Effective viscosity的問題,透過圖書和論文來找解法和答案更準確安心。 我們找到下列包括價格和評價等資訊懶人包

Effective viscosity的問題,我們搜遍了碩博士論文和台灣出版的書籍,推薦Cullimore, D. Roy寫的 Practical Atlas for Bacterial Identification 可以從中找到所需的評價。

另外網站A new effective viscosity model for nanofluids | Emerald Insight也說明:Yet, effective viscosity models have received much less attention, despite viscosity being a significant feature of fluids. Fluid viscosity ...

國立臺灣科技大學 營建工程系 廖敏志所指導 張毓芸的 決定再生瀝青黏結料混合程度與混合現象評估 (2021),提出Effective viscosity關鍵因素是什麼,來自於混合程度、原子力顯微鏡試驗、線性振幅掃描試驗、多重應力潛變恢復試驗、拌合圖、再生路面刨除料、再生瀝青黏結料。

而第二篇論文國立嘉義大學 食品科學系研究所 呂英震所指導 黃政雄的 開發益生菌酸奶油抹醬 (2021),提出因為有 酸奶油、發酵、副乾酪乳桿菌的重點而找出了 Effective viscosity的解答。

最後網站Which effective viscosity? - Macquarie University則補充:For congested magma deforming well in excess of the dilute limit (particle concentrations >40% by volume), sudden changes in the effective or relative viscosity ...

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除了Effective viscosity,大家也想知道這些:

Practical Atlas for Bacterial Identification

為了解決Effective viscosity的問題,作者Cullimore, D. Roy 這樣論述:

Published nearly ten years ago, the first edition of Practical Atlas for Bacterial Identification broke new ground with the wealth of detail and breadth of information it provided. The second edition is poised to do the same. Differing fundamentally from the first edition, this book begins by introd

ucing the concept of bacteria community intelligence as reflected in corrosion, plugging, and shifts in the quality parameters in the product whether it be water, gas, oil, or even air. It presents a new classification system for bacterial communities based upon their effect and activities, and not

their composition.The book represents a radical departure from the classical reductionist identification of bacteria dominated by genetic and biochemical analyses of separated strains. The author takes a holistic approach based on form, function, and habitat of communities (consorms) of bacteria in

real environments. He uses factors related to the oxidation-reduction potential at the site where the consorm is active and the viscosity of the bound water within that consorm to position their community structures within a two-dimensional bacteriological positioning system (BPS) that then allows t

he functional role to be defined. This book has an overarching ability to define bacterial activities as consorms in a very effective and applied manner useful to an applied audience involved in bacterial challenges.Organized for ease of use, the book allows readers to start with the symptom, uncove

r the bacterial activities, and then indentify the communities distinctly enough to allow management and control practices that minimize the damage. The broad spectrum approach, new to this edition, lumps compatible bacteria together into a relatively harmonious consortia that share a common primary

purpose. It gives a big picture view of the role of bacteria not as single strains but collectively as communities and uses this information to provide key answe Roy Cullimore has a PhD in Agricultural Microbiology and went on to develop a number of patents, edited a series of books for CRC Press

on Sustainable Water Wells, and has published in the area of applied microbial ecology. Cullimore was involved in deep-ocean research and presently has seven experiments on the RMS Titanic together with experiments on other ship wrecks to determine the rates of decay.

決定再生瀝青黏結料混合程度與混合現象評估

為了解決Effective viscosity的問題,作者張毓芸 這樣論述:

近年來回收瀝青鋪面(Reclaimed Asphalt Pavement, RAP)循環再利用成為備受重視之議題,如何有效地重複使用RAP,達到循環經濟的概念為目前各界共同努力之目標。RAP具有高變異性,主要是由於RAP中老化瀝青可活化的程度(Degree of Activity, DoA)不易評估,可活化的老化瀝青含量會受RAP添加量、RAP中瀝青含量、拌合溫度、拌合時間、以及再生劑添加量等因素影響,進而影響新舊瀝青混合程度(Degree of Blending, DoB)。DoB為再生瀝青混凝土配合設計中非常重要須考量之參數,但此參數目前還尚無法完全確定其數值,通常僅能以推估的方式決定之

,因此本研究以評估混合程度為目標,透過使用從兩種不同來源之RAP中萃取還原出之再生瀝青黏結料(Recovered Asphalt Binder, RAB),計算不同之再生瀝青黏結料取代新鮮瀝青之比例(Replaced Virgin Binder, RVB)與新鮮瀝青混合製作出混合瀝青,進行各項基本物性、流變試驗及原子力顯微鏡試驗分析其混合前後之趨勢,並找出再生瀝青之混合程度。根據韌性試驗結果顯示最大瞬間載重隨著再生瀝青取代量上升而逐漸上升,在取代量介於20%~30%時達到最佳值,至取代量大於30%時開始下降;多重應力潛變恢復試驗之結果顯示當取代量大於20%時之混合瀝青已達到可承受重度交通量之標

準;線性振幅掃描試驗顯示Nf / ESALs值隨著取代量升高而提升,在取代量介於20%~30%時達到最佳值,而後下降;頻率掃描試驗結果顯示從25℃之主曲線可知僅需使用20%~30%之老化瀝青取代新鮮瀝青,即可大幅改善基底瀝青之性能。由韌性、多重應力潛變恢復試驗及線性振福掃描之結果可得知兩種再生瀝青黏結料之最佳取代量分別為24.8%與22%,再透過公式反推可得知在RAP含量為20%時混合程度約為100%;含量為30%時混合程度約為69%;含量為40%時混合程度約為51.7%。原子力顯微鏡之結果顯示出再生瀝青黏結料微觀結構隨再生瀝青增加而產生峰相(Bee Phase)之崩解,與純瀝青的完整峰相結構

截然不同,推測再生瀝青黏結料受萃取過程中所加入之甲苯影響甚大,或是因其他添加劑(如再生劑或改質劑)加入而導致峰相結構顯示崩解。瀝青拌合圖建議應考量韌性、黏結力、車轍以及疲勞等相關平衡性質,傳統仰賴黏滯度之拌合圖恐造成誤判。

開發益生菌酸奶油抹醬

為了解決Effective viscosity的問題,作者黃政雄 這樣論述:

酸奶油(Sour cream)是一種在北美、墨西哥、北歐與東歐等地區相當受歡迎的發酵乳製品。本研究使用煉乳脂,分別加入五種不同菌粉配方(分別為A、B、C、D、E),並於所有組別中添加Lactobacillus paracasei LYC1560進行共同發酵以製作酸奶油。首先測定不同菌株組合於發酵期間之酸鹼值、可滴定酸度與總乳酸菌數之變化,並透過其結果挑選適合之酸奶油發酵條件。對發酵完畢之酸奶油進行其中L. paracasei LYC1560之耐胃酸膽鹼試驗。再進行為期8周之4℃冷藏保藏性試驗,探討儲藏期間酸奶油酸鹼值、可滴定酸度、L. paracasei LYC1560菌數、全質構分析、黏度

與離水率之變化。最後,對樣品進行官能品評。結果顯示發酵條件為37℃18小時較為合適,此時所有菌株組合均達到可滴定酸度0.5% w/v及總乳酸菌數8 logCFU/ml。於酸奶油中之L. paracasei LYC1560對pH3.0的環境具有良好的耐受性,而在0.5%膽鹽的環境中儘管存活率有限,但各菌株組合仍保有5 logCFU/ml以上之活菌數,顯示其段膽鹽具有一定程度的耐受性。在8周的保藏性試驗中,第0至2周時酸鹼值急遽下降而可滴定酸度、黏度與黏附性則大幅上升,除A、B、E三個菌株組合之L. paracasei LYC1560菌數於第8周顯著提升外,各組諸如酸鹼值、可滴定酸度、黏度等數值於

第6周後皆趨於平穩。最後進行官能品評,結果顯示菌株組合E的外觀、香氣、質地、酸度、風味等五項評分標準皆為各組間最低者,其整體接受度與喜好性排名亦均為各組間最低;而菌株組合A在外觀與整體接受度均為各組間最高,喜好性排名同樣為各組間最高且顯著高於E(p