Viscosity of Liquids PDF Download
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Author: Dabir S. Viswanath
Publisher: Springer Science & Business Media
ISBN: 1402054823
Category : Technology & Engineering
Languages : en
Pages : 669
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Book Description
This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.
Author: Dabir S. Viswanath
Publisher: Springer Science & Business Media
ISBN: 1402054823
Category : Technology & Engineering
Languages : en
Pages : 669
Get Book Here
Book Description
This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.
Author: Albert Ernest Dunstan
Publisher: Legare Street Press
ISBN: 9781016384704
Category :
Languages : en
Pages : 0
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Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Karl Stephan
Publisher: Springer
ISBN: 9781475769333
Category : Technology & Engineering
Languages : en
Pages : 268
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Book Description
The physical properties of fluids are perhaps among the most extensively investigated physical constants of any single group of materials. This is particularly true of the thermodynamic prop erties of pure substances since the condition of thermodynamic equilibrium provides the simplest considerations for experimental measurement as well as theoretical treatment. In the case of non equilibrium transport properties, the situation is significantly complicated by the necessity of measurement of gradients in the experiment and the mathematical difficulties in handling non equilibrium distribution functions in theoretical treatments. Hence, our knowledge of the trans port properties of gases and liquids is perhaps one order of magnitude lower than for equilibrium thermodynamic properties. This situation is very much apparent when examining the available nu merical data on the viscosity of fluids particularly at high pressures. In this work, the authors have performed an outstanding contribution to the engineering literature by their critical evaluation of the pressure dependence of the available data on the viscosity of selected substances. The recommended values reported in the tables and figures also incorporate the saturated liquid and gas states as well as the data of the dilute gas in an attempt to integrate the present work with the recently published work by CINDAS/Purdue University on the viscosity of fluids at low pressures [166]. A deliberate effort was made to treat as many of the substances in the CINDAS volume as possible for which adequate high pressure data exist.
Author: Emil Hatschek
Publisher:
ISBN:
Category : Viscosity
Languages : en
Pages : 264
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Book Description
Author: S. V. Gupta
Publisher: Springer Science & Business Media
ISBN: 3319048589
Category : Science
Languages : en
Pages : 266
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Book Description
This book is written for scientists involved in the calibration of viscometers. A detailed description for stepping up procedures to establish the viscosity scale and obtaining sets of master viscometers is given in the book. Uncertainty considerations for standard oils of known viscosity are presented. The modern viscometers based on principles of tuning fork, ultrasonic, PZT, plate waves, Love waves, micro-cantilever and vibration of optical fiber are discussed to inspire the reader to further research and to generate improved versions. The primary standard for viscosity is pure water. Measurements of its viscosity with accuracy/uncertainty achieved are described. The principles of rotational and oscillation viscometers are explained to enhance the knowledge in calibration work. Devices used for specific materials and viscosity in non SI units are discussed with respect to the need to correlate viscosity values obtained by various devices. The description of commercial viscometers meets the needs of the user.
Author: Malcolm C. Bourne
Publisher: Elsevier
ISBN: 0323162592
Category : Computers
Languages : en
Pages : 340
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Book Description
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
Author: Carl L. Yaws
Publisher:
ISBN:
Category : Chemicals
Languages : en
Pages :
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Book Description
Author: James E. Funk
Publisher: Springer Science & Business Media
ISBN: 1461531187
Category : Technology & Engineering
Languages : en
Pages : 791
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Book Description
Wisdom is the principal thing; therefore get wisdom; and with all thy getting, get understanding. Proverbs 4:7 In the early chapters of the book of Proverbs there is a strong emphasis on three words: knowledge, understanding, and wisdom. Perhaps we can apply these words to our philosophy behind the technology of Predictive Process Control. Knowledge is the accumulation of information provided by education as we begin to store the data in our brains that should prepare us for the challenges of the manufacturing environment. It applies to every level and every opportunity of education, formal and informal. This is simply to Know, without any requirement except a good memory, and is the basis for the following two thoughts. Understanding is the assimilation of knowledge, or the thinking process, as we begin to arrange and rearrange the data we Know for quick recall as it may be needed. This also applies to every level and opportunity of education. It is Know-Why based upon what we Know, and it requires some scepticism of oversimplified answers and a hunger for mental consistency. Wisdom is the application of both knowledge and understanding in real life enterprises. As we apply both our knowledge and understanding in those situations, all three are further enhanced by each progressive experience. This is that wonderful Know-How - to apply our education based upon Know-why, which was based upon Knowledge - which provides the confidence we need to advance in all phases of performance.
Author: Merle C. Potter
Publisher: McGraw Hill Professional
ISBN: 007159454X
Category : Study Aids
Languages : en
Pages : 260
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Book Description
Study faster, learn better--and get top grades with Schaum's Outlines Millions of students trust Schaum's Outlines to help them succeed in the classroom and on exams. Schaum's is the key to faster learning and higher grades in every subject. Each Outline presents all the essential course information in an easy-to-follow, topic-by-topic format. You also get hundreds of examples, solved problems, and practice exercises to test your skills. Use Schaum's Outlines to: Brush up before tests Find answers fast Study quickly and more effectively Get the big picture without spending hours poring over lengthy textbooks Fully compatible with your classroom text, Schaum's highlights all the important facts you need to know. Use Schaum's to shorten your study time--and get your best test scores! This Schaum's Outline gives you: A concise guide to the standard college course influid dynamics 480 problems with answers or worked-out solutions Practice problems in multiple-choice format like thoseon the Fundamentals of Engineering Exam
Author: Daniel D. Joseph
Publisher: Springer Science & Business Media
ISBN: 1461244625
Category : Science
Languages : en
Pages : 772
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Book Description
This book is about two special topics in rheological fluid mechanics: the elasticity of liquids and asymptotic theories of constitutive models. The major emphasis of the book is on the mathematical and physical consequences of the elasticity of liquids; seventeen of twenty chapters are devoted to this. Constitutive models which are instantaneously elastic can lead to some hyperbolicity in the dynamics of flow, waves of vorticity into rest (known as shear waves), to shock waves of vorticity or velocity, to steady flows of transonic type or to short wave instabilities which lead to ill-posed problems. Other kinds of models, with small Newtonian viscosities, give rise to perturbed instantaneous elasticity, associated with smoothing of discontinuities as in gas dynamics. There is no doubt that liquids will respond like elastic solids to impulses which are very rapid compared to the time it takes for the molecular order associated with short range forces in the liquid, to relax. After this, all liquids look viscous with signals propagating by diffusion rather than by waves. For small molecules this time of relaxation is estimated as lQ-13 to 10-10 seconds depending on the fluids. Waves associated with such liquids move with speeds of 1 QS cm/s, or even faster. For engineering applications the instantaneous elasticity of these fluids is of little interest; the practical dynamics is governed by diffusion, ·say, by the Navier-Stokes equations. On the other hand, there are other liquids which are known to have much longer times of relaxation.
