Morphology and rheological properties of nanocomposites based on nitrile rubber and organophilic layered silicates

2003 ◽  
Vol 52 (7) ◽  
pp. 1203-1208 ◽  
Author(s):  
Jin-tae Kim ◽  
Taeg-su Oh ◽  
Dong-ho Lee
Keyword(s):  
Rheological Properties ◽  
Nitrile Rubber ◽  
Layered Silicates

Dynamic mechanical and rheological properties of nitrile rubber nanocomposites based on TiO2, Ca3(PO4)2 and layered silicate

2013 ◽  
Vol 48 (19) ◽  
pp. 2325-2339 ◽  
Author(s):  
PC Thomas ◽  
E Tomlal Jose ◽  
Gejo George ◽  
Sabu Thomas ◽  
Kuruvilla Joseph
Keyword(s):  
Rheological Properties ◽  
Layered Silicate ◽  
Nitrile Rubber ◽  
Dynamic Mechanical ◽  
Rubber Nanocomposites

Corrigendum to “Mechanical and rheological properties of nitrile rubber/fluoromica composites” [Applied Clay Science, Volume 162 (2018) 165–174]

2019 ◽  
Vol 179 ◽  
pp. 105176
Author(s):  
Felipe N. Linhares ◽  
Cléverson F.S. Gabriel ◽  
Ana Maria F. de Sousa ◽  
Regina Célia R. Nunes
Keyword(s):  
Rheological Properties ◽  
Science Volume ◽  
Nitrile Rubber

Mechanical and rheological properties of nitrile rubber/fluoromica composites

2018 ◽  
Vol 162 ◽  
pp. 165-174 ◽  
Author(s):  
Felipe N. Linhares ◽  
Cléverson F.S. Gabriel ◽  
Ana Maria F. de Sousa ◽  
Regina Célia Reis Nunes
Keyword(s):  
Rheological Properties ◽  
Nitrile Rubber

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

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