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C. Carriere | 1999The effect of the addition of potato or maize on the shear-thickening behavior of semidilute solutions of maize was examined. The experiments were conducted at 25 °C using 90/10 weight-weight dimethyl sulfoxide (DMSO)-water as the solvent. The a[...]article/chapitre/communication
M. Berthiaume ; J. Jachowicz | 1991The effect of oil viscosity, as well as the type and concentration of emulsifiers, on the deposition of nonionic silicone oils from oil-in-water emulsions on both untreated and cationically modified human hair was investigated. The emulsifiers i[...]article/chapitre/communication
R. Kettunen ; J. Rintala | 1997The influence of low temperature (5-29 °C) on the methanogenic activity of non-adapted digested sewage sludge and on temperature/leachate-adapted biomass was assayed by using municipal landfill leachate, intermediates of anaerobic degradation (p[...]article/chapitre/communication
article/chapitre/communication
The self-diffusion coefficient of water was measured in starch-sugar-water systems of various compositions. The starch was either waxy maize or potato starch and the sugar was either sucrose or xylose. The diffusion results obtained from sugar s[...]article/chapitre/communication
J. Zahradnil ; M. Fialova ; V. Linek | 1999An experimental study has been aimed at examining the coalescence phenomena in aqueous solutions of aliphatic alcohols and electrolytes and at determining the effect of these surface-active compounds on bubble coalescence in viscous aqueous medi[...]article/chapitre/communication
article/chapitre/communication
S. Veelaert ; D. De Wit ; K. Gotlieb ; R. Verhe | 1997The rheological behaviour of periodate oxidized potato starches has been investigated in both dilute and concentrated aqueous dispersions. On heating, low viscosity solutions were obtained at low concentrations and viscoelastic gels at high conc[...]ouvrage
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article/chapitre/communication
C. Pan ; J. Hwang ; NATIONAL TSING HUA UNIVERSITY HSINCHU TWN ; T. Lin | 1989Le contact liquide-solide pendant l'ébullition de transition est modélisé en considérant la conduction variable, la naissance de l'ébullition, l'évaporation en macro-couche et l'ébullition avec film de vapeur. La prédiction de la durée du contac[...]ouvrage
S. Budavari ; MERCK INC | 1989article/chapitre/communication