Sentence examples for maximum viscosity and from inspiring English sources
The intersection of these two curves determines the maximum viscosity and its depth.
The maximum viscosity and yield stress achieved for 10 wt.% of Fe Ni nanoparticles are 2910 Pa s and 240 Pa respectively at 1 T magnetic field.
Elevated ozone significantly reduced the appearance quality of "Koshihikari" kernels, but may have improved its eating quality by increasing the values of the maximum viscosity and breakdown.
In general, higher values of maximum viscosity and breakdown and lower values of setback are closely associated with better palatability of rice (Suzuki 1979; Chikubu et al. 1983).
Among all the formulations, VG9 formulation provides maximum viscosity and statistically significant (P < 0.01) value, that is, 2698 ± 3.79 cps at 100 rpm (37°C).
The viscosity contrast ratio between zero-shear viscosity and maximum viscosity response determines the extra proppant carrying capacity.
The viscosity contrast ratio (VCR) represents the ratio between the maximum viscosity (μ max) and the viscosity at the critical shear rate [μ c = μ(( dot{gamma }_{text{c}} ))].
In Eq. (5), ΔP m is the minimum pressure drawdown, under which the oil in the entire drainage area of the well will be filtered at a constant minimum viscosity μ m and with completely destroyed inner structure; ΔP n is the maximum pressure drawdown under which the oil in the entire drainage area of the well will be flowed at a constant maximum viscosity μ 0 and with undisturbed inner structure.
The slow mode hydrodynamic radius 〈Rhs〉 of DLS measurements and the zero shear rate viscosity η0 and maximum viscosity ηpeak data of DSV measurements from poly NIPAM)/H2O and poly NIPAM)/D2O solutions show two critical transition temperatures with Tcr1=30 32 °C and Tcr2=32 34 °C.
Chamura et al. (1979) reported a negative correlation between amylose content and maximum viscosity among rice cultivars.
In "Koshihikari", both the amylose content and maximum viscosity were increased by ozone treatment, suggesting that the increase of amylose content alone could not account for the reduction in eating quality by ozone.
