Relaxation Spectra and Viscoelastic Behavior of a Model Hydrophobically Modified Alkali-Soluble Emulsion (HASE) Polymer in Salt/SDS Solutions

2000 ◽  
Vol 231 (1) ◽  
pp. 52-58 ◽  
Author(s):  
H. Tan ◽  
K.C. Tam ◽  
R.D. Jenkins
Keyword(s):  
Viscoelastic Behavior ◽  
Relaxation Spectra ◽  
Hydrophobically Modified

Viscoelastic Behavior of Aqueous Solutions of Hydrophobically-Modified Water-Soluble Polypeptides

2008 ◽  
Author(s):  
Katsuhiro Inomata ◽  
Tomokazu Takai ◽  
Hideki Sugimoto ◽  
Eiji Nakanishi ◽  
Albert Co ◽  
...  
Keyword(s):  
Aqueous Solutions ◽  
Viscoelastic Behavior ◽  
Water Soluble ◽  
Hydrophobically Modified

Interference effects in Mössbauer relaxation spectra

1977 ◽  
Vol 38 (6) ◽  
pp. 691-696 ◽  
Author(s):  
F. Hartmann-Boutron ◽  
D. Spanjaard
Keyword(s):  
Interference Effects ◽  
Relaxation Spectra

SPIN RELAXATION SPECTRA OF Γ8 QUARTET

1976 ◽  
Vol 37 (C6) ◽  
pp. C6-85-C6-88
Author(s):  
G. K. SHENOY ◽  
B. D. DUNLAP ◽  
S. DATTAGUPTA ◽  
L. ASCH
Keyword(s):  
Spin Relaxation ◽  
Relaxation Spectra

Influence of Polymer Charge, Temperature, and Surfactants on Surface Sizing of Liner and Greaseproof Paper With Hydrophobically Modified Starch

TAPPI Journal ◽  
2009 ◽  
Vol 8 (2) ◽  
pp. 33-38 ◽  
Author(s):  
ANNA JONHED ◽  
LARS JÄRNSTRÖM
Keyword(s):  
Phase Separation ◽  
Contact Angles ◽  
Low Ph ◽  
Hydrophobically Modified ◽  
Paper Sizing ◽  
Surface Sizing ◽  
Separation Temperature ◽  
Hydrophobic Nature ◽  
Sizing Agents ◽  
Charge Temperature

The aim of this study was to investigate the properties of hydrophobically modified (HM) quaterna-ry ammonium starch ethers for paper sizing. These starches possess temperature-responsive properties; that is, gelation or phase separation occurs at a certain temperature upon cooling. This insolubility of the HM starches in water at room temperature improved their performance as sizing agents. The contact angles for water on sized liner were substantially larger than on unsized liner. When the application temperature was well above the critical phase-separation temperature, larger contact angles were obtained for liner independently of pH compared with those at the lower application temperature. Cobb60 values for liner decreased upon surface sizing, with a low pH and high application temperature giving lower water penetration. Contact angles on greaseproof paper decreased upon sur-face sizing as compared to unsized greaseproof paper, independently of pH and temperature. Greaseproof paper showed no great difference between unsized substrates and substrates sized with HM starch at different pH. This is probably due to the already hydrophobic nature of greaseproof paper. However, the Cobb60 values increased at low pH and low application temperature. Surfactants were added to investigate how they affect the sized surface. Addition of surfactant reduces the contact angles, in spite of indications of complex formation.

Controlling porosity and density of nanocellulose aerogels for superhydrophobic light materials

TAPPI Journal ◽  
2018 ◽  
Vol 17 (03) ◽  
pp. 145-153 ◽  
Author(s):  
Chengua Yu ◽  
Feng Wang ◽  
Shiyu Fu ◽  
Lucian Lucia
Keyword(s):  
Contact Angle ◽  
Freeze Drying ◽  
Engine Oil ◽  
High Porosity ◽  
Water Mixture ◽  
Waste Engine Oil ◽  
Hydrophobically Modified ◽  
Static Contact ◽  
Oil Water ◽  
Hydrophobic Material

A very low-density oil-absorbing hydrophobic material was fabricated from cellulose nanofiber aerogels–coated silane substances. Nanocellulose aerogels (NCA) superabsorbents were prepared by freeze drying cellulose nanofibril dispersions at 0.2%, 0.5%, 0.8%, 1.0%, and 1.5% w/w. The NCA were hydrophobically modified with methyltrimethoxysilane. The surface morphology and wettability were characterized by scanning electron microscopy and static contact angle. The aerogels displayed an ultralow density (2.0–16.7 mg·cm-3), high porosity (99.9%–98.9%), and superhydrophobicity as evidenced by the contact angle of ~150° that enabled the aerogels to effectively absorb oil from an oil/water mixture. The absorption capacities of hydrophobic nanocellulose aerogels for waste engine oil and olive oil could be up to 140 g·g-1 and 179.1 g·g-1, respectively.

Nonlinear Viscoelastic Finite Element Analysis of Adhesive Joints

1988 ◽  
Vol 16 (3) ◽  
pp. 146-170 ◽  
Author(s):  
S. Roy ◽  
J. N. Reddy
Keyword(s):  
Finite Element Analysis ◽  
Finite Element ◽  
Viscoelastic Behavior ◽  
Bonded Joints ◽  
Adhesively Bonded ◽  
Element Analysis ◽  
Adhesively Bonded Joints ◽  
Nonlinear Viscoelastic ◽  
Structural Failures ◽  
Updated Lagrangian

Abstract A good understanding of the process of adhesion from the mechanics viewpoint and the predictive capability for structural failures associated with adhesively bonded joints require a realistic modeling (both constitutive and kinematic) of the constituent materials. The present investigation deals with the development of an Updated Lagrangian formulation and the associated finite element analysis of adhesively bonded joints. The formulation accounts for the geometric nonlinearity of the adherends and the nonlinear viscoelastic behavior of the adhesive. Sample numerical problems are presented to show the stress and strain distributions in bonded joints.

Macrophage Adhesion and Phenotypic Shifts on Hydrophobically Modified Hydrogels

2019 ◽  
Author(s):  
Zihao Xu ◽  
Doh-Gyu Hwang ◽  
Michael D. Bartlett ◽  
Shan Jiang ◽  
Kaitlin M. Bratlie
Keyword(s):  
Hydrophobically Modified ◽  
Macrophage Adhesion

Influence of κ-Carrageenan, Modified Starch and Inulin Addition on Rheological and Sensory Properties of Non-fat and Non-added Sugar Dairy Dessert

2020 ◽  
Vol 16 (4) ◽  
pp. 462-469
Author(s):  
Zhaleh Sheidaei ◽  
Bahareh Sarmadi ◽  
Seyede M. Hosseini ◽  
Fardin Javanmardi ◽  
Kianoush Khosravi-Darani ◽  
...  
Keyword(s):  
Storage Modulus ◽  
Loss Modulus ◽  
Viscoelastic Behavior ◽  
Textural Properties ◽  
Complex Viscosity ◽  
Sensory Properties ◽  
Modified Starch ◽  
Consumer Health ◽  
Added Sugar ◽  
Textural Parameters

<P>Background: The high amounts of fat, sugar and calorie existing in dairy desserts can lead to increase the risk of health problems. Therefore, the development of functional and dietary forms of these products can help the consumer health. </P><P> Objective: This study aims to investigate the effects of &#954;-carrageenan, modified starch and inulin addition on rheological and sensory properties of non-fat and non-added sugar dairy dessert. </P><P> Methods: In order to determine the viscoelastic behavior of samples, oscillatory test was carried out and the values of storage modulus (G′), loss modulus (G″), loss angle tangent (tan &#948;) and complex viscosity (&#951;*) were measured. TPA test was used for analysis of the desserts’ texture and textural parameters of samples containing different concentrations of carrageenan, starch and inulin were calculated. </P><P> Results: All treatments showed a viscoelastic gel structure with the storage modulus higher than the loss modulus values. Increasing amounts of &#954;-carrageenan and modified starch caused an increase in G′ and G″ as well as &#951;* and a decrease in tan &#948;. Also, firmness and cohesiveness were enhanced. The trained panelists gave the highest score to the treatment with 0.1% &#954;-carrageenan, 2.5% starch and 5.5% inulin (sucralose as constant = 0.25%) and this sample was the best treatment with desirable attributes for the production of non-fat and non-added sugar dairy dessert. </P><P> Conclusion: It can be concluded that the concentration of &#954;-carrageenan and starch strongly influenced the rheological and textural properties of dairy desserts, whereas the inulin content had little effect on these attributes.</P>

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