Study about Rheological Behavior of Human Blood: Interrelationship between Two Models| Chapter 1 | Current Perspective to Physical Science Research Vol. 9

 Existing models of viscosity including models Carreau-Gambaruto and Quemada, are approximate because it is difficult to introduce all the factors affecting the viscosity. The viscoelasticity of blood and the newly established viscoelasticity of plasma should bring more light to blood rheology. Medical, fluid mechanics and rheology experts are still quite interested in the flow of blood. There are many models that exist that show the apparent viscosity as a function of shear stress; we will focus on the Quemada and Carreau-Gambaruto models for our discussion. The comparison between models and viscosity measurements showed discordance for shear rates below a few tenths of s.-1. The existence of an inflection point on the experimental curve is probably related to a system relaxation due to the rupture of the red blood cell structure named rouleaux.

Author(s) Details:

Zineb Mimouni,
Faculty of Sciences and Technology, Applied Physics Department, Cadi Ayyad University, Marrakesh, Morocco.

Please see the link here: https://stm.bookpi.org/CPPSR-V9/article/view/14309

Study on the Method for a Solution to Some Class of Quasi‐Static Problems in Linear Viscoelasticity Theory, as Applied to Problems of Linear Torsion of a Prismatic Solid | Chapter 8 | Recent Advances in Mathematical Research and Computer Science Vol. 1

In the theory of elasticity and thermoelasticity, one way for reducing the problem of isotropic hereditary elasticity to solving a group of comparable quasi-static problems is proposed. The representability of the solution of the problem of linear hereditary elasticity in the form of the sum of solutions of three problems is proven: the linear theory of elasticity for imaginary bodies that are incompressible and have a zero Poisson's ratio, and stationary uncoupled thermoelasticity for a body whose properties are not temperature dependent. The shear and bulk relaxation kernels are thought to be independent, but the viscoelastic Poisso n's ratio is time dependent.

Two theorems are demonstrated that reduce solutions of the general quasistatic problem of linear viscoelasticity theory to a similar problem of elasticity theory. If one of the following requirements is met: 1) the material is near to becoming mechanically uncompressible; 2) the mean stress is zero; and 3) the shift and volume hereditary functions are equal, these theorems hold. The theorems allow for free direct and inverse transforms between solutions of viscoelasticity and elasticity issues, making them useful in practise. They've been used to solve difficulties with pure torsion in a prismatic viscoelastic solid with any simply linked cross section. Some examples of the results achieved have been considered.

 

Author (S) Details

Latif Kh. Talybly
Institute of Mathematics and Mechanics, Academy of Sciences of Azerbaijan, Baku Az 1141, Azerbaijan.

Mehriban A. Mamedova
Institute of Mathematics and Mechanics, Academy of Sciences of Azerbaijan, Baku Az 1141, Azerbaijan.

View Book:- https://stm.bookpi.org/RAMRCS-V1/article/view/4338

Chicken Pepsin and Rennet Gels: Internal Bonds, Rheology and Microstructure | Chapter 8 | Current Research in Agriculture and Veterinary Sciences Vol. 3

 Internal bonds formed in milk gelation with chicken pepsin were approached with dissociating agents such as sodium dodecyl sulfate (SDS), urea, and ethylenediamine tetraacetic acid (EDTA) and compared to those formed with rennet gel. Rheological dynamic non-destructive measurements and Scanning Electron Microscopy (SEM) were used to investigate the viscoelasticity and microstructure of gels. The results revealed that there were no significant differences (p>0.05) in protein interactions between the two kinds of gels, with hydrophobic binding dominating in protein gelation Viscoelasticity and microstructure shared similarities in viscoelastic properties and milk aggregation micelles mode, as determined by chicken pepsin or rennet.

Author (S) Details

Ferial Aziza Benyahia-Krid
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Ouarda Aissaoui-Zitoun
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Halima Boughellout
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Faiza Adoui
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Amani Harkati
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

El Hocine Siar
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

Abdellah Zikiou
Centre de Biotechnologie, Division Biotechnologie Alimentaire, Constantine, 25000, Algeria.

Attia Hamadi
Departement de biologie, Laboratoire Analyses Alimentaires, Ecole Nationale d’Ingenieurs de Sfax, Route de Soukra, ENIS, BPW, 3038 Sfax, Tunisia.

Mohamed Nasser Eddine Zidoune
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine 1, Ain El Bay Street, Constantine, 25000, Algeria.

View Book :- https://stm.bookpi.org/CRAVS-V3/article/view/1587