What to drink with cheese fondue

Comment on: Heinrich H, Goetze O, Menne D, Iten PX, Fruehauf H, Vavricka SR, Schwizer W, Fried M, Fox M. Effect on gastric function and symptoms of drinking wine, black tea, or schnapps with a Swiss cheese fondue: randomised controlled crossover trial. BMJ. 2010 Dec 14;341:c6731. doi: 10.1136/bmj.c6731. PMID 21156747

Studies on the Rheology and the Mechanical Properties of Thermoplastic Elastomer from Latex Product Waste and High Density Polyethylene

Latex waste products contain rubber hydrocarbon of very high quality, which is only lightly cross linked. Selected wastes such as thread waste and glove waste were modified into processable materials by a novel economic process and thermoplastic elastomers were prepared by blending these modified waste materials with high density polyethylene in various proportions. The mechanical properties as well as the rheological behaviour of these blends were evaluated and compared with those of the natural rubber-high density polyethylene blends.

Rheology of Short Nylon -6 Fiber Reinforced Styrene-Butadiene Rubber

The rheological characteristics of short Nylon-6 fiber reinforced styrene butadiene rubber (SBR) were studied using a capillary rheometer. The study was done with respect to the effect of shear rate, fiber concentration, and temperature on shear viscosity and die swell. All the melts showed pseudoplastic nature, which decreased with increasing temperature. Shear viscosity increased in the presence of fibers. Introduction of fiber reduces the temperature sensitivity of the rubber matrix. A reduction in die swell was found in presence of fibers.

Short Nylon Fibre Reinforced PP: Melt Rheology

Short fiber reinforced thermoplastics have generated much interest these days since fibrous materials tend to increase both mechanical and thermal properties, such as tensile strength, flexural strength, flexural modulus, heat deflection temperature, creep resistance, and some times impact strength of thermoplastics. If the matrix and reinforcement are both based on polymers the composite are recyclable. The rheological behavior of recyclable composites based on nylon fiber reinforced polypropylene (PP) is reported in this paper. The rheological behavior was evaluated both using a capillary rheometer and a torque rheometer. The study showed that the composite became pseudoplastic with fiber content and hence fiber addition did not affect processing adversely at higher shear rates. The torque rheometer data resembled that obtained from the capillary rheometer. The energy of mixing and activation energy of mixing also did not show much variation from that of PP alone.

Studies on the dynamics and rheology of dilute suspensions of Brownian particles in simple shear flow under the action of an external force

We present a novel approach to computing the orientation moments and rheological properties of a dilute suspension of spheroids in a simple shear flow at arbitrary Peclct number based on a generalised Langevin equation method. This method differs from the diffusion equation method which is commonly used to model similar systems in that the actual equations of motion for the orientations of the individual particles are used in the computations, instead of a solution of the diffusion equation of the system. It also differs from the method of 'Brownian dynamics simulations' in that the equations used for the simulations are deterministic differential equations even in the presence of noise, and not stochastic differential equations as in Brownian dynamics simulations. One advantage of the present approach over the Fokker-Planck equation formalism is that it employs a common strategy that can be applied across a wide range of shear and diffusion parameters. Also, since deterministic differential equations are easier to simulate than stochastic differential equations, the Langevin equation method presented in this work is more efficient and less computationally intensive than Brownian dynamics simulations.We derive the Langevin equations governing the orientations of the particles in the suspension and evolve a procedure for obtaining the equation of motion for any orientation moment. A computational technique is described for simulating the orientation moments dynamically from a set of time-averaged Langevin equations, which can be used to obtain the moments when the governing equations are harder to solve analytically. The results obtained using this method are in good agreement with those available in the literature.The above computational method is also used to investigate the effect of rotational Brownian motion on the rheology of the suspension under the action of an external force field. The force field is assumed to be either constant or periodic. In the case of con- I stant external fields earlier results in the literature are reproduced, while for the case of periodic forcing certain parametric regimes corresponding to weak Brownian diffusion are identified where the rheological parameters evolve chaotically and settle onto a low dimensional attractor. The response of the system to variations in the magnitude and orientation of the force field and strength of diffusion is also analyzed through numerical experiments. It is also demonstrated that the aperiodic behaviour exhibited by the system could not have been picked up by the diffusion equation approach as presently used in the literature.The main contributions of this work include the preparation of the basic framework for applying the Langevin method to standard flow problems, quantification of rotary Brownian effects by using the new method, the paired-moment scheme for computing the moments and its use in solving an otherwise intractable problem especially in the limit of small Brownian motion where the problem becomes singular, and a demonstration of how systems governed by a Fokker-Planck equation can be explored for possible chaotic behaviour.

Studies On Vulcanization, Rheology And Reinforcement Of Natural Rubber Latex With Special Reference To Accelerator Combinations, Surface Active Agents And Gamma Irradiation

In the present work, studies on vulcanization, rheology and reinforcement of natural rubber latex with special reference to accelerator combinations, surface active agents and gamma irradiation have been undertaken. In vulcanization, the choice of vulcanization system, the extent and mc-zie of vulcanization and network structure of the vulcanizate are important factors contributing to the overall quality of the product. The vulcanization system may be conventional type using elemental sulfur or a system involving sulfur donors. The latter type is used mainly in the manufacture of heat resistant products. For improving the technical properties of the products such as modulus and tensile strength, different accelerator combinations are used. It is known that accelerators have a strong effect on the physical properties of rubber vulcanizates. A perusal of the literature indicates that fundamental studies on the above aspects of latex technology are very limited. Thereforea systematic study on vulcanization, rheology and reinforcement of natural rubber latex with reference to the effect of accelerator combinations, surface active agents and gamma irradiation has been undertaken. The preparation and evaluation of some products like latex thread was also undertaken as a part of the study. The thesis consists of six chapter

The stinky cheese man and other fairly stupid tales.

Hace mucho tiempo la gente estaba acostumbrada a que le contarán mágicas historias sobre maravillas y encantamientos, pero de ellas no trata este libro. Más bien, casi podían ser cuentos de hadas, pero tampoco. Las historias que aquí se cuentan son más bien cuentos estúpidos.

Moon cheese.

Cumple las necesidades de la Estrategia Nacional de Lectura, Programa Nacional de Estudios en Inglaterra y Gales, Idioma Inglés en Escocia para cinco a catorce años, y el plan de estudios común en Irlanda del Norte. Diseñado para alumnos de primaria, combina las habilidades básicas relacionadas con el aprendizaje de la lectura y la escritura con una amplia gama de estilos literarios. Esta historia introduce vocabulario básico en el contexto de una historia de ficción. Joh y Buzz van a menudo a la tienda de antigüedades después del colegio. Un día encuentran lo que creen es una quesera, pero la abuela les cuenta una historia sobre el origen de aquello que es en realidad un sombrero muy especial.

A cheese and tomato spider.

Presenta las páginas divididas por la mitad en horizontal, con lo que las múltiples ilustraciones de animales, objetos y personas, se pueden combinar para dar origen a objetos y personas absurdos e inverosímiles.

Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese

Forty-multiparous Holstein cows were used in a 16-wk continuous design study to determine the effects of either selenium (Se) source, selenized yeast (SY) (derived from a specific strain of Saccharomyces cerevisiae CNCM I-3060 Sel-Plex®) or sodium selenite (SS), or inclusion rate of SY on Se concentration and speciation in blood, milk and cheese. Cows received ad libitum a TMR with 1:1 forage:concentrate ratio on a dry matter (DM) basis. There were four diets (T1-T4) which differed only in either source or dose of Se additive. Estimated total dietary Se for T1 (no supplement), T2 (SS), T3 (SY) and T4 (SY) was 0.16, 0.30, 0.30 and 0.45 mg/kg DM, respectively. Blood and milk samples were taken at 28 day intervals and at each time point there were positive linear effects of SY on Se concentration in blood and milk. At day 112 blood and milk Se values for T1-T4 were 177, 208, 248, 279 ± 6.6 and 24, 38, 57, 72 ± 3.7 ng/g fresh material, respectively and indicate improved uptake and incorporation of Se from SY. While selenocysteine (SeCys) was the main selenised amino acid in blood its concentration was not markedly affected by treatment, but the proportion of total Se as selenomethionine (SeMet) increased with increasing inclusion rate of SY. In milk, there were no marked treatment effects on SeCys content, but Se source had a marked effect on the proportion of total Se as SeMet. At day 112 replacing SS (T2) with SY (T3) increased the SeMet concentration of milk from 36 to 111 ng Se/g and its concentration increased further to 157 ng Se/g as the inclusion rate of SY increased further (T4) to provide 0.45 mg Se/kg TMR. Neither Se source nor inclusion rate effected the keeping quality of milk. At day 112, milk from T1, T2, and T3 was made into a hard cheese and Se source had a marked effect on total Se and the proportion of total Se comprised as either SeMet or SeCys. Replacing SS (T2) with SY (T3) increased total Se, SeMet and SeCys content from 180 to 340 ng Se/g, 57 to 153 ng Se/g and 52 to 92 ng Se/g, respectively. Key words: dairy cow, milk and cheese, selenomethionine, selenocysteine, milk keeping quality

Structure and rheology of aqueous micellar solutions and gels formed from an associative poly(oxybutylene)-poly(oxyethylene)-poly(oxybutylene) triblock copolymer

The structure and shear flow behaviour of aqueous micellar solutions and gels formed by an amphiphilic poly(oxybutylene)-poly(oxyethylene)-poly(oxybutylene) triblock copolymer with a lengthy hydrophilic poly(oxyethylene) block has been investigated by rheology, small angle neutron scattering (SANS) and small-angle X-ray scattering (SAXS). SANS revealed that bridging of chains between micelles introduces, in the micellar solution, an attractive long-range component which can be described through a potential of interaction corresponding to sticky soft spheres. The strength of the attractive interaction increases with increasing concentration. Rheology showed that the dependence of the storage modulus with temperature can be explained as a function of the micellar bridging, micellisation and phase morphology. SAXS studies showed that the orientation adopted by the system in the get phase under shear is similar to that previously observed by us for the gel phase of a poly(oxyethylene)-poly(oxybutylene) diblock copolymer with a long poly(oxyethylene) chain, suggesting that the micellar corona/core length ratio and not the architecture of the block copolymer influences the alignment of the gel phase under shear.

Structure, rheology and shear alignment of Pluronic block copolymer mixtures

The structure and flow behaviour of binary mixtures of Pluronic block copolymers P85 and P123 is investigated by small-angle scattering, rheometry and mobility tests. Micelle dimensions are probed by dynamic light scattering. The micelle hydrodynamic radius for the 50/50 mixture is larger than that for either P85 or P123 alone, Clue to the formation of mixed micelles with a higher association number. The phase diagram for 50/50 mixtures contains regions Of Cubic and hexagonal phases similar to those for the parent homopolymers, however the region of stability of the cubic phase is enhanced at low temperature and concentrations above 40 wt%. This is ascribed to favourable packing of the mixed micelles containing core blocks with two different chain lengths, but similar corona chain lengths. The shear flow alignment of face-centred cubic and hexagonal phases is probed by in situ small-angle X-ray or neutron scattering with simultaneous rheology. The hexagonal phase can be aligned using steady shear in a Couette geometry, however the high modulus Cubic phase cannot be aligned well in this way. This requires the application of oscillatory shear or compression. (C) 2008 Elsevier Inc. All rights reserved.

Cutting, by 'pressing and slicing,' of thin floppy slices of materials illustrated by experiments on cheddar cheese and salami

Why it is easier to cut with even the sharpest knife when 'pressing down and sliding' than when merely 'pressing down alone' is explained. A variety of cases of cutting where the blade and workpiece have different relative motions is analysed and it is shown that the greater the 'slice/push ratio' xi given by ( blade speed parallel to the cutting edge/blade speed perpendicular to the cutting edge), the lower the cutting forces. However, friction limits the reductions attainable at the highest.. The analysis is applied to the geometry of a wheel cutting device (delicatessan slicer) and experiments with a cheddar cheese and a salami using such an instrumented device confirm the general predictions. (C) 2004 Kluwer Academic Publishers.

Effects of fat on the properties of halloumi cheese

Halloumi cheese was produced from 11 bovine milks with fat contents of 1.61-4.04%, giving a range of 32-53% fat in dry matter (FDM) in the cheeses. Starter culture and/or microparticulated whey protein (Simplesse((R)) 100(E)) was also added to selected batches of milk. Hardness decreased with increasing FDM, with increase in moisture and with lower pH. On sensory evaluation, there was an increase in preference score with FDM (R-2 = 0.8). Inclusion of microparticulated whey protein may have had a fat mimetic effect, as preference scores otherwise decreased with increasing protein levels (R-2 = 0.75).