Polyvinylpyrrolidone/polyaniline emeraldine salt (PVP/PANI) with additives (TiO2, ZnO, NaCl, and Na2SO4) was synthesized via oxidative in situ polymerization. Because of using PVP/PANI as a protective membrane layer and its applications in an electrical device, we investigated the mechanical and rheological properties of PVP/PANI and other composites in orde...

OBJECTIVE The purpose of this study was to evaluate the dynamic (storage) shear modulus and the static shear modulus of elasticity of packable and flowable composite resins and to investigate their development after initial photo-curing. METHODS Three pairs of a packable versus a flowable composite and a microfill composite resin were tested (Alert/Flow It, Filtek P60/Filtek Flow, Admira/Admi...

In this work, the material properties of a series of fly ash/polyurea composites were studied. Dynamic mechanical analysis was conducted to study the effect of the fly ash volume fraction on the composite’s mechanical properties, i.e., on the material’s frequencyand temperature-dependent storage and loss moduli. It was found that the storage and loss moduli of the composite both increase as the...

an experiment was conducted to evaluate the effect of lime application on the mass and sugar losses reduction from 2004 to 2005 in karaj. four lime concentrations of 0, 3, 4 and 5 percent (factor a) and storage durations of 30 and 60 days (factor b) were arranged as factorial experiment in rcbd with four replications. the commercial variety of shirin was drilled in early may and storage roots w...

this study experimentally investigates the effect of multi-walled carbon nanotubes (mwnt’s), as a reinforcing material, on the physical properties of heavy-weight oil well cements. a candidate well is selected and the properties of the cement slurry used in a problematic section of the well are tested in the laboratory. carbon nanotubes (cnt’s) are added as fibers to the cement slurry and the i...

ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

We show that the electric field driven surface instability of viscoelastic films has two distinct regimes: (1) The viscoelastic films behaving like a liquid display long wavelengths governed by applied voltage and surface tension, independent of its elastic storage and viscous loss moduli, and (2) the films behaving like a solid require a threshold voltage for the instability whose wavelength a...

Abstract In the present work, PLA-PBS blends of 80/20 weight ratio were doped with zinc oxide (2.5; 5; 7.5 and 10 phr) flow, thermogravimetric thermomechanical behaviour resulting investigated. Using capillary plasstometry, thermogravimetry (TGA) dynamic mechanical analysis (DMA), it was found that increase in content resulted an flow indices (MFI, MVR), as well storage loss modulus values, a d...