Experimental study of the complex reflection coefficient of shear waves from the solid-liquid interface

The determination of the reflection coefficient of shear waves reflected from a solid-liquid interface is an important method in order to study the viscoelastic properties of liquids at high frequency. The reflection coefficient is a complex number. While the magnitude measurement is relatively easy and precise, the phase measurement is very difficult due to its strong temperature dependence. For that reason, most authors choose a simplified method in order to obtain the viscoelastic properties of liquids from the measured coefficient. In this simplified method, inconsistent viscosity results are obtained because pure viscous behavior is assumed and the phase is not measured. This work deals with an effort to improve the experimental technique required to measure both the magnitude and phase of the reflection coefficient and it intends to report realistic values for oils in a wide range of viscosity (0.092 - 6.7 Pa.s). Moreover, a device calibration process is investigated in order to monitor the dynamic viscosity of the liquid.

Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations

Special diets are used to mitigate many human diseases. When these diets require changes in carbohydrate content, then sweetness becomes an important characteristic. The range of low-calorie sweeteners available to the food industry is expanding. It is essential to have an exact knowledge of the relative sweetness of various sweeteners in relation to different sucrose concentrations. The objective of this study was to determine the variation on the relative sweetness of aspartame (APM), stevia [Stevia rebaudiana (Bert.) Bertoni] leaf extract (SrB) and the mixture cyclamate/saccharin - two parts of cyclamate and one part of saccharin - (C/S) with the increase in their concentrations, and in neutral and acid pH in equi-sweet concentration to 10% sucrose, using magnitude estimation. Sweetness equivalence of SrB in relation to sucrose concentrations of 20% or higher and of APM and C/S to sucrose concentrations of 40% or higher could not be determined, because a bitter taste predominated. The potency of all sweeteners decreased as the level of sweetner increased. In equi-sweet concentration of sucrose at 10%, with pH 7.0 and pH 3.0, the potency was practically the same for all sweeteners evaluated.

Viscosity measurement of Newtonian liquids using the complex reflection coefficient

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

P3L-3 Viscosity measurement of Newtonian liquids using the complex reflection coefficient

This work presents the implementation of the ultrasonic shear reflectance method for viscosity measurement of Newtonian liquids using wave mode conversion from longitudinal to shear waves and vice-versa. The method is based on measuring the complex reflection coefficient (magnitude and phase) at a solid-liquid interface. Viscosity measurements were made in the range from 1 to 3.5MHz at 22.5°C for automotive oil (SAE40) and at 15°C for olive oil. Moreover, measurements of the olive oil were also conducted in the range from 15 to 30°C at 3.5MHz. The experimental results agree with those provided by a rotational viscometer. © 2006 IEEE.

Convergence Property of the Measurement Gross Error Correction in Power System State Estimation, Using Geometrical Background

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)