An ionic liquid based on polydimethylsiloxane with imidazolium salt brushes was synthesized as a good solvent for β-cyclodextrin-polydimethylsiloxane rotaxane. As expected the PDMS-Im/Br ionic liquid had a liquid-like non-Newtonian behavior with rheological parameters dependent on frequency and temperature. The addition of rotaxane to the ionic liquid strengthened the non-Newtonian character of...

Biological materials change their mass, shape, and porosity during the growth and possess high strength and durability at general lightweight design. Biological tissues are considered to be inhomogeneous anisotropic multiphase composites reinforced by fibres. A 2D problem of the load transfer from the growing fibre into the growing plate with different own growth rates and viscosity is consider...

Background: Tailings dams are made up of mining residue deposits, and they represent a high risk, in terms of mechanical instability. In the event of collapse, the tailings in such dams may be released and flow over long distances, with the potential risk of extensive damage to property and life. The traditional geotechnical assessment of tailings facilities has mainly concentrated on the stabi...

The sustainability of the built environment is increasingly coming to the forefront of infrastructure design and maintenance decisions. To address this, development of a new class of more sustainable cement-based materials is needed. Fiber reinforced self-consolidating mortar (FRSCM) was developed by optimizing the micromechanical parameters, which control composite properties in the hardened s...

This study has modeled the rheological behavior of thermosonic extracted pink-fleshed guava, pink-fleshed pomelo, and soursop juice concentrates at different concentrations and temperatures. The effects of concentration on consistency coefficient (K) and flow behavior index (n) of the fruit juice concentrates was modeled using a master curve which utilized the concentration-temperature shifting...

Štern P., pokorný J., Šedivá A., Panovská Z. (2008): Rheological and sensory characteristics of yoghurt-modified mayonnaise. Czech J. Food Sci., 26: 190–198. Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and...