In the incompressible fluid flow regime, without taking consideration of surface tension effects, the viscosity effects on the behavior of an initially spherical buoyancy-driven bubble rising in an infinite and initia...In the incompressible fluid flow regime, without taking consideration of surface tension effects, the viscosity effects on the behavior of an initially spherical buoyancy-driven bubble rising in an infinite and initially stationary liquid are investigated numerically by the Volume Of Fluid （VOF） method. The ratio of the gas density to the liquid density is taken as 0.001, and the gas viscosity to the liquid viscosity is 0.01, which is close to the case of an air bubble rising in water. It is found by numerical experiments that there exist two critical Reynolds numbers Re1 and Re2 , which are in between 30 and 50 and in between 10 and 20, respectively. As Re 〉 Re1 the bubble will have the transition to toroidal form, and the toroidal bubble will break down into two toroidal bubbles. In this case viscosity will damp the development of the liquid jet and delay the formation of the toroidal bubble. As Re〈Re1 the transition will not happen. As Re2 〈 Re 〈 Re1, the bubble will split from its rim into a toroidal bubble and a spherical cap-like bubble, and as Re〈Re2 the splitting will not occur and the bubble can finally reach a stationary shape. With the decrease of the Reynolds number, the stationary shape changes from spherical-cap bubble with skirt to dimpled peach-like bubble. Before the bubble reaches its stationary shape the vortex structure in the flow field varies with time. The vortex structure corresponding to bubble stationary shape varies with the Reynolds number. It is also found that there exists another critical Reynolds number Re^＊ which is in between Re1 and Re2 , and as Re 〈 Re^＊, after the bubble rises in an accelerating manner for a moment, it will rise with an almost constant speed, and the speed increases with increasing Reynolds number. As Re 〉 Re^＊, it will not rise with a constant speed. The mechanism of the above phenomena has been analyzed theoretically and numerically.展开更多
Densities and viscosities were measured as a function of composition for binary liquid mixture of diethylerie glycol monoethyl ether [CH3CH2O（CH2）2O（CH2）2OH] ＋ water from 293.15 to 333.15 K at atmospheric pressur...Densities and viscosities were measured as a function of composition for binary liquid mixture of diethylerie glycol monoethyl ether [CH3CH2O（CH2）2O（CH2）2OH] ＋ water from 293.15 to 333.15 K at atmospheric pressure, with a capillary pycnometer and Ubbelohde capillary viscometer respectively. From the experimental data, the excess molar volume V^E, viscosity deviation △η, and the excess energy of activation for viscous flow △G^＊E were calculated. These data were correlated by the Redlich-Kister type equations to obtain the coefficients and standard deviations. The results showed a strong molecular interaction between diethylene glycol monoethyl ether and water.展开更多
In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USA in two trials, sown in four and two environments, respectively, were used to investigate starch property and its relationship...In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USA in two trials, sown in four and two environments, respectively, were used to investigate starch property and its relationship with dry white Chinese noodle (DWCN) quality. Significant variations were observed in all starch parameters and DWCN quality. High pasting viscosity cultivars include Sunstate, Hartog, Eradu, Cunning-han, Gamenya, Karl92, Sunco, Yangmai5, Yangmail58, Mianyang26, Een1, Yumai41, Yumai49, Zheng81-1, Yumai54, Yumai2. Yumai47, Lu955159, Lumai15, Lumai21, Shaanyou225, Guanfeng2, Ji5099, Bainong4, and Jinmai2. Wheats from Australia, USA, South China Autumn-sown Spring Wheat Region and Yellow and Huai Valley showed better starch properties and DWCN quality than those from North China Plain. High peak viscosity, breakdown and flour swelling volume were significantly associated with good DWCN quality. A relatively high frequency of Wx-B1 null alleles was detected in Chinese wheats. Cultivars with null for Wx-Bl GBSS performed higher pasting viscosity and flour swelling volume, and better DWCN quality than normal type.展开更多
Density （ρ） and viscosity （η） measurements were carried out for 4-aminobutyric acid in 0.0041,0.0125 and 0.0207 mol·L-1 aqueous salbutamol sulphate at T=308.15,313.15 and 318.15K.The measured values of dens...Density （ρ） and viscosity （η） measurements were carried out for 4-aminobutyric acid in 0.0041,0.0125 and 0.0207 mol·L-1 aqueous salbutamol sulphate at T=308.15,313.15 and 318.15K.The measured values of density and viscosity were used to estimate some important parameters such as apparent molar volume Vφ,limiting apparent molar volume Vφ0,transfer volume △Vφ0,hydration number Hn,second derivative of infinite dilution of partial molar volume with temperature 2Vφ0/T2,viscosity B-coefficients,variation of B with temperature dB/dT,free energy of activation per mole of solvent △μ10＊ and solute △μ20＊,activation entropy △S20＊ and activation enthalpy △H20＊ of the amino acids.These parameters have been interpreted in terms of solute-solute and solute-solvent interactions and structure making/breaking ability of solutes in the given solution.展开更多
基金supported by the National Natural Science Foundation of China (Grant Nos.10672043,10272032)supported by the Fudan University Graduate Innovation Fund No.7
文摘In the incompressible fluid flow regime, without taking consideration of surface tension effects, the viscosity effects on the behavior of an initially spherical buoyancy-driven bubble rising in an infinite and initially stationary liquid are investigated numerically by the Volume Of Fluid （VOF） method. The ratio of the gas density to the liquid density is taken as 0.001, and the gas viscosity to the liquid viscosity is 0.01, which is close to the case of an air bubble rising in water. It is found by numerical experiments that there exist two critical Reynolds numbers Re1 and Re2 , which are in between 30 and 50 and in between 10 and 20, respectively. As Re 〉 Re1 the bubble will have the transition to toroidal form, and the toroidal bubble will break down into two toroidal bubbles. In this case viscosity will damp the development of the liquid jet and delay the formation of the toroidal bubble. As Re〈Re1 the transition will not happen. As Re2 〈 Re 〈 Re1, the bubble will split from its rim into a toroidal bubble and a spherical cap-like bubble, and as Re〈Re2 the splitting will not occur and the bubble can finally reach a stationary shape. With the decrease of the Reynolds number, the stationary shape changes from spherical-cap bubble with skirt to dimpled peach-like bubble. Before the bubble reaches its stationary shape the vortex structure in the flow field varies with time. The vortex structure corresponding to bubble stationary shape varies with the Reynolds number. It is also found that there exists another critical Reynolds number Re^＊ which is in between Re1 and Re2 , and as Re 〈 Re^＊, after the bubble rises in an accelerating manner for a moment, it will rise with an almost constant speed, and the speed increases with increasing Reynolds number. As Re 〉 Re^＊, it will not rise with a constant speed. The mechanism of the above phenomena has been analyzed theoretically and numerically.
文摘Densities and viscosities were measured as a function of composition for binary liquid mixture of diethylerie glycol monoethyl ether [CH3CH2O（CH2）2O（CH2）2OH] ＋ water from 293.15 to 333.15 K at atmospheric pressure, with a capillary pycnometer and Ubbelohde capillary viscometer respectively. From the experimental data, the excess molar volume V^E, viscosity deviation △η, and the excess energy of activation for viscous flow △G^＊E were calculated. These data were correlated by the Redlich-Kister type equations to obtain the coefficients and standard deviations. The results showed a strong molecular interaction between diethylene glycol monoethyl ether and water.
基金Financial support is kindly provided by the“863”National Wheat Improvement Program(2001AA241031)the National Natural Science Foundation of China(39930110)the National Key Basic Research Program(2002CB111301)of China.
文摘In total, 185 wheat cultivars and lines from major Chinese wheat regions, Australia and USA in two trials, sown in four and two environments, respectively, were used to investigate starch property and its relationship with dry white Chinese noodle (DWCN) quality. Significant variations were observed in all starch parameters and DWCN quality. High pasting viscosity cultivars include Sunstate, Hartog, Eradu, Cunning-han, Gamenya, Karl92, Sunco, Yangmai5, Yangmail58, Mianyang26, Een1, Yumai41, Yumai49, Zheng81-1, Yumai54, Yumai2. Yumai47, Lu955159, Lumai15, Lumai21, Shaanyou225, Guanfeng2, Ji5099, Bainong4, and Jinmai2. Wheats from Australia, USA, South China Autumn-sown Spring Wheat Region and Yellow and Huai Valley showed better starch properties and DWCN quality than those from North China Plain. High peak viscosity, breakdown and flour swelling volume were significantly associated with good DWCN quality. A relatively high frequency of Wx-B1 null alleles was detected in Chinese wheats. Cultivars with null for Wx-Bl GBSS performed higher pasting viscosity and flour swelling volume, and better DWCN quality than normal type.
文摘Density （ρ） and viscosity （η） measurements were carried out for 4-aminobutyric acid in 0.0041,0.0125 and 0.0207 mol·L-1 aqueous salbutamol sulphate at T=308.15,313.15 and 318.15K.The measured values of density and viscosity were used to estimate some important parameters such as apparent molar volume Vφ,limiting apparent molar volume Vφ0,transfer volume △Vφ0,hydration number Hn,second derivative of infinite dilution of partial molar volume with temperature 2Vφ0/T2,viscosity B-coefficients,variation of B with temperature dB/dT,free energy of activation per mole of solvent △μ10＊ and solute △μ20＊,activation entropy △S20＊ and activation enthalpy △H20＊ of the amino acids.These parameters have been interpreted in terms of solute-solute and solute-solvent interactions and structure making/breaking ability of solutes in the given solution.
