Particle numberIn thermodynamics, the particle number (symbol N) of a thermodynamic system is the number of constituent particles in that system. The particle number is a fundamental thermodynamic property which is conjugate to the chemical potential. Unlike most physical quantities, the particle number is a dimensionless quantity, specifically a countable quantity. It is an extensive property, as it is directly proportional to the size of the system under consideration and thus meaningful only for closed systems.
Molar concentrationMolar concentration (also called molarity, amount concentration or substance concentration) is a measure of the concentration of a chemical species, in particular of a solute in a solution, in terms of amount of substance per unit volume of solution. In chemistry, the most commonly used unit for molarity is the number of moles per liter, having the unit symbol mol/L or mol/dm3 in SI unit. A solution with a concentration of 1 mol/L is said to be 1 molar, commonly designated as 1 M.
ViscoelasticityIn materials science and continuum mechanics, viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation. Viscous materials, like water, resist shear flow and strain linearly with time when a stress is applied. Elastic materials strain when stretched and immediately return to their original state once the stress is removed. Viscoelastic materials have elements of both of these properties and, as such, exhibit time-dependent strain.
Triethylene glycolTriethylene glycol, TEG, or triglycol is a colorless odorless viscous liquid with molecular formula HOCH2CH2OCH2CH2OCH2CH2OH. It is used as a plasticizer for vinyl polymers. It is also used in air sanitizer products, such as "Oust" or "Clean and Pure". When aerosolized it acts as a disinfectant. Glycols are also used as liquid desiccants for natural gas and in air conditioning systems. It is an additive for hydraulic fluids and brake fluids and is used as a base for "smoke machine" fluid in the entertainment industry.
ElectrophoresisElectrophoresis is the motion of dispersed particles relative to a fluid under the influence of a spatially uniform electric field. Electrophoresis of positively charged particles (cations) is sometimes called cataphoresis, while electrophoresis of negatively charged particles (anions) is sometimes called anaphoresis. The electrokinetic phenomenon of electrophoresis was observed for the first time in 1807 by Russian professors Peter Ivanovich Strakhov and Ferdinand Frederic Reuss at Moscow University, who noticed that the application of a constant electric field caused clay particles dispersed in water to migrate.
Direct shear testA direct shear test is a laboratory or field test used by geotechnical engineers to measure the shear strength properties of soil or rock material, or of discontinuities in soil or rock masses. The U.S. and U.K. standards defining how the test should be performed are ASTM D 3080, AASHTO T236 and BS 1377-7:1990, respectively. For rock the test is generally restricted to rock with (very) low shear strength. The test is, however, standard practice to establish the shear strength properties of discontinuities in rock.
Shear strength (soil)Shear strength is a term used in soil mechanics to describe the magnitude of the shear stress that a soil can sustain. The shear resistance of soil is a result of friction and interlocking of particles, and possibly cementation or bonding of particle contacts. Due to interlocking, particulate material may expand or contract in volume as it is subject to shear strains. If soil expands its volume, the density of particles will decrease and the strength will decrease; in this case, the peak strength would be followed by a reduction of shear stress.
Food rheologyFood rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is.
Sol–gel processIn materials science, the sol–gel process is a method for producing solid materials from small molecules. The method is used for the fabrication of metal oxides, especially the oxides of silicon (Si) and titanium (Ti). The process involves conversion of monomers into a colloidal solution (sol) that acts as the precursor for an integrated network (or gel) of either discrete particles or network polymers. Typical precursors are metal alkoxides. Sol-gel process is used to produce ceramic nanoparticles.
Silica cycleThe silica cycle is the biogeochemical cycle in which biogenic silica is transported between the Earth's systems. Silicon is considered a bioessential element and is one of the most abundant elements on Earth. The silica cycle has significant overlap with the carbon cycle (see carbonate–silicate cycle) and plays an important role in the sequestration of carbon through continental weathering, biogenic export and burial as oozes on geologic timescales.
