نتایج جستجو برای: surface tension

تعداد نتایج: 683760  

Journal: :The Journal of Experimental Medicine 2003
P. Lecomte du Noüy

1. Over 3,000 measurements of surface tension of sera have been made with the ring method, and they have yielded a new phenomenon, the spontaneous and rapid decrease of the surface tension of a serum in function of the time. 2. Generally, after 10 minutes the surface tension reaches a value which is practically constant. At least, the decrease is very much slower. After stirring, a rise occurs ...

Abstract In this paper interparticle potential model of the lattice Boltzmann method (LBM) is used to simulate deformation and breakup of a falling droplet under gravity force. First this model is applied to ensure that the surface tension effect is properly implemented in this model. Two tests have been considered. First, it has been checked an initial square drop in a 2D domain can freely def...

Journal: :Physical review letters 2013
Alba Pulido-Companys Josep Claret Jordi Ignés-Mullol Francesc Sagués

We present experiments in which the laterally confined flow of a surfactant film driven by controlled surface tension gradients causes the subtended liquid layer to self-organize into an inner upstream microduct surrounded by the downstream flow. The anomalous interfacial flow profiles and the concomitant backflow are a result of the feedback between two-dimensional and three-dimensional microf...

Journal: :Advances in colloid and interface science 2014
Luis G MacDowell Jorge Benet Nebil A Katcho Jose M G Palanco

In this paper we review simulation and experimental studies of thermal capillary wave fluctuations as an ideal means for probing the underlying disjoining pressure and surface tensions, and more generally, fine details of the Interfacial Hamiltonian Model. We discuss recent simulation results that reveal a film-height-dependent surface tension not accounted for in the classical Interfacial Hami...

Journal: :Physical review letters 2010
C Cammarota A Cavagna I Giardina G Gradenigo T S Grigera G Parisi P Verrocchio

We study dynamic heterogeneities in a model glass former whose overlap with a reference configuration is constrained to a fixed value. We find that the system phase separates into regions of small and large overlap, indicating that a nonzero surface tension plays an important role in the formation of dynamical heterogeneities. We calculate an appropriate thermodynamic potential and find evidenc...

Journal: :Physical review. E, Statistical, nonlinear, and soft matter physics 2003
T V Savina A A Golovin S H Davis A A Nepomnyashchy P W Voorhees

Consider faceting of a crystal surface caused by strongly anisotropic surface tension, driven by surface diffusion and accompanied by deposition (etching) due to fluxes normal to the surface. Nonlinear evolution equations describing the faceting of 1+1 and 2+1 crystal surfaces are studied analytically, by means of matched asymptotic expansions for small growth rates, and numerically otherwise. ...

2002
Nitin Sharma Shreyas Mandre Yong Chen

Surface tension, a line force, is a unique type of force, which scales directly to length. When the dimension of interest shrinks down to sub-millimeter range, the size range typical for MEMS devices, surface-tension force becomes dominant over most other forces, such as those based on pressure (surface force) or mass (body force), e.g., see [1,2]. This dominance of surface tension has most typ...

Journal: :journal of paramedical sciences 0
sara sohrabvandi department of food science and technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran amene nematollahi 2students’ research committee, department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, shahid beheshti university of medical sciences, tehran amir mohammad mortazavian department of food science and technology, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, shahid beheshti university of medical sciences, tehran, iran reza vafaee proteomics research center, faculty of pharmaceutical sciences, shahid beheshti university of medical sciences, tehran

effects of homogenization sequence (before or after heating) and homogenization pressure (0, 50, or 150 bar) were studied on the certain textural properties of milk-based creamy dessert including hardness, surface tension and syneresis. also, the microstructure of the treatments was analyzed using scanning electron microscopy (sem). homogenization at 50 bar after heating led to the highest hard...

Journal: :iranian chemical communication 2015
hajar soltaninejad zahra madadi tayebe bagheri lotfabad atefeh pirani negissa ebadipour

acanthophyllum laxiusculum is one of the most widely distributed species of the genus in iran that flourishes in steppe and mountainous regions of the country. in the present study, water-soluble content of a. laxiusculum roots was extracted by boiling water and further successively purified partially by a defined solvent system. surface tension measurements revealed the ability of plant extrac...

2001
Shijian Luo

Surface tension of material surfaces and interfaces is an important parameter that affects wetting and adhesion. Surface tension can be divided into three components: Lifshitz–van der Waals component, acid component, and base component. In this study, the three-liquid-probe method was used to investigate the surface tension and its three components of various surfaces of electronic packaging ma...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید