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Mechanics of gelation describes processes relevant to sol-gel process. In a static sense, the fundamental difference between a liquid and a solid is that the solid has elastic resistance against a shearing stress while a liquid does not. Thus, a simple liquid will not typically support a transverse acoustic phonon, or shear wave. Gels have been ...
Gelatinization temperature also depends on the amount of damaged starch granules; these will swell faster. Damaged starch can be produced, for example, during the wheat milling process, or when drying the starch cake in a starch plant. [5] There is an inverse correlation between gelatinization temperature and glycemic index. [4]
The sol–gel process is a wet-chemical technique used for the fabrication of both glassy and ceramic materials. In this process, the sol (or solution) evolves gradually towards the formation of a gel-like network containing both a liquid phase and a solid phase.
Gel point, the transition point from a polymer solution to gel, is a function of the extent of reaction or the fraction of functional groups reacted. Gelation time is the time interval between the onset of reaction– by heating, addition of catalyst into a liquid system, etc.– and gel point.
Random graph theory of gelation is a mathematical theory for sol–gel processes.The theory is a collection of results that generalise the Flory–Stockmayer theory, and allow identification of the gel point, gel fraction, size distribution of polymers, molar mass distribution and other characteristics for a set of many polymerising monomers carrying arbitrary numbers and types of reactive ...
An inexpensive, non-toxic example of a non-Newtonian fluid is a suspension of starch (e.g., cornstarch/cornflour) in water, sometimes called "oobleck", "ooze", or "magic mud" (1 part of water to 1.5–2 parts of corn starch). [22] [23] [24] The name "oobleck" is derived from the Dr. Seuss book Bartholomew and the Oobleck. [22]
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Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. [1]When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution.