Sticky Fingers  

Oleh:

[s.n]

Jenis: Article from Bulletin/Magazine
Dalam koleksi: The Economist (http://search.proquest.com/) vol. 401 no. 8762 (Dec. 2011), page 8.
Topik: Research & Development--R&D; Rheology; Viscosity; Sensors; Measurement Techniques; Mathematics
Fulltext: Sticky fingers.pdf (13.78KB)

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Perpustakaan Pusat (Semanggi) Nomor Panggil: EE29.69 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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If you have ever given a bottle of tomato ketchup a good shake to make it pour more easily, then you have experimented with rheology. This is the study of how materials flow, and it considers the many elements which give a liquid its overall viscosity. Shaking ketchup invokes one of those elements: shear thinning. This reduces a liquid's reluctance to flow, or viscosity, by forcing the layers within it to separate, suddenly making it runny. If you want to make the perfect ketchup, therefore, rheology is important. Measuring what is going on in a ketchup factory can, however, be hard. As a result, manufacturing difficulties may not be detected quickly. But Julia Rees, Will Zimmerman and Hemaka Bandulasena of the University of Sheffield in England, are riding to the rescue. They have invented a small, cheap device which--when combined with some clever mathematics--can measure viscosity-changing phenomena such as shearing. Moreover, it can do so on the fly, rather than requiring samples to be taken off to a laboratory. If the sauce coming out of a factory does not have the requisite gloopiness, that can then be detected immediately.

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