4.4.2 Viscosity Viscosity of a soup measured the internal friction of the soup or its tendency to resist flow (Chavan et al.‚ 2015). The result for viscosity of mushroom soups that analysed by viscometer (Brookfield model DV- Π + pro‚ America) was tabulated in Table 4.2. Viscosity of mushroom soup were significant different among different drying methods (p< 0.05). Fresh mushroom had lowest viscosity (750.50 ± 0.71 mpa.s) as compared the soup made from powders. Higher viscosity of mushroom soup
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conventional mineral oils‚ depending on the products: • High viscosity index: ensures that the lubricant remains effective at high temperatures by maintaining the thickness of the oil film. • High flashpoint: considerably reduces the risks of fire in the event of a lubricant leak. • Reduction in the quantities of the product lost through evaporation: meaning savings on the amount of money spent on lubricants. • Low pour point and viscosity levels that remain low at low temperatures: ensuring excellent
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How does lava temperature impact viscosity and velocity? The higher the temperature the lower the viscosity which allows it to develop a smooth surface skin‚ but this is quickly broken up by flow of molten lava‚ it creates a rough‚ clinkery surface. The lower the temperature of the magma the higher the viscosity which allows the lava to travel down the slope. In the group the average velocity was 0.91 cm/s . How the “lava” flowed was in a high viscosity and a low velocity because the “lava” was
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Lab 2 Report for MATSE 473 Determining Molecular Weight using Solution Viscosity Name: Mengfang Li Group D Lab Partners: Michael Lorenzo‚ Peter Mcclure 01/24/2012 Introduction: This lab was designed to demonstrate the method to measure the intrinsic viscosity of the prepared polystyrene. Intrinsic viscosity‚ which is measured from the flow time of a solution through a simple glass capillary‚ has considerable historical importance for establishing the very existence of polymer molecules
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relatively high viscosity index (Ştefănescu et al.‚ 2005; Wikipedia‚ 2016b). Viscosity is defined as a measure of a resistance against its flow‚ which can be measured by numerous of methods while the viscosity index is a measure of changes in viscosity with temperature. Few articles have noted out the importance of viscosity index in a lubricant. Fitch (2012) mentioned it is too often the viscosity index is disregarded as a lubricant selection parameter as it is very important. The viscosity index of lubricants
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experiment aimed to study the effect of various denaturants on albumin and casein protein extracts through viscosity measurements. 5 mL samples of native and denatured protein solutions were prepared‚ using -mercaptoethanol‚ urea and SDS as denaturants for albumin‚ and NaOH‚ NaCL‚ HCL‚ -mercaptoethanol‚ urea and SDS for casein. 5 mL blank solutions for each denaturant used were also prepared. The viscosity of the solutions were determined using Ostwald viscometer. ____________________________________________________________________________________
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trial. At the temperature of 70 Celsius degrees the viscosity appeared to be very low‚ and as it the temperature of glycerin continued to adjust to the room temperature I have observed that the viscosity started to increase. As every 4 temperature drops which each occurred within a handful of seconds the viscosity gradually increased. Moreover‚ when I used the 10 Celsius glycerin‚ the viscosity was extremely high. Moreover‚ I have found that as viscosity increases my results would change‚ this is because
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SPU 27 Problem Set 7 Due in TF’s homework box before class on Thursday‚ October 31st You are encouraged to work in groups‚ but all submitted work must be your own. If you work with others‚ please note who they are. Please type or write your answers on a separate sheet of paper. Your work must be organized and legible – if your TF can′ t understand what you wrote‚ they won′ t give you credit. Show your work for derivations and calculations. Be sure to calculate all results fully (don′ t leave
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denaturants act upon or denature protein differently. This was determined using the principle of viscometry. An Ostwald viscometer was used to measure the viscosity of the prepared native‚ blank‚ denatured native and blank with denaturant solutions. The time required for the said solutions to pass through the viscometer were recorded and their viscosities were then calculated using the data. Experimentally‚ urea was found to be the best out of the six denaturants that were used. Results and Discussion
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body. * To understand how to interpret a graph of blood Bessel radius versus blood flow rate. * To understand how blood viscosity affects blood flow rate. * To list the components in the blood that contribute to blood viscosity. * To explain conditions that might lead to viscosity changes in the blood. * To understand how to interpret a graph of viscosity versus blood flow. * To understand how blood vessel length affects blood flow rate. * To explain conditions that can lead
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