Slip point

Figure 1. No-slip condition and slip condition with slip length, for one-dimensional shear flow. The slip length b is the extrapolation distance into the solid, to obtain the no-slip point. The slope of the linear velocity profile near the wall is the shear rate y.

The speed at which the metal moves through the rollers must change in order to keep the volume rate of flow constant through the roll gap. Hence, as the thickness decreases, the velocity increases. However, the surface speed of the roller is constant, so there is relative sliding between the roller and the metal. The direction of the relative velocity changes at a point along the contact area called the neutral or no-slip point (point N in Figure 7.10). At the neutral point, the roller and metal have the same... 

The melting point (determined as slip point or drop point) of the fat. 

Commercial name3 Iodine number Saturated fatty acids (%, w/w) Unsaturated fatty acids (%, w/w) HLB Slip Point (°C) Source... 

This measurement is claimed to be more reproducible than the slip point (see below), and is the most widely accepted technique for determining melting point (Rossell, 1986 Kaylegian and Lindsay, 1994). It is the method usually used for milk fat. 

The slip point is lower than the clear point and corresponds to a solid fat content of 4-5% (Rossell, 1986 Stauffer, 1996). The slip point of fats can be used as an indicator of relative differences in melt-in-the-mouth characteristics (Mertens, 1973). 

Slip points are commonly measured for vegetable fats, while clear points are usually measured for milk fat. Care should therefore be taken when comparing reported melting points for these two kinds of fat (Rossell, 2003). 

The zeta potential is the electric potential of a double layer at the slipping point (Fig. 9.8). The slipping point is known to be in front of the colloid s surface at a distance of at least a single hydrated cationic layer (Stern layer) (the exact location of the slipping point is not clear). Based on what was said above with respect to pH dependence and/or ionic strength dependence of the electric double layer, it is also known that as the ionic strength increases, or pH approaches the PZC, the zeta potential decreases (Fig. 9.9). 

Slip point, softening point, or rising point Source PORAM Technical Brochure, 1989. 

Typically liquid 76 hard fraction 24 (slip point 42-44°C), i.e., palm stearin. Can also contain butteroil. 

Slip point (ISO 6321, 2005) and solid fat index (AOCS method Cd 10-57, 2005) can provide information as to the suitability of an oil for use in manufacturing margarines and shortenings. Triacylglycerol (TAG) composition is an additional compositional analysis that can provide information on the potential functionality of an oil as well as its potential oxidative stability. Reversed-phase HPLC with various detection methods such as flame ionization, refractive index, evaporative light scattering, or atmospheric chemical ionization (coupled with mass spectrometry) can be used to determine TAG composition (Neff et d., 1994 Neff et al., 2001). 

The slip point of a fat is the temperature at which a column of fat, of specified length, starts rising in an open capillary tube under the influence of a hydrostatic pressure under the specified conditions of the test. 

For scientific purposes, the determination of the melting point or setting point should be replaced by a dilatation measurement (Section 6.2.4). For commercial reasons, however, the determination of a slip point has to be used. There are two methods for the determination of the slip point a method containing a stabilization period of 16 h and a routine method yielding satisfactorily reproducible results in a short time. 

C/min when the melting point is approached. The temperature of the water when the fat column starts rising is noted as the slip point. 

The thermometer with the two capillary tubes is placed in the centre of the water jacket, so that the lower end of the capillary tubes is 30 mm below the surface of the water. The water is heated and the temperature at which the fat column starts rising is the slip point. If the slip point of the two capillary tubes show a difference of 0.5 °C, the determination should be repeated. 

Analytical characteristics of fish oils and whale oils, 134,139 Analytical methods anisidine value, 264 AOCS, 259 dilatation, 253 fat adulteration, 270 fat content, 250 free fatty acids, 260 gas chromatography, 265 hydroxyl value, 261 iodine value, 259 lUPAC, 249 NMR spectra, 250 pancreatic lipase hydrolysis, 267 peroxide value, 263 phosphorus estimation, 264 saponification value, 260 slip point, 251 solid fat, 255 standard, 250... 

Massage creams Low slip point oil phase May be stiff and rich... 

Medium slip-point oil phase May have slightly alkaline or acidic pH May contain protective factors especially silicones and lanolin and lanolin of vanishing creams... 

Wilson, K. C. 1970. Slip point of beds in solid-llqnld pipe flow. Am. Soc. Chem. Eng. Hydraulic Division, no. HYl, paper 6992 1-12. 

Gleitflache slip point FlieBschmelzpunkt slip resistance Rutschfestigkeil ... 

WILSON, K.C. Slip point of beds in solid-liquid pipeline flow. Journal of Hydraulic Division, ASCE, 96(HY1), 1970,1-12. 

Melting Point, Open Tube—Softening Point ( Cc 3-25 ) determines the temperature at which a solidified fat, in an open capillary tube, softens sufficiently to slip and rise to the top of the heating bath. This method is applicable to fats such as coconut oil, stearin, hydrogenated fats, and hard tallows. The results sometimes are reported as melting slip point, but the method is different from the AOCS Slip Point (Cc 4-25). 

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