Viscosity as a Function of Temperature and Composition in Some Glass-Forming LiquidsWinterKlein, A
Viscosity – temperature stability refers to the difference between the zero- and infinite-temperature viscosities, rather than the activation energy. 展开 关键词: viscosity Arrhenius-type relationship temperature rheology 被引量: 70 年份: 2010 ...
2008. Viscosity and Specific Heat of Vegetable Oils as a Function of Temperature : 35°C to 180°C. International Journal of Food Properties. Vol. 11: 738-746F a s i n a O.O., C o l l e y Z., Viscosity and specific heat of vegetable oils as a function of temperature: 35...
The range of magnitude of the liquid viscosity, η, as a function of temperature is one of the most impressive of any physical property, changing by approximately 17 orders of magnitude from its extrapolated value at infinite temperature (ηo) to that at the glass transition temperature,Tg. We...
This series provides engineers with liquid and gas viscosities for the major organic compounds as a function of temperature. The graphs are arranged by chemical formula to provide ease of use; many of them cover the full range from melting point to boiling point to critical point. Common units...
Fig. 19. Axial ratio of collagen sonicates estimated from the Wales-Van Holde ratio, R as a function of molecular weight (Reprinted with permission from Harding, 1995) Table 8 shows the axial ratios (a/b) of three proteins worked out by the Π function (Harding, 1981a). It is particul...
Moderately concentrated solutions of polystyrene, part 5. Static and dynamic light scattering in bis(2‐ethylhexyl) phthalate B. L. Hager and G. C. Berry: "Moderately concentrated solutions of polystyrene. I. Viscosity as a function of concentration, temperature, and molecular weight", J. Polym...
Parallel plate rheometry and tensile creep measurements were used to measure the equilibrium viscosity as a function of temperature of the bulk metallic glass PdNiP in the undercooled liquid state. The pronounced stability of this easy glass forming system against crystallization allows to cover a tem...
(which differ in terms of viscosity at a given temperature) by the inactivation test. The viscosity was higher for the gel as compared to the sol form of gelatin at each concentration, and titre/viable count ratios were also significantly higher for the gel than for the sol form (≥1%) ...
While the effect of pressure below p < 1000 bar is negligible (Siegloch, 2009) in a common stirred bioreactor with aqueous broth the effect of temperature is often prevailing. As an example, the viscosity of pure water at 20 °C differs from the one at 50 °C by more than 40% (see...