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Search results for: BROOKFIELD VISCOMETER
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Determination of Changes in Viscosity of Hydrogel Depending on Shear Rates
PublicationThe datasets entitled Determination of changes in viscosity of hydrogel depending on shear rate contain the results of viscosity measurements using a Brookfield viscometer, with different kinds of spindles and shear rates. The data allowed the used hydrogel preparations to be characterised and their functional parameters, as substances modifying the rheology of thickeners and determining the effect of shear rate on the viscosity...
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Determination of changes in viscosity of chitosan solutions depending on shear rate.
Open Research DataThe rheological characteristics of chitosan solutions were based on viscosity measurements using a Brookfield viscometer, using LV SC4 - 25 spindles and shear rates from 4 to 53 s-1 (Fig. 1). Chitosan solutions with different molecular weights (low, medium and high) were prepared in concentrations from 1.5 to 3.0% in 0.5M acetic acid. The data allowed...
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Determination of viscosity changes of protein hydrolyzate solutions depending on shear rate
Open Research DataRheological characteristics of connective tissue protein solutions were made on the basis of viscosity measurement using a Brookfield viscometer using LV SC4 - 27 spindles and shear rate of 85 s-1 (Fig. 1). Solutions of protein hydrolysates with a concentration of 2% in 0.5M acetic acid were prepared.
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Determination of changes in viscosity of chitosan cosmetic preparations depending on shear rate.
Open Research DataThe rheological characteristics of chitosan were made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 25 spindles and shear rates from 0.3 to 32 s-1 (Fig. 1). Chitosan solutions at 1% concentrations in acetic acid were prepared. The samples were subjected to storage tests.
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Determination of changes in viscosity of hydrogel depending on shear rate (1.1 to 55 s-1).
Open Research DataThe rheological characteristics of hydrogel were made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 25 spindle and shear rates from 1.1 to 55 s-1.
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Determination of changes in viscosity of refined oil depending on the temperature (19-96 Celsius degrees).
Open Research DataThe rheological characteristics of the refined oil were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 18 spindle and a shear rate of 52.8 s-1 in from temperature 19-96 °C.
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Determination of changes in viscosity of hydrogel depending on shear rate (1.7 to 34 s-1).
Open Research DataThe rheological characteristics of hydrogel were made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 27 spindle and shear rates from 1.7 to 34 s-1.
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Determination of viscosity changes in dietary supplement solutions depending on temperature.
Open Research DataThe rheological characteristics of dietary supplement solutions were made based on viscosity measurement using a Brookfield viscometer, using the LV SC4 - 18 spindle and a shear rate of 53 s-1 (Fig.1).
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Determination of changes in viscosity of hydrogel depending on shear rate (6.6 to 330 s-1).
Open Research DataThe rheological characteristics of hydrogel were made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 18 spindle and shear rates from 6.6 to 330 s-1.
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Determination of changes in viscosity of poly(acrylic acid) PAA solutions depending on shear rate.
Open Research DataThe rheological characteristics of poly(acrylic acid) PAA solutions were based on viscosity measurements using a Brookfield viscometer, using LV SC4 - 27 spindles and shear rates from 1,7 to 39 s-1 (Fig. 1). PAA solutions with were prepared in water. The data allowed to characterize the used PAA and assess their functional parameters as rheology modifying...
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Determination of changes in viscosity of pectin gel depending on shear rate (1.1 to 55 s-1).
Open Research DataThe rheological characteristic of pectin gel (with concetration 0,45% m/m, in three independent repetition of sample) was made on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 25 spindle and shear rates from 1.1 to 55 s-1.The data allowed to characterize the used hydrogel preparations and assess their functional...
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Determination of changes in viscosity of high-fructose syrup stability of pectin hydrogels depending on the temperature (25-96 Celsius degrees).
Open Research DataThe rheological characteristics of the high-fructose syrup modified stability of pectin (added in a concentration 2% m/m) were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 25 spindle and a shear rate of 0,22 s-1 in the temperature range 25-96 ° C. The data allowed selection of optimal conditions for the...
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The effect of changes in the concentration of hydroxypropylcellulose on the rheological stability of pectin hydrogels.
Open Research DataThe rheological characteristics of the pectin hydrogel modified by hydroxypropylcellulose (added in a concetration range from 0.1 to 0.55% m/m) were made on the basis of the viscosity assessment using a Brookfield viscometer with an LV SC4 - 25 spindle and a shear rate of 0,22 s-1 in the temperature range 19-96 ° C.The data allowed selection of optimal...
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Determination of changes in viscosity of pectin gel depending on shear rate (1.7 to 85 s-1).
Open Research DataThe rheological characteristic of pectin gel (with concetration 0,25% m/m, in two independent repetitions) wasmade on the basis of a viscosity measurement using a Brookfield viscometer, using LV SC4 - 27 spindle and shear rates from 1.7 to 85 s-1, in temperature of 25 C degee .The data allowed to characterize the used hydrogel preparations and assess...
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Determination of denaturation temperature of connective tissue proteins by viscometric measurements.
Open Research DataViscometric denaturation temperature of connective tissue proteins was determined by measuring viscosity with a Brookfield viscometer, using a LV SC4 - 18, 25 or LV3 spindle and shear rates from 50 to 110 s-1 (Fig.1). Freeze-dried protein samples were dissolved in 0.5 M acetic acid at 4 °C and concentration of 20 mg/mL. The solution was stirred with...