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An infectious disease agent can be transmitted in two ways: as horizontal disease agent transmission from one individual to another in the same generation (peers in the same age group) [3] by either direct contact (licking, touching, biting), or indirect contact through air – cough or sneeze (vectors or fomites that allow the transmission of the agent causing the disease without physical ...
Contact mechanics is the study of the deformation of solids that touch each other at one or more points. [1] [2] A central distinction in contact mechanics is between stresses acting perpendicular to the contacting bodies' surfaces (known as normal stress) and frictional stresses acting tangentially between the surfaces (shear stress).
Freeze-cast alumina that has been partially sintered. The freezing direction in the image is up. Freeze-casting, also frequently referred to as ice-templating, freeze casting, or freeze alignment, is a technique that exploits the highly anisotropic solidification behavior of a solvent (generally water) in a well-dispersed solution or slurry to controllably template directionally porous ...
A temperature drop is observed at the interface between the two surfaces in contact. This phenomenon is said to be a result of a thermal contact resistance existing between the contacting surfaces. Thermal contact resistance is defined as the ratio between this temperature drop and the average heat flow across the interface. [1]
Flash freezing being used for cryopreservation. Flash freezing is used in the food industry to quickly freeze perishable food items (see frozen food). In this case, food items are subjected to temperatures well below [clarification needed] the freezing point of water. Thus, smaller ice crystals are formed, causing less damage to cell membranes. [3]
Most liquids freeze by crystallization, formation of crystalline solid from the uniform liquid. This is a first-order thermodynamic phase transition, which means that as long as solid and liquid coexist, the temperature of the whole system remains very nearly equal to the melting point due to the slow removal of heat when in contact with air, which is a poor heat conductor.
One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
Freezing Point Depression and Related Phenomena". It was originally published in 1923 in volume 24 of a German-language journal Physikalische Zeitschrift . An English translation [ 21 ] : 217–63 of the article is included in a book of collected papers presented to Debye by "his pupils, friends, and the publishers on the occasion of his ...