Effect of temperature on changes in rheological properties of carbon-black plastic [Grease] systems

1973 ◽  
Vol 9 (9) ◽  
pp. 727-730
Author(s):  
I. V. Shul'zhenko ◽  
R. I. Kobzova
Keyword(s):  
Carbon Black ◽  
Rheological Properties ◽  
Effect Of Temperature ◽  
Black Plastic ◽  
Plastic Grease

Electrical conductivity and rheological properties of carbon black based conductive polymer composites prior to and after annealing

2021 ◽  
pp. 096739112110012
Author(s):  
Qingsen Gao ◽  
Jingguang Liu ◽  
Xianhu Liu
Keyword(s):  
Electrical Conductivity ◽  
Carbon Black ◽  
Percolation Threshold ◽  
Rheological Properties ◽  
Network Formation ◽  
Loss Modulus ◽  
Conductive Polymer ◽  
Complex Viscosity ◽  
Electrical Percolation ◽  
Electrical Percolation Threshold

The effect of annealing on the electrical and rheological properties of polymer (poly (methyl methacrylate) (PMMA) and polystyrene (PS)) composites filled with carbon black (CB) was investigated. For a composite with CB content near the electrical percolation threshold, the formation of conductive pathways during annealing has a significant impact on electrical conductivity, complex viscosity, storage modulus and loss modulus. For the annealed samples, a reduction in the electrical and rheological percolation threshold was observed. Moreover, a simple model is proposed to explain these behaviors. This finding emphasizes the differences in network formation with respect to electrical or rheological properties as both properties belong to different physical origins.

Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration

2011 ◽  
Vol 103 (2) ◽  
pp. 197-210 ◽  
Author(s):  
Mustafa Tahsin Yılmaz ◽  
Safa Karaman ◽  
Hasan Cankurt ◽  
Ahmed Kayacier ◽  
Osman Sagdic
Keyword(s):  
Rheological Properties ◽  
Oscillatory Shear ◽  
Effect Of Temperature ◽  
Processed Cheese

Rheological Properties of Carbon Black Suspensions in a Silicone Oil

Langmuir ◽  
2001 ◽  
Vol 17 (20) ◽  
pp. 6041-6044 ◽  
Author(s):  
Masami Kawaguchi ◽  
Maki Okuno ◽  
Tadaya Kato
Keyword(s):  
Carbon Black ◽  
Rheological Properties ◽  
Silicone Oil

Microstructure and rheological properties of titanium carbide-coated carbon black particles synthesised from molten salt

2013 ◽  
Vol 48 (18) ◽  
pp. 6269-6275 ◽  
Author(s):  
Jianke Ye ◽  
Richard P. Thackray ◽  
William E. Lee ◽  
Shaowei Zhang
Keyword(s):  
Carbon Black ◽  
Titanium Carbide ◽  
Molten Salt ◽  
Rheological Properties ◽  
Coated Carbon

scholarly journals Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

2013 ◽  
Vol 16 (3) ◽  
pp. 63-66
Author(s):  
Peter Hlaváč ◽  
Monika Božiková
Keyword(s):  
Rheological Properties ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Fat Content ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
Rotational Viscometer ◽  
Two Samples ◽  
Dynamic And Kinematic Viscosity ◽  
Temperature Dynamic

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

scholarly journals Modeling the effect of temperature on rheological properties of red wine

2018 ◽  
Author(s):  
Anisa Dhroso ◽  
Hasime Manaj ◽  
Ilirjan Malollari ◽  
Berisha Varvara
Keyword(s):  
Rheological Properties ◽  
Red Wine ◽  
Effect Of Temperature

scholarly journals Modelling and Evaluation of the Effect of Temperature on the Rheological Properties of Drilling Mud Formulated with Local Barite

2021 ◽  
Vol 8 (1) ◽  
pp. 22-29
Author(s):  
Nnadi Chidiebere Ngozi ◽  
Oduola Mujeeb Koyejo ◽  
Joel Ogbonna Friday
Keyword(s):  
Rheological Properties ◽  
Effect Of Temperature ◽  
Drilling Mud

THE EFFECT OF TEMPERATURE ON SOME RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGHS

1975 ◽  
Vol 6 (3) ◽  
pp. 343-361 ◽  
Author(s):  
A. H. BLOKSMA ◽  
W. NIEMAN
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Effect Of Temperature

scholarly journals Compositional and Temperature Effects on the Rheological Properties of Polyelectrolyte–Surfactant Hydrogels

Polymers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 927 ◽  
Author(s):  
Jiří Smilek ◽  
Sabína Jarábková ◽  
Tomáš Velcer ◽  
Miloslav Pekař
Keyword(s):  
Ionic Strength ◽  
Rheological Properties ◽  
Surfactant Concentration ◽  
Background Electrolyte ◽  
Effect Of Temperature ◽  
Physical Interactions ◽  
Chain Conformations ◽  
Oppositely Charged ◽  
Electrolyte Ph ◽  
Positively Charged

The rheological properties of hydrogels prepared by physical interactions between oppositely charged polyelectrolyte and surfactant in micellar form were studied. Specifically, hyaluronan was employed as a negatively charged polyelectrolyte and Septonex (carbethopendecinium bromide) as a cationic surfactant. Amino-modified dextran was used as a positively charged polyelectrolyte interacting with sodium dodecylsulphate as an anionic surfactant. The effects of the preparation method, surfactant concentration, ionic strength (the concentration of NaCl background electrolyte), pH (buffers), multivalent cations, and elevated temperature on the properties were investigated. The formation of gels required an optimum ionic strength (set by the NaCl solution), ranging from 0.15–0.3 M regardless of the type of hydrogel system and surfactant concentration. The other compositional effects and the effect of temperature were dependent on the polyelectrolyte type or its molecular weight. General differences between the behaviour of hyaluronan-based and cationized dextran-based materials were attributed to differences in the chain conformations of the two biopolymers and in the accessibility of their charged groups.

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