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Quasi-solid, Falsely-solid, or semisolid is the physical term for something whose state lies between a solid and a liquid.While similar to solids in some respects, such as having the ability to support their own weight and hold their shapes, a quasi-solid also shares some properties of liquids, such as conforming in shape to something applying pressure to it and the ability to flow under pressure.
Semi-solid metal casting (SSM) is a near net shape variant of die casting. [1] The process is used today with non-ferrous metals, such as aluminium, copper, [2] and magnesium. It can work with higher temperature alloys that lack suitable die materials. The process combines the advantages of casting and forging.
A gel is a semi-solid that can have properties ranging from soft and weak to hard and tough. [1] [2] Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady state, although the liquid phase may still diffuse through this system. [3] IUPAC definition for a gel
In a string-net liquid, atoms have apparently unstable arrangement, like a liquid, but are still consistent in overall pattern, like a solid. When in a normal solid state, the atoms of matter align themselves in a grid pattern, so that the spin of any electron is the opposite of the spin of all electrons touching it.
A gel refers to the semi- solid, 3-dimensional matrix formed from an interspersed system of colloidal particles or the permeation of a solvent into an entwined polymer chain network. [1] [2] [5] [3] [8] Pharmaceutical gels are formed by adding a gelator (gelling agent) to the solvent [5] [6] and active ingredient mixture.
The Atterberg limits are a basic measure of the critical water contents of a fine-grained soil: its shrinkage limit, plastic limit, and liquid limit.. Depending on its water content, soil may appear in one of four states: solid, semi-solid, plastic and liquid.
Grease is a solid or semisolid lubricant formed as a dispersion of thickening agents in a liquid lubricant. Grease generally consists of a soap emulsified with mineral or vegetable oil.
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. [1]