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This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.
Slime, goo, gunge, gloop, gels, sols, globules, jellies, emulsions, greases, soaps, syrups, glues, lubricants, liquid crystals, moulds, plasmas, and protoplasms - the viscous is not one thing, but rather a quality of resistance and flow, of stickiness and slipperiness. It is a state of matter that oozes into the gaps of our everyday existence, across age groups, between cultures and disciplines.Since the large-scale extraction of petroleum in the 19th century, the viscous has witnessed a proliferation in the variety of its forms. Mechanized industry required lubricants and oil distillation produced waste products that were refined to form Vaseline. From this age, new viscous forms and technologies emerged: products from plastic (and plastic explosives) to cosmetics, glycerine, asphalt, sexual lubrication, hydro- and aero-gels, and even anti-climb paint.Based on unique and wide-ranging research, The Viscous is the first major investigation of encounters with and possibilities of the viscous over the course of the last century, not simply as a material state, but also as an imaginative event. We enter into a story of matter at its most wayward, deviant, hesitant, and resistant.From asphalt lakes to industrial molasses tanks, from liquid crystals squirming in our screens to milk fetishes, The Viscous discloses gooeyness as a peculiarly modern phase of matter. "Everything oozes," as Beckett's Estragon famously proclaims in Waiting for Godot. Viscous dynamics are exposed as not only hugely various in a post-industrial age, but particularly useful ways of thinking, feeling, writing, and making in a time of ecological anxiety. Freddie Mason is a writer, researcher, and filmmaker living in London. He received his doctorate from the Royal College of art in 2019, on the history and futures of semi-states. Before The Viscous, he published Ada Kaleh (Little Island Press, 2016).
Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.
The book is an introduction to the subject of fluid mechanics, essential for students and researchers in many branches of science. It illustrates its fundamental principles with a variety of examples drawn mainly from astrophysics and geophysics as well as from everyday experience. Prior familiarity with basic thermodynamics and vector calculus is assumed.