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Thixotropic
Thixotropy is a time-dependent shear thinning property. Certain gels or fluids that are thick or viscous under static conditions will flow (become thinner, less viscous) over time when shaken, agitated, shear-stressed, or otherwise stressed ( time-dependent viscosity). They then take a fixed time to return to a more viscous state. Some non-Newtonian pseudoplastic fluids show a time-dependent change in viscosity; the longer the fluid undergoes shear stress, the lower its viscosity. A thixotropic fluid is a fluid which takes a finite time to attain equilibrium viscosity when introduced to a steep change in shear rate. Some thixotropic fluids return to a gel state almost instantly, such as ketchup, and are called pseudoplastic fluids. Others such as yogurt take much longer and can become nearly solid. Many gels and colloids are thixotropic materials, exhibiting a stable form at rest but becoming fluid when agitated. Thixotropy arises because particles or structured solutes r ...
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Non-Newtonian Fluid
A non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, i.e., constant viscosity independent of stress. In non-Newtonian fluids, viscosity can change when under force to either more liquid or more solid. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid. Many salt solutions and molten polymers are non-Newtonian fluids, as are many commonly found substances such as custard, toothpaste, starch suspensions, corn starch, paint, blood, melted butter, and shampoo. Most commonly, the viscosity (the gradual deformation by shear or tensile stresses) of non-Newtonian fluids is dependent on shear rate or shear rate history. Some non-Newtonian fluids with shear-independent viscosity, however, still exhibit normal stress-differences or other non-Newtonian behavior. In a Newtonian fluid, the relation between the shear stress and the shear rate is linear, passing through the origin, the constant of proportionality being the coefficien ...
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Shear Thinning
In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudo-plastic behaviour, and is usually defined as excluding time-dependent effects, such as thixotropy. Shear thinning is the most common type of non-Newtonian behavior of fluids and is seen in many industrial and everyday applications. Although shear thinning is generally not observed in pure liquids with low molecular mass or ideal solutions of small molecules like sucrose or sodium chloride, it is often observed in polymer solutions and molten polymers, as well as complex fluids and suspensions like ketchup, whipped cream, blood, paint, and nail polish. Theories behind shear thinning behaviour Though the exact cause of shear thinning is not fully understood, it is widely regarded to be the effect of small structural changes within the fluid, such that microscale geometries within the fluid rearrange to facilitate s ...
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Pseudoplastic
In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudo-plastic behaviour, and is usually defined as excluding time-dependent effects, such as thixotropy. Shear thinning is the most common type of non-Newtonian behavior of fluids and is seen in many industrial and everyday applications. Although shear thinning is generally not observed in pure liquids with low molecular mass or ideal solutions of small molecules like sucrose or sodium chloride, it is often observed in polymer solutions and molten polymers, as well as complex fluids and suspensions like ketchup, whipped cream, blood, paint, and nail polish. Theories behind shear thinning behaviour Though the exact cause of shear thinning is not fully understood, it is widely regarded to be the effect of small structural changes within the fluid, such that microscale geometries within the fluid rearrange to facilitate she ...
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Calluna
''Calluna vulgaris'', common heather, ling, or simply heather, is the sole species in the genus ''Calluna'' in the flowering plant family Ericaceae. It is a low-growing evergreen shrub growing to tall, or rarely to and taller, and is found widely in Europe and Asia Minor on acidic soils in open sunny situations and in moderate shade. It is the dominant plant in most heathland and moorland in Europe, and in some bog vegetation and acidic pine and oak woodland. It is tolerant of grazing and regenerates following occasional burning, and is often managed in nature reserves and grouse moors by sheep or cattle grazing, and also by light burning. ''Calluna'' was separated from the closely related genus '' Erica'' by Richard Anthony Salisbury, who devised the generic name ''Calluna'' probably from the Ancient Greek (), "beautify, sweep clean", in reference to its traditional use in besoms. The specific epithet ''vulgaris'' is Latin for 'common'. ''Calluna'' is differentiated ...
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Drilling Mud
In geotechnical engineering, drilling fluid, also called drilling mud, is used to aid the drilling of boreholes into the earth. Often used while drilling oil and natural gas wells and on exploration drilling rigs, drilling fluids are also used for much simpler boreholes, such as water wells. One of the functions of drilling mud is to carry cuttings out of the hole. The three main categories of drilling fluids are: water-based muds (WBs), which can be dispersed and non-dispersed; non-aqueous muds, usually called oil-based muds (OBs); and gaseous drilling fluid, in which a wide range of gases can be used. Along with their formatives, these are used along with appropriate polymer and clay additives for drilling various oil and gas formations. The main functions of drilling fluids include providing hydrostatic pressure to prevent formation fluids from entering into the well bore, keeping the drill bit cool and clean during drilling, carrying out drill cuttings, and suspendi ...
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Ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients. Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. The market leader in the United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup. Tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, an ...
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Viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the internal frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's axis than near its walls. Experiments show that some stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a constant rate of flow, the strength of the compensating force is proportional to the fluid's viscosity. In general, viscosity depends on a fluid's state, such as its temperature, pressure, and rate of deformation. However, the dependence on some of these properties ...
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Rheopecty
In continuum mechanics, rheopecty or rheopexy is the rare property of some non-Newtonian fluids to show a time-dependent increase in viscosity ( time-dependent viscosity); the longer the fluid undergoes shearing force, the higher its viscosity. Rheopectic fluids, such as some lubricants, thicken or solidify when shaken. The opposite and much more common type of behaviour, in which fluids become less viscous the longer they undergo shear, is called thixotropy. Examples of rheopectic fluids include gypsum pastes and printer inks. In the body synovial fluid exhibits the extraordinary property of inverse thixotropy or rheopexy. There is ongoing research into new ways to make and use rheopectic materials. There is great interest in possible military uses of this technology. Moreover, the high end of the sports market has also begun to respond to it. Body armor and combat vehicle armor are key areas where efforts are being made to use rheopectic materials. Work is also being done to ...
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Viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the internal frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's axis than near its walls. Experiments show that some stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a constant rate of flow, the strength of the compensating force is proportional to the fluid's viscosity. In general, viscosity depends on a fluid's state, such as its temperature, pressure, and rate of deformation. However, the dependence on some of these properties ...
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Viscous
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the internal frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's axis than near its walls. Experiments show that some stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a constant rate of flow, the strength of the compensating force is proportional to the fluid's viscosity. In general, viscosity depends on a fluid's state, such as its temperature, pressure, and rate of deformation. However, the dependence on some of these properties ...
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Landslide
Landslides, also known as landslips, are several forms of mass wasting that may include a wide range of ground movements, such as rockfalls, deep-seated slope failures, mudflows, and debris flows. Landslides occur in a variety of environments, characterized by either steep or gentle slope gradients, from mountain ranges to coastal cliffs or even underwater, in which case they are called submarine landslides. Gravity is the primary driving force for a landslide to occur, but there are other factors affecting slope stability that produce specific conditions that make a slope prone to failure. In many cases, the landslide is triggered by a specific event (such as a heavy rainfall, an earthquake, a slope cut to build a road, and many others), although this is not always identifiable. Causes Landslides occur when the slope (or a portion of it) undergoes some processes that change its condition from stable to unstable. This is essentially due to a decrease in the shear strength of ...
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Gels
A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state, although the liquid phase may still diffuse through this system. A gel has been defined phenomenologically as a soft, solid or solid-like material consisting of two or more components, one of which is a liquid, present in substantial quantity. By weight, gels are mostly liquid, yet they behave like solids because of a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick ( tack). In this way, gels are a dispersion of molecules of a liquid within a solid medium. The word ''gel'' was coined by 19th-century Scottish chemist Thomas Graham by clipping from ''gelatine''. The process of forming a gel is called gelation. IUPAC definition } C ...
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