It is evident that behaviour of many fluids varies with varying temperature. We present mathematical properties of unsteady planar flows of shear thinning incompressible fluids where the change of the temperature influences the viscosity, which is at the same time shear thinning (power law fluids with power law index r − 2 < 0). Contrary of [2] (where a threedimensional flow is studied for 9/5 ...

Benign prostatic hyperplasia (BPH) is the most common condition in aging men, associated with lower urinary tract symptoms. It is caused due to the augmented levels of the androgen dihydrotestosterone. Dutasteride, a 5α-Reductase inhibitor has been recommended for the treatment of BPH upon oral administration. However, long term oral administration of dutasteride may cause sexual problem in man...

With the advent of an aged society, the incident of dysphagia has increased; dysphagic patients often aspirate foods (foods enter not the esophagus but the trachea) [1, 2]. Thin (low viscosity) liquids flow readily with small cohesion between particles and, therefore, are easily deformed during swallowing. Thus, thin liquid may penetrate the larynx and enter the trachea if laryngeal closure doe...

waste low density polyethylenes (ldpe) represent a source of energy and valuablechemicals, were pyrolysed catalytically in a batch reactor under atmospheric pressure. calciumcarbide was used as a catalyst to explore its effect on pyrolysis product distribution. the effect oftemperature, amount of catalyst and time on the yields of the pyrolysed products wasinvestigated. the effect of catalyst o...

the aim of this work was to investigate the influence of interactions between modified starch (hi-cap 100) and the nonionic surfactant tween 80 on the properties of cardamom oil-in-water emulsion and its corresponding spray dried microcapsules. to this end the mean diameter and size distribution of droplets as well as their polydispersity index and also the viscosity and flow behavior of emulsi...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...