Texture distribution

Of the two tubes, fill the lower half of one tube with one soil and top with other, while reversing the order in other tube. Take proper care that there is an abrupt boundary between the two textural distribution in one tube so as to simulate the field condition. 

Another commonly used model equation to fit and quantify the measured texture distribution is the March-Dollax function [49, 108-110] ... 

This texture distribution is common, but corresponds to a rather schematic model, indicating that high-energy defects, such as disclinations, are found mainly in the vicinity of the isotropic transition. Other situations are observed in thick preparations of cholesterics, for example, where planar domains can be interrupted by walls of vertical layers (Fig. 34 c and d), due to edge dislocations disjoining into disclina-tion pairs (see Fig. 5 d). Despite these par-... 

Figure 5 Texture distribution functions D(Sm, for the band of amorphous alloy FegoBjo (A) contact surface, (B) noncontact surface. The direction of the quantization axis is determined by the angles 0 and < > ,.

The visualization of volumetric properties is more important in other scientific disciplines (e.g., computer tomography in medicine, or convection streams in geology). However, there are also some applications in chemistry (Figure 2-125d), among which only the distribution of water density in molecular dynamics simulations will be mentioned here. Computer visualization of this property is usually realized with two or three dimensional textures [203]. 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

As we have seen, the orientation of crystallites in a thin film can vary from epitaxial (or single crystalline), to complete fiber texture, to preferred orientation (incomplete fiber texture), to randomly distributed (or powder). The degree of orientation not only influences the thin-film properties but also has important consequences on the method of measurement and on the difficulty of identifying the phases present in films having multiple phases. 

The quantitative texture investigations (based on the orientation distribution function) al-... 

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