The differences in water absorption properties were investigated among three types of flat pastas (LT: pasta dried at low temperature 50°C for 20 hours ; HT: pasta dried at high temperature 70°C for 11 hours; VHT: pasta dried at very high temperature 85°C for 4 hours). Pastas were soaked at different temperatures and for different times in a thermostatic bath to investigate moisture distributio...

1. Chemical stimulation as a function of temperature was studied by using oxalic acid in fresh and salt water and malonic acid in salt water as stimulating agents on Fundulus. According to the Arrhenius equation the following micro values were obtained for the various acid solutions between 0 and 29 degrees C.: for 0.002N oxalic in fresh water-15,800; 33,000; for 0.0008N oxalic in fresh water-1...

germination is series of biochemical reactions that depends mainly on temperature and moisture. therefore, seed germination rate of lemon balm (mellissa officinalis l.) were evaluated in temperatures of 20, 23, 25,27, 30 and 32ºc and water potentials of 0, -0.2, -0.4, -0.6 and -0.8mpa. according to the results, germination temperature window was not very wide in a way that germination temperatu...

Dynamic viscosity values for three particular water-based nanofluids have been experimental determined using a commercial ‘piston-type’ viscometer. Viscosity data, expressed as a function of temperature and particle volume fraction, are presented for 29nm particle-size CuO-water and Al2O3-water with 36nm and 47nm particle-sizes, temperatures up to 75°C and particle volume fraction up to 9%. In ...

The effects of three moisture levels (0, 10, and 20% added water) and three processing temperatures (115.6, 121.1, and 126.7 C) on texture and collagen solubilization of fowl meat gels were examined. Meat gels were formulated from spent fowl breast meat that were cooked in water (71.1 C internal temperature) prior to heat processing. The water-cooked gels were heat processed at the three temper...

To understand the role of water vapor feedback in unperturbed surface temperature variability, a version of the Geophysical Fluid Dynamics Laboratory coupled ocean–atmosphere model is integrated for 1000 yr in two configurations, one with water vapor feedback and one without. For all spatial scales, the model with water vapor feedback has more low-frequency (timescale $ 2 yr) surface temperatur...

Electronic equipment allows fishes, by their spatial movements, to regulate the temperature in experimental tanks. Swimming into warmer water causes the temperature of the entire tank to increase; conversely, swimming into cooler water causes the temperature to decrease. The technique may be adapted for studying simultaneous behavioral regulation of temperature and nonthermal factors.

complex heat transfer phenomena (including unsteady state conduction, convection and solidification processes) occur in steel belt conveyer sulfur granulating method. numerical simulation of this technique is performed via a comprehensive and multifaceted one dimensional model. since the air situated between the adjacent sulfur pastilles is essentially stagnant, therefore, the surface temperatu...

Water temperature can be used as a tracer for the interaction between river water and groundwater, interpreting time shifts in temperature signals as retarded travel times. The water temperature fluctuates on different time scales, the most pronounced of which are the seasonal and diurnal ones. While seasonal fluctuations can be found in any type of shallow groundwater, high-frequency component...

The relationship between molecular mobility (tauR) of the polar spin probe 3-carboxy-proxyl and water content and temperature was established in pea axes by electron paramagnetic resonance (EPR) and saturation transfer EPR. At room temperature, tauR increased during drying from 10(-11) s at 2.0 g water/g dry weight to 10(-4) s in the dry state. At water contents below 0.07 g water/g dry weight,...