Ask any question about EPFL courses, lectures, exercises, research, news, etc. or try the example questions below.
DISCLAIMER: The Graph Chatbot is not programmed to provide explicit or categorical answers to your questions. Rather, it transforms your questions into API requests that are distributed across the various IT services officially administered by EPFL. Its purpose is solely to collect and recommend relevant references to content that you can explore to help you answer your questions.
The dynamic shear-thickening behavior of concentrated colloidal suspensions of fumed silica in polypropylene glycol has been investigated. Dynamic frequency sweeps showed that, for any given solids concentration, the complex viscosity at different imposed ...
We present a theoretical and experimental analysis of the dam break of a viscoplastic fluid in a horizontal channel. A shallow, slow fluid model based on the Herschel-Bulkley constitutive law allows one to characterize the early and late stages of the flow ...
For more than thirty years there has been a high demand for glucose measuring devices to replace the finger pricking methods and to improve the life quality of diabetics. Three approaches are possible, electrochemical, electromagnetic (including optical), ...
Controlling the static and dynamic properties of sports equipment has since long been of great concern in the sports engineering industry. More recently there has been interest in better understanding and improving the interplay between such properties and ...
Optimum growth conditions for the fermn. of nonconcd. whey permeate by K. fragilis NRRL 665 were defined. Use of 3.75 g yeast ext./L, a growth temp. of 38 Deg and a pH of 4.0 allowed a max. productivity of 5.23 g EtOH [64-17-5]/L-h in continuous culture wi ...
The influence of substrate compn. on the yield, nature, and compn. of exopolysaccharides (EPS) produced by the food-grade strain G. xylinus I-2281 was investigated during controlled cultivations on mixed substrates contg. acetate and either glucose, sucros ...
