A well-established, non-invasive, in-line technique for monitoring the rheological properties of a fluid in a pipe in real time is Pulsed Ultrasound Velocimetry (PUV) in combination with pressure difference measurement (PD). PUV makes it possible to determine the velocity profile along the measuring axis using Doppler echography. One problem that is left to solve is to develop an automatic dete...

Viscosity is an important property to known in energy engineering. Most lubricants are named after a ranking system that is directly related to how viscous that sample is. In addition to this, liquid fuels that are too viscous cannot achieve proper combustion in engines. In this report, a sample of baby oil was tested using Saybolt Universal viscometry to illustrate how increases in temperature...

This Theme Issue reports papers presented at a Discussion Meeting intended to bring together those working on colloids (suspended particles small enough to have strong Brownian motion) with those working on non-Brownian systems such as dry granular matter, dense suspensions of larger particles and pastes. A better understanding of flow and arrest in these systems is of potential value to wide a...

While most people are largely unaware of the flow of air through their lungs, an asthmatic suffering an attack battles for every breath. After years of study, scientists still aren't sure what lies at the root of this problem. Jeffrey Fredberg has pursued this question for much of his career, seeking to understand it at every level. It's a chase that's spanned his 15 years running his own nonpr...

The notion that individuals have an internal reference price against which they compare observed prices is well supported by several psychological theories. Empirically, several papers in the marketing literature, employing scanner panel data, have modeled the impact of reference prices on brand choice via the sticker shock formulation, in which consumers evaluate choice alternatives using diff...

Thermal processing of food materials is one of the most widely used methods of food preservation. Foods may be thermally processed using numerous heating systems such as retorts (batch or continuous), direct heating systems (steam injection or steam infusion), indirect heating systems (tubular heat exchangers, shell and tube heat exchangers, plate heat exchangers, scraped surface heat exchanger...

Little empirical research has examined the implicit effects of environmental cues on consumer behavior. Across six studies using a combination of field and laboratory methods, the authors find that products are more accessible, evaluated more favorably, and chosen more frequently when the surrounding environment contains more perceptuallyor conceptuallyrelated cues. The findings highlight the i...

The past 2 years have seen a dramatic improvement in the prognosis for people with HIV infection owing to the success of a strategy of using a combination of antiretroviral drugs to bring about a profound and durable suppression of viral replication. The drugs currently available all work through inhibiting key HIV specific enzymes—reverse transcriptase and HIV protease. The use of a three drug...

Occasionally, but not often, positive things happen in the field of cancer prevention science to popular, good-tasting foods. Cruciferous vegetables have been the subject of intense study, but these foods might be—to modify the expression—an easy pill but a hard food for the public to swallow. By contrast, tomatoes (scientifically classified as a fruit) have overcome their earlier reputation as...

Color of tomato products is due to the pigments content of fruit together with browning compounds originated during processing. To get a final product with a good is color is necessary to use fruits with an appropriated coloration and to avoid the degradation of pigments during post-harvest and processing. Final color should be bright and characteristic of each fruit. Lycopene, a liposoluble th...