Results 161 to 170 of about 83,580 (201)

Rheological properties of peanut butter

Rheologica Acta, 2001
The rheological properties of two types of commercial peanut butter have been studied. Both products are concentrated suspensions, and differ by the presence of additives. The first type, referred to as “100% peanuts,” is an unstabilized suspension consisting of solid peanut particles in peanut oil which is a Newtonian fluid.
Guillaume P. Citerne, Pierre J. Carreau, Michel Moan   +2 more
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Rheological Properties of Fermentation Broths

Industrial & Engineering Chemistry, 1960
Publisher Summary This chapter presents the rheological properties of fermentation broths and an appraisal of the use of these properties in engineering and analytical correlations employed in fermentation practice. From theoretical considerations, only fermentation broths containing microorganisms of simple shape and in dilute solution should be ...
F H, DEINDOERFER, J M, WEST
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Rheological properties of contraceptive gels

Contraception, 2000
The rheological properties of 4 commercially available contraceptive drug delivery gels and their dilutions with a vaginal fluid simulant were measured. These properties govern the critical functions of spreading and retention of these gels over the vaginal surfaces.
D H, Owen, J J, Peters, D F, Katz
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Rheological Properties of Multichain Polybutadienes

Rubber Chemistry and Technology, 1965
Abstract The introduction of one or two long chain branches into a polybutadiene molecule to form trichain or tetrachain molecules, respectively, leads to profound changes in Theological behavior. At low molecular weights the Newtonian (zero shear) viscosity is decreased relative to a linear polymer of the same molecular weight.
Gerard Kraus, J. T. Gruver
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The rheologic properties of endodontic sealers

Oral Surgery, Oral Medicine, Oral Pathology, 1978
The rheologic properties of seven endodontic sealers were investigated with a rotational viscometer. The effects of time and rate of shear on the measured viscosities were determined. Results indicated that one material exhibited Newtonian behavior, whereas the others were characterized by pseudoplasticity.
S G, Vermilyea, L B, de Simon, E F, Huget   +2 more
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Rheological properties of polymer mixtures

Polymer Science U.S.S.R., 1966
Abstract It has been established that the flow (and consequently viscosity) of mixtures of polyethylene with polyisobutylene or natural rubber deviates from an additive law.
M. A. Natov, E. K. Dzhagarova
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Rheological properties of magnetic suspensions

Journal of Physics: Condensed Matter, 2008
We present results of a theoretical study of the magnetorheological viscosity η of a suspension versus the applied magnetic field H and shear rate [Formula: see text]. It is supposed that the macroscopic rheological effects are provided by linear chain-like aggregates.
A, Zubarev, L, Iskakova
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The Rheological Properties of Turkish Delight

International Journal of Chemical Reactor Engineering, 2009
In the food industry, rheological properties, such as viscosity, shear rate, and shear stress, are the most important parameters required in the design of a technological process. Therefore, in this study, we determined the flow behavior and the time-dependent flow properties of Turkish Delight (TD) in the temperature range of 25-75°C using a capillar ...
Yılmaz, Zürriye, Doğan, Mehmet, Alkan, Mahir, Doğan, Serap   +3 more
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Rheological Properties of “Dry Water”

Volume 6: Fluids and Thermal Systems; Advances for Process Industries, Parts A and B, 2011
This 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
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Rheological properties of synovial fluids

Biorheology: The Official Journal of the International Society of Biorheology, 2007
Synovial 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
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