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Introduction to Rheology [PDF]
, 1990 It is anticipated that many readers will have little previous knowledge about rheology but will wish to find out how it can be useful to them in solving practical problems involving the flow of molten plastics. For this reason, it is our intention to supply sufficient basic information about rheology to enable the reader to understand and make use of ...
John M. Dealy, Kurt F. Wissbrun
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Anesthesia & Analgesia, 1978
We present a review of blood rheology with special emphasis on its application in anesthesiology. The rheological behavior of blood is determined by 2 variables, non-Newtonian viscosity and yield stress. The physical significance of these quantities is discussed.
Ravin Mb, Gordon Rj
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We present a review of blood rheology with special emphasis on its application in anesthesiology. The rheological behavior of blood is determined by 2 variables, non-Newtonian viscosity and yield stress. The physical significance of these quantities is discussed.
Ravin Mb, Gordon Rj
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Rheology and the Microcirculation
Gastroenterology, 1967The term "rheology" was coined by E. C. Bingham in 1929 to describe the discipline dealing with the study of deformation and flow of solids and fluids. Rheologists have been particularly interested in complex systems in which an application of the mechanics of ideal fluids or of nondissipative elastic systems is inadequate to describe the relationships
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Rheology of Hydroxyapatite Dispersions
Journal of the American Ceramic Society, 2005Hydroxyapatite (HA) is an interesting ceramic material for orthopedic applications, in particular for implant operations and bone regeneration, owing to its bioactivity and biocompatibility with the surrounding tissues. Even if different shaping processes can be used in order to obtain porous ceramic bodies with optimal final properties, the sponge ...
Davide Gardini +2 more
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Advances in Colloid and Interface Science, 2009
The review is devoted to the historical and modern understanding of rheological properties of emulsions in a broad range of concentration. In the limiting case of dilute emulsions, the discussion is based on the analogy and differences in properties of suspensions and emulsions.
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The review is devoted to the historical and modern understanding of rheological properties of emulsions in a broad range of concentration. In the limiting case of dilute emulsions, the discussion is based on the analogy and differences in properties of suspensions and emulsions.
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Critical Reviews in Oncology/Hematology, 1990
Two main subjects of erythrocyte rheology, deformation and aggregation, are discussed in detail, on the basis of biochemical structure. The close relationship between the life span (or cell aging) and the rheology of individual erythrocytes is also briefly described.
T, Shiga, N, Maeda, K, Kon
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Two main subjects of erythrocyte rheology, deformation and aggregation, are discussed in detail, on the basis of biochemical structure. The close relationship between the life span (or cell aging) and the rheology of individual erythrocytes is also briefly described.
T, Shiga, N, Maeda, K, Kon
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Annual Review of Physiology, 1980
The mechanisms of red cell aggregation and cell deformation can impart viscoelastic behavior to blood: at very high hematocrits, the cell deformation mechanism dominates; at physiological and low hematocrits, red cell aggregation dominates at low shear rates.
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The mechanisms of red cell aggregation and cell deformation can impart viscoelastic behavior to blood: at very high hematocrits, the cell deformation mechanism dominates; at physiological and low hematocrits, red cell aggregation dominates at low shear rates.
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Current Nutrition & Food Science, 2013
The rheology of caramel was determined as a function of processing temperature and hydrocolloid additions. As the processing temperature increased the water content decreased and the caramel viscosity increased. X-ray diffraction showed that although crystalline fat was present, for the most part the sugars were in the amorphous state.
Giuseppina Barra, John R. Mitchell
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The rheology of caramel was determined as a function of processing temperature and hydrocolloid additions. As the processing temperature increased the water content decreased and the caramel viscosity increased. X-ray diffraction showed that although crystalline fat was present, for the most part the sugars were in the amorphous state.
Giuseppina Barra, John R. Mitchell
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2007
Rheology studies the flow and deformation of matter and is an important tool to characterize fundamental material properties of food systems. Fluid mechanics is the foundation of food rheology and the correlation of stress and strain can be used to describe rheological properties of food systems in different models.
Qixin Zhong, Christopher R. Daubert
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Rheology studies the flow and deformation of matter and is an important tool to characterize fundamental material properties of food systems. Fluid mechanics is the foundation of food rheology and the correlation of stress and strain can be used to describe rheological properties of food systems in different models.
Qixin Zhong, Christopher R. Daubert
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Rubber Chemistry and Technology, 1971
Abstract This discussion has outlined a series of considerations which begin with engineering definitions of system response of adhesive joints and end with propositions involving molecular interactions at interfaces. Connecting these extreme aspects of the argument is the central subject of the micromechanics of bonding and fracture ...
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Abstract This discussion has outlined a series of considerations which begin with engineering definitions of system response of adhesive joints and end with propositions involving molecular interactions at interfaces. Connecting these extreme aspects of the argument is the central subject of the micromechanics of bonding and fracture ...
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