scholarly journals PROTOPLASMIC VISCOSITY CHANGES DURING MITOSIS IN THE EGG OF CHAETOPTERUS

1948 ◽  
Vol 95 (1) ◽  
pp. 57-68 ◽  
Author(s):  
L. V. HEILBRUNN ◽  
W. L. WILSON
Keyword(s):  
Protoplasmic Viscosity ◽  
Viscosity Changes

scholarly journals Temperature and the Viscosity of Protoplasm

1924 ◽  
Vol 13 (2) ◽  
pp. 331-339 ◽  
Author(s):  
C. F. A. Pantin
Keyword(s):  
Chemical Process ◽  
Plant Cells ◽  
Effect Of Temperature ◽  
Biological Processes ◽  
Nereis Diversicolor ◽  
Centrifuge Method ◽  
Temperature Coefficients ◽  
Protoplasmic Viscosity ◽  
Viscosity Factor ◽  
Viscosity Changes

(1) The effect of temperature on the viscosity of the protoplasm has been determined in the unripe eggs of Nereis diversicolor by the centrifuge method.The viscosity rises as the temperature falls, the rise becoming rapid near 0°C.(2) These changes of viscosity with temperature are similar to those described by Weber (21) in the protoplasm of certain plant cells.(3) Attention is drawn to the fact that the temperature coefficients of biological processes should be corrected for the viscosity of the protoplasm in which they occur.(4) It is shown that the relative changes of protoplasmic viscosity with temperature are probably of the order required to make the temperature coefficients of biological processes constant when corrected for the viscosity factor.(5) The magnitude of the temperature coefficients of biological processes when corrected for viscosity changes is probably of the same order as that of the temperature coefficients of a chemical process when corrected for changes in the viscosity of its medium.

Improving Wire Sweep Performance by Measuring Degree of Cure of Epoxy Mold Compounds

2011 ◽  
Author(s):  
Sheila Liza B. Dal
Keyword(s):  
Differential Scanning Calorimetry ◽  
Shelf Life ◽  
Trial And Error ◽  
Active Components ◽  
Scanning Calorimetry ◽  
Degree Of Cure ◽  
Electronic Package ◽  
Viscosity Changes ◽  
Epoxy Mold Compounds

Abstract The choice of epoxy mold compound (EMC) for an electronic package is based mostly on how much protection it provides to the active components in the package. But the choice is not a straightforward process. Rather it is mostly trial and error using different assembly parameters to find the most robust material while assembly defects are monitored. One such defect associated to EMC processing is wire sweep, and many studies have shown that it is mainly caused by viscosity changes in the EMC. In this study, samples of EMC in various stages of shelf life and staging times were analyzed for degree of cure using a method called differential scanning calorimetry (DSC). Samples are then processed at assembly for wire sweep measurement. It was found out that degree of cure increases with staging time at different rates for each shelf life. It was also found out that wire sweep did not only increase with degree of cure but it was also found to be predictable with respect to the latter. Using this information, the age and staging limit for each material was identified that would not cause wire sweep issues.

A mitochondria-targeted near-infrared fluorescent probe for imaging viscosity in living cells and a diabetic mice model

2021 ◽  
Author(s):  
Bochao Chen ◽  
Shumei Mao ◽  
Yanyan Sun ◽  
Liyuan Sun ◽  
Ning Ding ◽  
...  
Keyword(s):  
Mouse Model ◽  
Fluorescent Probe ◽  
Near Infrared ◽  
Diabetic Mouse ◽  
Living Cells ◽  
Pancreatic Tissue ◽  
Diabetic Mice ◽  
Mice Model ◽  
Viscosity Changes

A mitochondria-targeted near-infrared fluorescent probe NIR-V with 700 nm emission was designed to monitor cell viscosity changes, which was applied to detect the intracellular viscosity and imagine pancreatic tissue in diabetic mouse model.

Sensitivity to viscosity changes and subsequent estimates of satiety across different senses

Appetite ◽  
2019 ◽  
Vol 133 ◽  
pp. 101-106 ◽  
Author(s):  
Robert Pellegrino ◽  
Jourdan D. Jones ◽  
Grace E. Shupe ◽  
Curtis R. Luckett
Keyword(s):  
Viscosity Changes

scholarly journals Viscosity Measurement of Olive Oil under Pressure

2021 ◽  
Vol 6 (5) ◽  
Author(s):  
Pawlicki LT
Keyword(s):  
Phase Transition ◽  
High Pressure ◽  
Phase Transitions ◽  
Liquid Phase ◽  
Olive Oil ◽  
Measurement Method ◽  
Viscosity Measurement ◽  
Food Preservation ◽  
Characteristic Frequencies ◽  
Viscosity Changes

This article presents changes in the viscosity of olive oil during compression. The test was carried out indirectly by measuring the dependence of the resonance frequency of the piezoelectric immersed in olive oil on pressure. For this purpose, for successive pressures, the resonance curves were read and the values of the characteristic frequencies were determined. Viscosity changes were analysed and related to the compression and crystallization taking place in the tested substance. During this research, a phase transition from the liquid phase to the alpha crystalline phase was detected, during which the resonant frequency of the tested piezoelectric reached a minimum and the viscosity related to this frequency reached a maximum. The measurement method developed in this paper can be used to detect the phase transitions of oils subjected to pressure. This may find application in the oil production and high-pressure food preservation industries for which this knowledge is essential for the safe and trouble-free use of their machines.

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