Mixing dispersion

One would like to see more experiments carried out with mixed dispersions in the presence of polymers (leading to selective flocculation ), and on the interaction of particles with macroscopic surfaces. Both of these areas have long-term implications in biological studies. (Selective cell ahesion adhesion of microorganisms to surfaces.)... 

Flush models can also be configured to simulate the effects of dispersive mixing. Dispersion is the physical process by which groundwaters mix in the subsurface (Freeze and Cherry, 1979). With mixing, the groundwaters react with each other... 

The problem of liquid dispersion by mixers is now discussed. In mixing, dispersion takes place in the turbulent shear field of the mixer. The intensity of the shear field is largely influenced by the geometry of the mixer. The power consumption P can be calculated by the equation ... 

The freezing time must now be equal to the residence time in the bed (see Mixing, dispersion and residence time, below) a mean residence time can be assumed to be equal to the mass hold-up in the bed divided by the mass flow rate. If the mass hold-up is the product of bed volume and the bulk density of the bed, and the bed depth is H, then... 

Aerosols Turbulent mixing - dispersion -settling None... 

Dispersion is the enhanced mixing of material through spatial variations in velocity. When it is of interest (when we are not keeping track of the three-dimensional mixing), dispersion is typically one or two orders of magnitude greater than turbulent diffusion. The process of dispersion is associated with a spatial mean velocity. The means used in association with diffusion, turbulent diffusion, and dispersion are identified in Table 6.2. 

In principle, the coating may be produced in two ways, i.e., by (1) interacting the cores with preformed smaller particles of a different composition (essentially by heterocoagulation), and (2) by forming the shell directly by chemical reaction on preformed particles dispersed in salt solutions yielding the coating. In both instances it is essential that conditions be optimized in order to avoid having mixed dispersions of coated and constituent particles. 

Combine ingredients 1-4 in order with mixing. Disperse ingredient 6 into 5, add to the first phase. Heat to 60C and add Polysorbate. Mix until uniform. Begin cooling to 45C. Add perfume and preservative. Cool to 35C. Adjust viscosity with Salt Solution. Package. 

Fig. 2.10. The dispersed plug-flow model with mixing (dispersion) in axial r-direction ...

Many other foods are mixed dispersions, like ice cream which is an emulsion, foam, and suspension. Others abound. Sausages and frankfurters may be considered to be solidified O/W emulsions in which the oil droplets are covered by a protein membrane and dispersed in a gel [293]. Similarly, cakes can be considered to be air bubbles dispersed in a gel phase. 

FED (3)] and viscous dissipation in the molten regions. As melting progresses the latter mechanism becomes dominant. Mixing disperses the newly formed melt into the mass [creating a solids-rich suspension] the melt that comes in intimate contact with solid particles cools down and at the same time heats up the surface layer of the particles the particulate solid charge is eventually converted into a richer, thermally inhomogeneous suspension and ultimately into a... 

Disperse dyes were originally developed for incorporation into certain cellulose acetate fibers. Applications of disperse dyes include the coloring of nylons, polyesters, and acrylics. Since many of these dyes were also designed to be mixed— dispersed —with a dispersant, care must be exercised in avoiding dispersed versions of these dyes, since the dispersants used are not meant to be incorporated in plastics and seriously diminish the brightness and transparency of the dye. Disperse dyes in their pure form are often also classified as solvent dyes, carrying both Colour Index names. Many disperse dyes developed for polyesters are finding use in other polymers. 

Dynamic and flow rheological characteristics of heated mixed whey protein isolate (WPI) and cross-linked waxy maize starch (CWM) dispersions 5% solids, pH = 7.0, 75 mM NaCl, were examined at starch mass fractions (jcs) from 0 (pure WPI) to 1 (pure CWM) (Ravindra et al., 2004). The mixed dispersions had lower values of G than the pure WPI dispersion, primarily due to the disruptive effect of CWM granules on the WPI network. The point of phase inversion (minimum G value) was at about Xs = 0.65 (Figure 4-40). 

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