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Search results for: PASTE RHEOLOGY
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Rheology of polymer blends
PublicationPolymer blends are physical mixtures of two or more homopolymers or copolymers. This type of materials have wide spectrum of technological applications, and their properties are influenced, e.g., by the properties of single components and morphology of final material. The rheology of polymer blends is connected with the processing of polymer blends and is influenced by thermodynamics, morphology, and their evolution during testing....
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WASTE MANAGEMENT
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Rheology of liquid crystalline polymers
PublicationLiquid crystallinity was invented in the 19th century. It was sometimes called the fourth state of matter because of the ability of macromolecules to generate liquid crystal phases. The main classification divided liquid crystalline polymers (LCPs) into lyotropic and thermotropic types. Interpretation of the rheological behavior of LCP is more complicated than for other polymers. Ordinary polymers are characterized by a normal...
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Waste printer ink as modifier for natural rubber/carbon black composites: No haste, use waste
PublicationFrom a sustainability perspective, achieving a greener future with a minimal carbon footprint requires maximizing waste materials' reuse. The four pillars of satisfying customer demands are processing, price, properties, and performance. Along with such a global policy, this work seeks to utilize waste printer ink (WPI) as a source of carbon in combination with low- and high-surface carbon black (LCB and HCB, respectively) additives...
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Rheology of potato starch chemically modified with microwave-assisted reactions
PublicationNative potato starch was sulfated, selenated, borated, silicated and zincatated by means of microwave-assisted reactions with varying doses of relevant reagents. Resulting products were characterized involving rheological behavior of pastes, their weight-average molecular weight (Mw), and radius of gyration (Rg). Most of the pastes showed shear-thinning behavior, with the flow behavior index (n) below unity. The pastes of starch...
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Sztuczny sensor smaku a zmysł smaku
PublicationOmówiono klasy smaku i działanie zmysłu smaku, który odgrywa ogromną rolę w ocenie jakości żywności metodami organoleptycznymi. Metody te nie są w pełni obiektywne, stąd poszukuje się sztucznego sensora smaku. Przedstawiono szereg rozwiązań prowadzących do opracowania sensora smaku na większą skalę. Omówiono wybrane potencjometryczne i woltamperometryczne sensory smaku, a także ich handlowe modele.
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The Origins of the Concept of Ideology
PublicationThe concept of "ideology" as, firstly, a term that points at non-epistemological conditioning of cognitive processes, and, secondly, as a term which aimed at disclosing the ancillary role of given ideas in regard to specific political interests of certain groups, has long history. Since Francis Bacon's theory of idols modern philosophy endavoured to create a comprehensive classification of systematic cognitive errors which divert...
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Tissue Rheology as a Possible Complementary Procedure to Advance Histological Diagnosis of Colon Cancer
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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
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The Taste of Waste: The Edge of Eggshell Over Calcium Carbonate in Acrylonitrile Butadiene Rubber
PublicationRubber technology experiences a new age by the use of biowaste or natural fillers. In this regard, taking properties of reinforcing agents from biowaste fillers remains as the challenging matter. Chicken eggshell (ES) biowaste has recently been introduced to substitute calcium carbonate (CaCO3) duo to its superior properties and low price. In this work, composites based on acrylonitrile butadiene rubber (NBR) reinforced with ES...