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Hydrocolloids, i.e. food gums, are generally applied food additives. These are water-soluble polysaccharides with thickening and/or gelating properties. One of such colloids is xanthan gum. Strong pseudoplastic properties of xanthan aqueous solutions cause enhancement of the sense of richness and savouriness of food consumed. For this reason xanthan gum is readily applied as an additive to jams, jellies,...
Hyaluronic acid forming with water a dense mucus or gel, has properties which protect delicate tissue structure against external pressures. In joints, it protects articular surfaces against the forces formed during motion. As a main component of synovial fluid, it is responsible for its viscosity. This viscosity in turn, is a very important property that characterises a bio-bed operation. Due to the...
This work determines the location of the greatest elastic distress in spherical and cylindrical Hertzian contacts based upon the distortion energy and the maximum shear stress theories. The ratios between the maximum pressure, the von Mises stress, and the maximum shear stress are determined and fitted by empirical formulations for a wide range of the Poisson ratio, which represents material compressibility...
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