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Latest Viscosity Stories

2008-06-25 03:02:38

By Austin, Roger S IN THE AGGREGATE In 1974, much to the horror of a colleague, I left the world of academia to work in the kaolin mines of Georgia. He feared for my loss of objectivity and purity of thought. My father predicted I would continue to teach. Dad was correct. Finding that many of the people mining and processing kaolin had little specific knowledge of this unique resource, I shared geological information while gaining from their wealth of experience. During my first year, the...

2008-06-19 09:00:30

COLLEGE PARK, Md., June 19 /PRNewswire-USNewswire/ -- Security, health and safety sensors in coal mines, buildings or underground public transit areas where air or water does not readily flow may one day be improved by research on young mayflies at the University of Maryland's A. James Clark School of Engineering. Mechanical engineers Ken Kiger and Elias Balaras and entomologist Jeffrey Shultz at the University of Maryland have identified a biological mechanism in the young mayflies that...

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2008-04-29 09:00:00

Australian researchers are a step closer to turning plants into "Ëœbiofactories' capable of producing oils which can be used to replace petrochemicals used to manufacture a range of products.Scientists working within the joint CSIRO/Grains Research and Development Corporation Crop Biofactories Initiative (CBI) have achieved a major advance by accumulating 30 per cent of an unusual fatty acid (UFA) in the model plant, Arabidopsis.UFAs are usually sourced from petrochemicals to...

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2008-04-27 09:10:00

Let's do a little science experiment. If you have a can of whipped cream in the fridge, go get it out. Spray a generous dollop into a spoon and watch carefully. Notice anything interesting? The whipped cream just did something rather puzzling. First it flowed smoothly out of the nozzle like a liquid would, and then, a moment later, it perched rigidly in the spoon as if it were solid. What made it change? (While you're pondering this question, insert spoon into mouth, in the name of...

2007-07-17 06:03:43

By Otter, W K den Shkulipa, S A ABSTRACT The flow behavior of lipid bilayer membranes is characterized by a surface viscosity for in-plane shear deformations, and an intermonolayer friction coefficient for slip between the two leaflets of the bilayer. Both properties have been studied for a variety of coarse-grained double-tailed model lipids, using equilibrium and nonequilibrium molecular dynamics simulations. For lipids with two identical tails, the surface shear viscosity rises rapidly...

2006-12-12 03:00:27

By Fok, Wing Y; Hild, Debra N; Petrick, Lauren M; Obendorf, S Kay Abstract Spin finishes, including lubricants, emulsifiers, antistatic agents, and wetting agents are used to facilitate the manufacturing and processing of textiles. Autoxidation of ten spin finish components was studied by subjecting them to air and heat over time. Chemical changes were observed visually and evaluated using UV/Vis spectroscopy, viscosity measurements, and Fourier Transform infrared (FTIR) spectroscopy....

2006-01-13 05:40:00

LONDON -- Olive oil is becoming ever more popular in British kitchens, with more money spent on it than on all other types of cooking oils for the first time, a survey showed on Friday. Sales of olive oil have risen by almost 40 percent since 2000 to hit 104 million pounds, according to research by market analyst Mintel. Olive oil has overtaken other standard cooking oils, with a market share of 51 percent compared to 43 percent in 2000. "The fact that Brits now spend more on olive oil than...

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2005-11-29 14:04:02

Magnetorheological (MR) fluids are smart materials whose flow/viscosity properties can be modified by applying an electric field. These changes in viscosity occur within a fraction of a millisecond "“ far faster than conventional mechanical means "“ and can be used to effectively control vibrations in applications dealing with actuation, damping, robotics and mechatronics. In this study published in AZojomo*, researchers Jorge A. Cort©s R., Leopoldo S....

2005-07-21 18:36:50

Physicists have created the state of matter thought to have filled the Universe just a few microseconds after the big bang and found it to be different from what they were expecting. Instead of a gas, it is more like a liquid. Understanding why it is a liquid should take physicists a step closer to explaining the earliest moments of our Universe. Not just any old liquid, either. Its collective movement is rather like the way a school of fish swims 'as one' and is a sign that the fluid...

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2005-03-22 00:50:00

Washington -- In three spatial dimensions, it is a close relative of the quark-gluon plasma, the super-hot state of matter that hasn't existed since the tiniest fraction of a second after the big bang that started the universe. When viewed in 10 dimensions, the minimum number prescribed by what physicists call "string theory," it is a black hole. No matter what you call it, though, that substance and others similar to it could be the most-perfect fluids in existence because they have...


Word of the Day
glogg
  • Scandinavian punch made of claret and aquavit with spices and raisins and orange peel and sugar.
This word comes from the Swedish 'glogg,' which is an alteration of 'glodgat,' mulled (wine).
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