Sökning: "ROTATIONAL VISCOSITY"

Visar resultat 1 - 5 av 21 avhandlingar innehållade orden ROTATIONAL VISCOSITY.

  1. 1. Rotational viscosity and dielectric biaxiality in chiral smectic C liquid crystals

    Författare :Marius Buivydas; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; rotational viscosity; chirality; chiral smectic; liquid crystals; dielectric anisotropy; ferromagnetism; dielectric biaxality; ferroelectricity;

    Sammanfattning : .... LÄS MER

  3. 2. Rheological measurements on fibre suspension

    Författare :Mina Djalili-Moghaddam; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; silicone oil; viscosity; rotational rheometry; normal stress difference; parallel plate; cone and plate; geometry effects; fibre suspensions;

    Sammanfattning : .... LÄS MER

  4. 3. Molecular recognition and dynamics in proteins studied by NMR

    Författare :Johan Wallerstein; Biofysikalisk kemi; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Chemical exchange; Conformational entropy; Entropy; Galectin-3; Isothermal Titration Calorimetry; ITC; Model-free formalism; Molecular recognition; Nuclear Magnetic Resonance; NMR; PGB1; Protein dynamics; Protein–ligand interactions; Proton-transfer reactions; Spin relaxation; Viscosity; Chemical exchange; Conformational entropy; Entropy; Galectin-3; Isothermal Titration Calorimetry; ITC; Model-free formalism; Molecular recognition; Nuclear Magnetic Resonance; NMR; PGB1; Protein dynamics; Protein–ligand interactions; Proton-transfer reactions; Spin relaxation; Viscosity;

    Sammanfattning : Knowledge of dynamics in protein is very important in the description of protein function and molecular recognition. The thesis investigates protein dynamics on time-scales from milli- to sub-nanosecond, with focus on the latter, using NMR spin relaxation experiments on two proteins, the 138-residue carbohydrate recognition domain of galectin-3 (Gal3C) and the 56-residue B1 domain of bacterial protein G (PGB1). LÄS MER

  5. 4. On particles and slags in steel casting

    Författare :Dimitrios Siafakas; Anders E.W. Jarfors; Taishi Matsushita; Sridhar Seetharaman; Jönköping University; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Hadfield steel; deoxidation; grain size; inoculation; particles; viscosity; slag;

    Sammanfattning : Hadfield steel is widely accepted as one of the most important steel alloys utilized in industrial applications where high impact strength and wear resistance is required. Like in most metallic alloys used for component casting, the mechanical properties of Hadfield steel are directly connected with the microstructure of the material. LÄS MER

  7. 5. Mircostructure and rheological properties of concentrated tomato suspensions during processing

    Författare :Elena Bayod; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; rheology; microstructure; morphology; flocs; tomato paste; ketchup; fibre suspensions; viscoelastic properties; particle size distribution; time dependency; network; yield stress; wall slip; Mooney; Cox-Merz rule; Tikhonov; tube viscometer; rotational viscometer; homogenisation; shearing;

    Sammanfattning : Food processing comprises operations such as dilution (changing the concentration), homogenisation (changing the particle size), and subsequent pumping (shearing), among others. It is thus of great interest to gain a better understanding of the mechanisms governing the creation and disruption of structures during these engineering operations, and the way in which they are related to the textural and rheological properties of the material. LÄS MER