Scott-Blair

G. W. Scott Blair, Elementary theology. Academic Press, Inc., New York, 1969. 

Schofield and Scott Blair (1930) assumed that the slip velocity was a linear function of the wall shear stress tw but independent of dr Similarly, Mooney (1931) assumed that the slip velocity can be written as... 

Schofield, R.K. and Scott Blair, G.W., The influence of the proximity of a solid wall on the consistency of viscous and plastic materials, Journal of Physical Chemistry, 34, No. l,pp. 248-62(1930). 

In conclusion, it should be noted that few of the comments in this section are original. These classifications have been presented by so many authors that any attempt to give detailed references would have been clumsy. Some of the best references, to which the reader is referred for further details, include the books by Reiner (R4), Philippoff (P4), Green (G3), and Scott-Blair (S7). Since all systems of classification are, to an extent, arbitrary, many others have been proposed. Reiner (R4) discusses several of these but none appear to possess obvious advantages over the more common system of classification discussed herein. 

Scott Blair, G. W., Introduction to Industrial Rheology. J. A. Churchill, London, 1938. 

Skim milk and whole milk do not differ appreciably from Newtonian behavior, but cream, concentrated milks, butter, and cheese exhibit varying degrees of non-Newtonian behavior. The literature on these products is summarized and reviewed in the monograph edited by Scott-Blair (1953). 

Scott-Blair, G. W. 1953. Foodstuffs Their Plasticity, Fluidity and Consistency. North-Holland Publishing Co., Amsterdam. 

Compression testing is also useful for evaluating the technological and end-use properties of milk fat and butter (Davis, 1937 Scott-Blair, 1938 Dolby, 1941a Mohr and Wellm, 1948). In this approach, a uniform stress is applied to the top and bottom of a sample (typically a cylinder or prism) placed between two flat plates. Because of the uniform stress field, it is easier to extract rheological information than in penetrometery. 

A and D indicate the two parameters most commonly extracted from a creep curve. A represents the instantaneous elastic compliance and can be used to calculate an elastic modulus. D represents the limiting viscosity, which is related to the reciprocal of the slope. In some cases, parameters from creep testing have been related to molecular mechanisms (Shama and Sherman, 1970 Davis, 1973 deMan et al., 1985). The parameters have also been correlated with hardness and spreadability (Scott-Blair, 1938). 

Houwink, Elasticity, Plasticity, and the Structure of Matter, Cambridge, 1937 Scott-Blair, An Introduction to Industrial Rheology, 1938 idem A Survey of General and Applied Rheology, 1944. 

J. Phys. Chem., 1940,44, 826 Scott-Blair, A Survey of General and Applied Rheolo, 1944,102f., agreed Poiseuille s 1846 paper is translated in Bingham s Rheological Memoirs, 1940,1 on the history of viscometry, see Hoppler, Koll.Z., 1942,98,1 (Egyptian water clocks, etc.) Scott-Blair, op. cit.. If. (Indian ideas, etc.). 

Scott Blair, G.W. Physics Department, National Institute for Research in Dairying, University of Reading, England, UK (8, 1)... 

Burgers, J. M., Hermans, J. J., and Scott Blair, G. W., ed., Deformation and Flow, Vol. I, Deformation and Flow in Biological Systems, by A. Frey-Wyssling, New York, Interscience Publishers, 1952. 

Following Scott Blair s (11) classification of instruments for the study of texture, the instruments for measuring the flow properties of fluid foods can be classified into the categories (1) fundamental, (2) empirical, and (3) imitative. Fundamental tests measure well defined properties utilizing geometries that are amenable to analysis of fluid flow. Empirical tests measure parameters that are not clearly defined, but the parameters have been shown to be useful from past experience. Imitative tests measure properties under test conditions similar to those in practice (11) ... 

Scott Blair, G.W. In "Rheology in food research" Mrak, E. M. Stewart, G. F., Eds. Advances in Food Research Academic Press New York, 1958 Vol. VIII,... 

Schofield, R. K., and Scott-Blair, G. W. (1932). The relationship between viscosity, elasticity and plastic strength of soft materials as illustrated by some mechanical properties of flour doughs. Proc. R. Soc. London, Ser. A 138, 707-717. 

The action of the enzyme rennet on milk, known to destabllze a K-caseln and trigger agglomeration of a multl-caseln micellar suspension (ot,3,Y E <) to produce coagulated milk for cheese-making, has been shown to produce a reaction suspension with power law behavior also described by eqns (2.4-2.5)(Tucznlckl and Scott Blair). ... 

Ceramic masses have been successfully extruded for more than 150 years. The first extruders for making bricks from stiff clay were made in 1835 [1]. The only condition which the extrusion compounds had to fulfill was that they should have sufficient plasticity. This, however, is not always easy to achieve and is not easy to define accurately. Scott Blair wrote in 1940 [2] ... 

Scott Blair very accurately described the complexity of the situation with this thesis. Now however an attempt will be made to describe the phenomenon of plasticity and even to influence it, so is nevertheless necessary to find more precise definitions and use them in order to be able to optimize the plasticity of bodies for the purpose of plastic shaping. The generally accepted definition of plasticity as a property of solids to exhibit flow properties under the influence of external forces, which lead to permanent deformation when the force is removed, is initially applicable to all plastically deformable bodies. However from the point of view of influencing plasticity a clear distinction must be made between the body to be deformed on the one hand and the moulding process employed on the other hand. 

Dr. MacRitchie s awards include the F. B. Guthrie Medal of the Cereal Division of the Royal Australian Chemical Institute and the Thomas Burr Osborne Medal and George W. Scott Blair Memorial Award of the American Association of Cereal Chemists (now AACC International). He has been a member of the editorial boards of Advances in Colloid and Interface Science, Cereal Chemistry, and Journal of Cereal Science. Presently, he is editor-in-chief of Journal of Cereal Science. 

H. Freundlich, Kapillarchemiej Leipzig 1932, Vol. II, p. 615 H. Freundlich, Thixotropy Paris 1935 J, Duclaux, Rigiditd Thioxotropie, Coacervation, Paris 1934, p. 20 G. W. Scott Blair, An introduction to Industrial Rheologyj London 1938 cf. First and Second Report on Viscosity and Plasticity, Acad. Sci. Amsterdam 1935. 

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