition for articular cartilage. The purpose of the present paper is to provide a comprehensive review of the rheological properties of synovial fluid as they relate to its chemical composition.
H, Fam, J T, Bryant, M, Kontopoulou
openaire +2 more sources
Rheological properties of a vesicle suspension
Physical Review E, 2014The rheological behavior of a dilute suspension of vesicles in linear shear flow at a finite concentration is analytically examined. In the quasispherical limit, two coupled nonlinear equations that describe the vesicle orientation in the flow and its shape evolution were derived [Phys. Rev. Lett.
M, Guedda, M, Benlahsen, C, Misbah
openaire +2 more sources
Rheological properties of topical fluoride gels
Dental Materials, 1989The rheological properties of several commercial topical fluoride gels were studied. For that purpose, we investigated hysteresis loops under standard conditions, equilibrium values, apparent viscosities as a function of shear rate, rate of thixotropic recovery, and the influence of temperature.
Vercammen, Jacqueline +3 more
openaire +3 more sources
Rheological Properties of Cereal Carbohydrates
1990Starch and proteins are the main macromolecules in cereal grains. Other non-starch carbohydrates occur in cereal grains in low amounts, particularly other pentosans, (1→3) (1→4) β-glucans, and low molecular weight carbohydrates. This chapter is concerned primarily with carbohydrates that (1) originate from cereal grains or flours and (2) exhibit total ...
openaire +2 more sources
Rheological properties of casein gels
Journal of Dairy Research, 1989SummaryThe rheological properties of rennet-induced skim milk gels at 30 °C are compared with casein gels formed by acidification to pH 4·6 at 2 °C and subsequent heating to 30 °C. Both types of gels are viscoelastic. However, the gels formed by rennet action are relatively more viscous over time scales longer than 1 s. This implies that on average the
van Vliet, T. +3 more
openaire +2 more sources
Rheological properties of concrete with manufactured sand: A multi-level prediction
Cement and Concrete Composites, 2022Qiang Ren, Yaxin Tao, Dengwu Jiao
exaly