Changes in selected wine physical properties during the short-time storage

This article is focused on the effect of temperature and short-term storage on the physical properties of wine made in Slovakia. All measurements were performed during temperature manipulation in the temperature interval approximately from 0°C to 30°C. Two series of rheologic and thermal parameters measurements and one of electric parameter were done. First measurement was done at the beginning of storage and then the same sample was measured after a short storage. Temperature relations of rheologic parameters and electric conductivity were characterized by exponential functions, which is in good agreement with the Arrhenius equation. In case of thermal parameters linear relations were obtained. The graphical dependency of wine density on temperature was described by decreasing polynomial function. The temperature dependencies of dynamic and kinematic viscosity have a decreasing character. The fluidity, thermal conductivity, thermal diffusivity, and electrical conductivity increased with the temperature. It was found out that short-term storage had a small effect on measured properties but longer storage could have a more significant influence on selected properties.

Influence of Temperature and Storing Time on Selected Red Wine Physical Properties

Presented article is focused on red wine rheological and thermal properties. Effects of temperature and short term storage on density, rheological parameters and thermal parameters were investigated. First measurement was done at the beginning of storage and then the same sample was measured again after one week of storing. Density was measured by densimeter Mettler Toledo DM 40 at different temperatures. For dynamic viscosity measurement was used rotational viscometer Anton Paar DV-3P. The kinematic viscosity and fluidity were determined according to the definitions. Thermal parameters were measured by instrument Isomet 2104. Temperature dependencies of wine dynamic and kinematic viscosity had decreasing exponential shape and temperature dependencies of fluidity had an increasing exponential shape. Temperature dependencies of red wine thermal conductivity and diffusivity had increasing linear character. Decreasing polynomial functions were obtained for temperature dependencies of red wine density. The values of dynamic and kinematic viscosity, thermal conductivity and diffusivity, and density of red wine were a little bit higher after short term storing, which can be expressed by changed amount of water caused by evaporation. Due to the same reasons were values of fluidity little bit lower after storage.

Investigation on the Rheological Behavior of Multigrade Oil under the Effect of Organic and Inorganic Impurities

The lubrication process of mechanical equipment and treatment of assembly metals structures using fluids with efficient rheological properties requires a knowledge of their behavior in the presence and in the absence of organic impurities. The intrinsic physical property of the lubricating fluids has a dependency to the mechanical and physicochemical environment. This paper is focused on the assessment of the behavior of SAE20W40 multigrade oil under normal temperature and pressure, through the addition of water in vapor phase and solid paraffin. Results show that there is a decrease in the dynamic and kinematic viscosity for heterogeneous oils. The rate of degradation is greater in the mixture of water with oil. The addition of paraffin in the mixture caused an increase in viscosity. However, after certain RPM points, it is noted that the data curve became similar to the first mixture. This relaxation phenomenon is caused by the turbulence created by the rotating cylinder in oil. The use of a retentate paraffin shows that the added agent has acted as a surfactant

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

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.

Temperature and storing time influence on selected physical properties of milk and acidophilus milk

This article deals with thermophysical parameters as: temperature, thermal conductivity, diffusivity and rheologic parameters as: dynamic, kinematic viscosity and fluidity of milk and acidophilus milk. For thermophysical parameters measurements was used Hot Wire method and for rheologic parameters measurements was used single – spindle viscometer. In the first series of measurements we measured relations between thermophysical and rheologic parameters in temperature range (5–25) °C for milk and acidophilus milk. Relations of all physical parameters of milk to the temperature showed influence of relative fat content. Effect of storage on milk and acidophilus milk is shown in the text. All measured relations for milk and acidophilus milk during temperature stabilisation had linear increasing progress with high coefficients of determination in the range (0.991–0.998). It was shown that increasing relative fat content has decreasing influence on milk thermal conductivity. Relations of rheologic parameters as dynamic and kinematic viscosity to the temperature had decreasing exponential progress, while relation of fluidity to the temperature had increasing exponential shape with high coefficients of determination in the range (0.985–0.994).. Mathematical description of the dependencies is summarised by regression equations and all coefficients are in presented tables.

Effect of Fibrinogen Substitution in Afibrinogenemia on Hemorheology and Platelet Function

SummaryFibrinogen substitution can correct bleeding in afibrinogenemia. We assessed the effect of fibrinogen substitution in a patient lacking immunoreactive fibrinogen. Fibrinogen and thrombin time were not measurable before, but became detectable within 30 min after substitution, parallelled by an increase in ADP-induced platelet aggregation from <10% to 32%. Platelet adhesion, measured by Stagnation Point Flow Adhesio- Aggregometry, was notdetectable prior to substitution but attained normal values thereafter. Scanning electron microscopy of adhering platelets revealed pseudopodia protrusion and spreading. Morphometry revealed two populations of spread platelets one of which demonstrated inhibited spreading as compared to healthy controls. Immunoelectron microscopy revealed normal GPIIb/IIIa receptor expression, both before and after substitution. Dynamic and kinematic viscosity of plasma and whole blood remained below the 99.9% confidence border of a healthy control group. In afibrinogenemia fibrinogen levels as low as 10% of normal concentration sufficed to normalize coagulation, platelet adhesion, and, partially, spreading.