An Analytical Model To Determine the Rheological Properties of Well Fluids Using a Novel Downhole Sensor

2010 ◽  
Author(s):  
Nolys Javier Rondon ◽  
Mac Naughton ◽  
Maria Antonieta Barrufet ◽  
Gioia Falcone
2021 ◽  
Author(s):  
Roberto Spina ◽  
Bruno Cavalcante

The objective of the present work is to study the raster generation to realize Fused Filament Fabrication parts. The research in this paper focused on the evaluation of the deposition of a simple geometry with a FFF machine, supported by an analytical model to compute the build time, also evaluating the geometrical variations caused by changes in process parameters. The main parameters were the print temperature and speed as a function of the thermal and rheological properties of the PLA filament. The study identified essential correlations between process parameters, raster dimensions, and filament properties. An experimental procedure, supported by an analytical model, was implemented for computing raster time and material dimensions.


Author(s):  
Amin Mehrabian ◽  
Younane Abousleiman

Despite recent advances in hydro-mechanical characterization of brain tissue [1], existing models remain inadequate due to complexities associated with the brain’s geometry and rheological properties [2] as well as limited knowledge on the mechanisms which control the CerebroSpinal Fluid (CSF) absorption or formation and their impact on the extracellular fluid content changes inside parenchyma [3].


1988 ◽  
Vol 49 (C8) ◽  
pp. C8-911-C8-912
Author(s):  
Yu. V. Rakitin ◽  
V. T. Kalinnikov
Keyword(s):  

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  

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.


Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz

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