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Water structures in protein–water mixtures and cheeses were examined by Time Domain Reflectometry (TDR) and Nuclear Magnetic Resonance (NMR). The relaxation time obtained from TDR increased and the diffusion coefficient obtained from NMR decreased with increasing protein concentration, even if those physical quantities and time scales of respective observation techniques were considerably different...
A water-repellent material with a contact angle of more than 150° has been developed. This material is composed of low molecular weight polytetra-fluoroethylene (PTFE) particles and an appropriate binder. The water-repellent properties were found to persist even after exposure to ultraviolet light and water splashing for a time equivalent to 20 years at ambient conditions.
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