Author: Carl BarusPublisher:
ISBN:
Category : Solids
Languages : en
Pages : 184
Book Description
The Viscosity of Solids
Author: Carl BarusViscosity of Liquids
Author: Dabir S. ViswanathPublisher: Springer Science & Business Media
ISBN: 1402054823
Category : Technology & Engineering
Languages : en
Pages : 669
Book Description
This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.
Maxwell's Theory of the Viscosity of Solids and Certain Features of Its Physical Verification
Author: Carl BarusBartholomew and the Oobleck
Author: Dr. SeussPublisher: Random House Books for Young Readers
ISBN: 0394800753
Category : Juvenile Fiction
Languages : en
Pages : 57
Book Description
Join Bartholomew Cubbins in Dr. Seuss’s Caldecott Honor–winning picture book about a king’s magical mishap! Bored with rain, sunshine, fog, and snow, King Derwin of Didd summons his royal magicians to create something new and exciting to fall from the sky. What he gets is a storm of sticky green goo called Oobleck—which soon wreaks havock all over his kingdom! But with the assistance of the wise page boy Bartholomew, the king (along with young readers) learns that the simplest words can sometimes solve the stickiest problems.
Food Texture and Viscosity: Concept and Measurement
Author: Malcolm C. BournePublisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340
Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
An Introduction to Rheology
Author: Howard A. BarnesPublisher: Elsevier
ISBN: 9780444871404
Category : Science
Languages : en
Pages : 214
Book Description
This text introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes.
Unit Operations in Food Processing
Author: R. L. EarlePublisher: Elsevier
ISBN: 1483293106
Category : Technology & Engineering
Languages : en
Pages : 216
Book Description
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Viscoelastic Materials
Author: Roderic S. LakesPublisher: Cambridge University Press
ISBN: 052188568X
Category : Science
Languages : en
Pages : 481
Book Description
This graduate text on viscoelastic materials addresses design applications as diverse as earplugs, computer disks and medical diagnostics.
Fluid Dynamics of Viscoelastic Liquids
Author: Daniel D. JosephPublisher: Springer Science & Business Media
ISBN: 1461244625
Category : Science
Languages : en
Pages : 772
Book Description
This book is about two special topics in rheological fluid mechanics: the elasticity of liquids and asymptotic theories of constitutive models. The major emphasis of the book is on the mathematical and physical consequences of the elasticity of liquids; seventeen of twenty chapters are devoted to this. Constitutive models which are instantaneously elastic can lead to some hyperbolicity in the dynamics of flow, waves of vorticity into rest (known as shear waves), to shock waves of vorticity or velocity, to steady flows of transonic type or to short wave instabilities which lead to ill-posed problems. Other kinds of models, with small Newtonian viscosities, give rise to perturbed instantaneous elasticity, associated with smoothing of discontinuities as in gas dynamics. There is no doubt that liquids will respond like elastic solids to impulses which are very rapid compared to the time it takes for the molecular order associated with short range forces in the liquid, to relax. After this, all liquids look viscous with signals propagating by diffusion rather than by waves. For small molecules this time of relaxation is estimated as lQ-13 to 10-10 seconds depending on the fluids. Waves associated with such liquids move with speeds of 1 QS cm/s, or even faster. For engineering applications the instantaneous elasticity of these fluids is of little interest; the practical dynamics is governed by diffusion, ·say, by the Navier-Stokes equations. On the other hand, there are other liquids which are known to have much longer times of relaxation.
Essential Fluid Dynamics for Scientists
Author: Jonathan BraithwaitePublisher: Morgan & Claypool Publishers
ISBN: 1681745984
Category : Science
Languages : en
Pages : 195
Book Description
The book is an introduction to the subject of fluid mechanics, essential for students and researchers in many branches of science. It illustrates its fundamental principles with a variety of examples drawn mainly from astrophysics and geophysics as well as from everyday experience. Prior familiarity with basic thermodynamics and vector calculus is assumed.