KATHOLIEKE HOGESCHOOL LIMBURG Departement Industriële Wetenschappen en Technologie Water Assisted Injection Moulding: A Study on the Influence of Melt and Process Parameters on the Residual Wall Thickness and the Occurrence of Part Defects for PA6. Gielen Bjorn‚ Heynickx Lien‚ Van den Brink Dominique‚ Vandersteegen Jochen Water Assisted Injection Moulding: A Study on the Influence of Melt and Process Parameters on the Residual Wall Thickness and the Occurrence of Part Defects for PA6.
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Temperature on The Viscosity of Glycerol Research Question: What is the effect of increasing the independent variable of the temperature of glycerol (30ºC‚ 40ºC‚ 50ºC‚ 60ºC and 70ºC) (+ 0.5ºC) using a hotplate and measured using a thermometer (+ 0.05º)‚ on the dependent variable of time (secs + 0.2) taken for 50mL (+ 0.05ml) of glycerol to flow through a 50cm3 burette (+ 0.05cm3) into a 250 mL beaker (+ 12.5 mL) measured by a digital stopwatch (+ 0.2secs)‚ therefore indicating the viscosity of glycerol
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1.7 – 2.0 ) depending on Reynolds number ( Re ) and on the roughness of the pipe wall. The Reynolds number ( Re ) is given by : Re = ( ρ.V.d /μ) ------------------ ( 1 ) Where : d = pipe diameter Ρ = fluid density μ = absolute viscosity In engineering practice‚ it is customary to use Darcy’s equation to express the pressure head loss as follows : hL = h 1 – h 2 = 4 ( L / d ) ( V2 / 2g ) ---------------- ( 2 ) Where : h1 & h2 : static heads at two points in the pipe L =
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CHAPTER ONE 1.0 Introduction At the heart of transforming raw ingredients into food for human consumption is the mixing operation. It’s a main task which other food processing steps also share to establish consistency. Whether a food product requires small-scale mixing by hand or high volume blending of multiple ingredients‚ home cooks and food process engineers alike know the importance of proper mixing. Even with the right amount of ingredients and flavors‚ a great recipe will not transform
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Lab Day/Time____________ Cardiovascular Dynamics This experiment examines the factors that effect blood flow through a blood vessel. The rate of blood flow is influenced by the pressure gradient in the vessel‚ the radius of the vessel‚ the viscosity of the blood and the length of the vessel. You will be asked to systematically examine each of these factors to determine their effect on blood flow. Getting Started: Login to a CAL lab computer using ZULU Open the PhysioEx program From
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Osbourne Reynolds showed in 1883 that there are two kinds of flows according to the value of a dimensionless number called the Reynolds number and noted: ReD =ρV Dμ‚ where V is the flow velocity‚ D a characteristic size‚ and v the fluid kinematic viscosity. When the Reynolds number is low‚ the current lines are stationary‚ and the flow is said laminar. In contrast‚ when the Reynolds number is higher‚ the streamlines become unsteady and the flow is said turbulent. To these two fundamentally different
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down the motion so that the velocity close to the wall is reduced below u. It can be shown that the shear stress produces a velocity gradient du / dy which is proportional to the applied stress. The constant of proportionality is the coefficient of viscosity and the equation is usually written as; du dy …1 The above equation represents a model of a situation in which layers of fluid move smoothly over one another. This is termed “viscous” or “laminar” flow. The equation is valid and is a constant
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ABSTRACT Reynolds number can be defined as a number of varieties of situations where a fluid is in relative with motion to a surface. This experiment is to observe the behavior of the flow of fluid either it is laminar or turbulent by calculating it’s Reynolds number and the characteristic of the flow. Other than that‚ the range for laminar and turbulent flow can be calculated and the theory that Reynolds number is dimensionless can be proven. The pump is opened to let the water flow. The dye
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submission: 09/05/2014 Group details: Odd week‚ Friday lab Table of Contents - SUMMARY/ABSTRACT This laboratory experiment has as objective to introduce to the rheological properties of drilling fluid‚ including plastic viscosity‚ apparent viscosity‚ Gel strength(GS)‚ exponent of ffow behaviour of power fluid (n)‚ consistency index of power law fluid(k) and yield point (YP). It is also an objective of this experiment to measure the rheological properties using an equipment called FANN
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Indian Guar Gum Market ▪ India has been a major player in the context of guar and guar gum in the global market. ▪ India’s production contributes to 80% of the world’s total production figuring up to 6 lakh tons. ▪ Rajasthan wholly retains the credit for India’s position producing 70% of the production itself. ▪ Guar is largely consumed as a vegetable in the Indian subcontinent. It is also used in making pickles. ▪ 25000 tons of the total production in the country constitutes
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