Statics, dynamics, rheology and scission-recombination kinetics of self-assembling linear micelles are investigated at equlibrium state and under shear flow by computer simulations using a newly proposed mesoscopic model. We model the micelles as linear sequences of Brownian beads whose space-time evolution is governed by Langevin dynamics. A Monte Carlo algorithm controls the opening of a bond or the chain-end fusion. A kinetic parameter omega modelling the effect of a potential barrier along a kinetic path, is introduced in our model.<p>For equilibrium state we focus on the analysis of short and long time behaviors of the scission and recombination mechanisms. Our results show that at time scales larger than the life time of the average chain length, the kinetics is in agreement with the mean-field kinetics model of Cates. By studying macroscopic relaxation phenomena such as the average micelle length evolution after a T-jump, the monomer diffusion, and the zero shear relaxation function, we confirm that the effective kinetic constants found are indeed the relevant parameters when macroscopic relaxation is coupled to the kinetics of micelles.<p>For the non-equilibrium situation, we study the coupled effects of the shear flow and the scission-recombination kinetics, on the structural and rheological properties of this micellar system. Our study is performed in semi-dilute and dynamically unentangled regime conditions. The explored parameter omega range is chosen in order for the life time of the average size chain to remain shorter than its intrinsic (Rouse) longest relaxation time. Central to our analysis is the concept of dynamical unit of size Lambda, the chain fragment for which the life time tau_Lambda and the Rouse time are equal. Shear thinning, chain gyration tensor anisotropy, chain orientation and bond stretching are found to depend upon the reduced shear rate Beta_Lambda=gamma dot*tau_Lambda while the average micelle size is found to decrease with increasing shear rate, independently of the height of the barrier of the scission-recombination process. / Doctorat en sciences, Spécialisation physique / info:eu-repo/semantics/nonPublished

Les pâtes surgelées sont relativement stables et peuvent être fabriquées à l’échelle industrielle, distribuées et cuites à la demande au moment de la vente ou de la consommation (point chaud). La congélation des pâtes sucrées induit une baisse de volume et une augmentation du temps de fermentation, ces conséquences sont dues à deux facteurs : la baisse de la production de CO2 (viabilité des levures) et la faible capacité de rétention de gaz du réseau gluténique. La perte de la qualité des pâtes congelées est accélérée durant le stockage. Cette thèse porte sur l’étude de l’effet de la congélation et de la conservation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées type Kougelhopf. Ce travail vise à l’étude de l’impact de la vitesse de congélation sur les propriétés microbiologiques, rhéologiques, structurales et sensorielles de ces pâtes. Elles ont été congelées à différentes températures (-20 °C, -30 °C, -40 °C et une immersion dans l'azote liquide) puis conservées à -40 °C pendant 9 semaines. Les principaux résultats de cette étude ont permis de mettre en évidence le rôle de la vitesse de congélation et de la durée de conservation sur les propriétés intrinsèques des pâtes sucrées surgelées. Il en découle que l’activité fermentaire et l’intégrité du réseau du gluten sont tributaire de la vitesse de congélation. En effet, cette dernière contrôle la taille et la localisation des cristaux de glace d’où la recherche d’un compromis entre une vitesse de congélation ni trop rapide pour diminuer la viabilité des levures ni trop lente pour former de gros cristaux pouvant perforer le réseau de gluten de la pâte. Ce travail a démontré que le surdosage de levure reste valable uniquement pour les pâtes sucrées surgelées destinées à être conservées au-delà de 4 semaines. Ce surdosage améliore ainsi la qualité globale du Kougelhopf en compensant la perte de l'activité des levures pendant la congélation et le stockage / The frozen doughs are relatively stable and can be manufactured on an industrial scale, distributed and baked on demand at the point of sale or consumption (Bake-off). Freezing sweet dough induces a decrease in specific volume and an increase in fermentation time, these effects are due to two factors: lower production of CO2 (yeast viability) and losing capacity to retain gas (gluten network integrity). The loss of quality of frozen dough is accelerated during storage. This study focuses on the freezing and frozen storage effects on Kougelhopf sweet doughs. The aim of this work is to study the impact of freezing rate on microbiological, rheological, structural, and sensory properties of sweet doughs. The sweet doughs were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen doughs intrinsic properties. This study shown the dependence of fermentation activity and integrity of the gluten network with freezing rate, which controls size and location of ice crystals resulting in research of a compromise between freezing rate nor too fast to reduce yeast viability, nor too slow to form large ice crystals that could perforate gluten network. Added the yeast amount is necessary only for frozen sweet doughs to be stored beyond 4 weeks, which improves the overall quality of Kougelhopf by compensating for yeast activity decrease during freezing and frozen storage

Tato diplomová práce se zabývá aktuálními poznatky, společně s optimalizací oscilačních měření pomocí hybridního reometru, ale hlavně pozorováním změn reologických parametrů v čase past mleté granulované vysokopecní strusky aktivované různými aktivačními roztoky s koncentrací alkálií M: 4 and 7.5 moldm. Výsledky byly pro diskuzi podpořeny výstupy z Vicatovy metody a izotermické kalorimetrie. Nejprve bylo zjištěno, že limit lineární viskoelastické oblasti se zmenšuje v čase. Dále bylo pozorováno, že v time sweep testech vykazovala struska aktivovaná křemičitany nejnižší hodnoty komplexního modulu a struska aktivovaná hydroxidy o koncentraci 4 moldm nejvyšší hodnoty a ostatní pasty vykazovaly hodnoty mezi těmito dvěma extrémy a měly mezi sebou porovnatelné hodnoty. Podobný trend byl pozorován u vývoje kritické meze oscilačního napětí, získaného z amplitude sweep testů (přerušovaně a nepřerušovaně). Oba výše zmíněné parametry, komplexní modul a mez napětí, se vyvíjely v čase. Výsledky všech testů jasně ukázaly, že povrchová chemie hraje roli ve výsledném reologickém chování. Odsud, povaha a koncentrace aktivátoru ovlivňují reologické vlastnosti skrze efekty Na a K iontů, stejně tak skrze koncentraci, která má dopad na elektickou dvojnou vrstvu. Reologické chování může být také ovlivněno dalšími faktory, např. viskozitou aktivačního roztoku a celkovou kinetikou hydratačního procesu.

This doctoral thesis deals with the volume changes of structural concrete caused by its shrinkage. Great importance is given to the evaluation of concrete resistance against shrinkage cracking, too. A lot of physical and numerical experiments were carried out before results and conclusion of observed phenomena was publicized. The amount of physical tests and utilization rate of the experiments can be enlarged and intensified due to the usage of materials made of micro-concrete. Consequently, the design of concrete mixtures with the ordinary size of aggregate particle reflected the large knowledge obtained by micro-concrete. In this work, the effect of different fibres and its different amount was also researched. Finally, the optimized fibre concrete mixture was designed. During the testing, the unique method referred to as “Complex experiment” was developed. Obtained data from the Complex experiment allows predicting when the shrinkage cracks may occur. The final comparison between all tested materials made of concrete was performed by means of unique parameter referred to as “Critical degree of restraint”. It was proofed that the resistance of optimized fibre concrete against to shrinkage cracking is twice of ordinary concrete. Moreover, the shrinkage cracks did not occur in the developed fibre concrete during the observed period. Based on the obtained results the new scaling factors for the rheological model B4 were derived. Due to the new scaling factors, the model B4 describes the real behavior of special composite materials very well.

The present diploma thesis is focused on the selected anti-aging substances in cosmetic products. The literature research provided us with the knowledge of essential skin characteristics and factors influencing the aging process. Furthermore, the thesis describes the basic physical forms of cosmetic products, the basic cosmetic materials and the current trends in the usage of anti-aging substances. The experimental part subsumes altogether four physical forms of cosmetic products – tonics, serums, masks and creams. In this work was testid a new anti-aging compound, developer by French company SOLABIA, which provided the company Miša a Harašta s.r.o. (M+H). It has tested four components: Fucogel, Camaderm Gly, Viniderm and Omega Ceramid. These anti-aging substances were addend to the four technology cosmetic form, which were prepared in our laboratory. Subsequently, the pH stability of the products was measured together with the rheological measuring and skin hydration measuring. All of the samples proved to be pH stable. The highest stability of viscosity and consistence was identified for masks and creams. It was found out that the added anti-aging substances have no impact on the stability of pH, viscosity and consistency. The skin hydration measuring proved that the anti-aging substances Vinidem and Camadem Gly have the greatest moisturising qualities.

In der Milchindustrie spielt die Auswahl der Starterkulturen eine wichtige Rolle bei der Herstellung fermentierter Produkte mit gewünschter Textur und entsprechenden sensorischen Eigenschaften. Milchsäurebakterien mit der Fähigkeit extrazelluläre Polysaccharide (EPS) zu synthetisieren sind von besonderem Interesse, da auf Grund der in situ gebildeten Hydrokolloide der Einsatz von Zusatzstoffen vermieden werden kann. Die Wirkung von EPS auf die Produkt-eigenschaften ist in der Literatur bereits mehrfach beschrieben, wird jedoch auf Grund der Vielzahl an unterschiedlichen Stämmen und Fermentationsparametern bzw. einer fehlenden Systematisierung immer noch sehr kontrovers diskutiert. Des Weiteren stellt die wissenschaftliche Aufklärung der komplexen Struktur-Funktionsbeziehungen und der Wechselwirkungen mit anderen Produktkomponenten eine große Herausforderung dar. Um die Zusammenhänge besser verstehen zu können, wurde in dieser Arbeit ein neuer Ansatz gewählt: isolierte und aufgereinigte EPS wurden der Milch vor der Säuerung zugesetzt und die daraus hergestellten Milchgele mit jenen mit in situ produzierten EPS verglichen. In Milchgelen aus Einzelstammkulturen von Streptococcus thermophilus oder Lactobacillus delbrueckii ssp. bulgaricus wurden EPS‑Gehalte von 40 - 150 mg/kg ermittelt. Die Gele unterschieden sich hinsichtlich ihrer Viskosität und ihres fadenziehenden Charakters, was erste Hinweise auf die Art der gebildeten EPS liefert. Die Synthese größerer Mengen an EPS zur Charakterisierung und Untersuchung ihrer Funktionalität erfolgte entkoppelt von der Produkt­herstellung mit ausgewählten Stämmen in Batch-Fermentationen mit konstantem pH in komplexen oder semidefinierten Medien. S. thermophilus ST‑143 produzierte ~ 300 mg/L fadenziehende EPS, die durch entsprechende Aufreinigungsschritte als drei EPS‑Fraktionen gewonnen werden konnten: freie EPS (EPSf), kapsuläre EPS (EPSk) und ein Gemisch aus beiden (EPSf+k). EPSf haben eine höhere Molekülmasse (M = 2,6 x 10^6 Da) und eine höhere intrinsische Viskosität (1,14 mL/mg) im Vergleich zu EPSk (M = 7,4 x 10^3 Da, 1,4 x 10^5 Da; intrinsische Viskosität = 0,06 mL/mg) und führten bereits in geringen Mengen zu rheologischen Veränderungen. Allerdings scheinen die EPSk Wechselwirkungen zwischen EPSf Molekülen zu unterstützen. In chemisch gesäuerten Milchgelen konnte durch den definierten Zusatz aufgereinigter Fraktionen von EPSf und EPSf+k vor der Säuerung (c = 0 - 0,35 mg/g) erstmals eine konzentrationsabhängige Wirkung aufgezeigt werden. Mit EPSf stieg der maximale Speichermodul der Milchgele als Maß für die Gelsteifigkeit linear an (457 - 722 Pa). EPSk zeigten hingegen keinen Einfluss. Als Modellpolysaccharid wurde vergleichend das gut beschriebene, ebenfalls ungeladene und nicht gelbildende Homopoly­saccharid Dextran herangezogen (c = 0 - 300 mg/g). EPSf und Dextran veränderten die Gelbildung, erhöhten die Steifigkeit stichfester Gele und die Viskosität gerührter Gele in ähnlichem Maße, es waren jedoch deutlich unterschiedliche Konzentrationen notwendig. Die in den Milchgelen beschriebenen Einflüsse können unter anderem auf Depletionseffekte zwischen gleichgeladenen Polymeren (hier Proteine und Polysaccharide) zurückgeführt werden. / The selection of suitable starter cultures for the production of fermented milk with a desired texture and corresponding sensory attributes is of great importance for the dairy industry. Lactic acid bacteria with the ability to synthesise extracellular polysaccharides (EPS) are of particular interest, because these in situ produced hydrocolloids may allow to omit the use of additives. Many effects of EPS on product properties are already described in the scientific literature, but are still discussed controversially because of the multitude of different strains and fermentation parameters and, hence, a lack of systematisation. Furthermore, research on the mechanisms behind the structure-function relationship and interactions with other product components is a challenging area. To obtain a deeper understanding of this complex system, a new approach was chosen for the present study: EPS were isolated, purified and added to the milk prior to acidification, and the respective milk gels were compared with those with in situ produced EPS. In milk gels acidified by single strains of Streptococcus thermophilus or Lactobacillus delbrueckii ssp. bulgaricus, EPS contents of 40 - 150 g/kg were determined. The gels differed in viscosity and their ropy character, which is a first indicator for the type of the EPS. To allow for their chemical and technofunctional characterisation, the synthesis of higher amounts of EPS was performed by batch-fermentation at constant pH and decoupled from the product manufacturing with selected strains in complex or semidefined media. S. thermophilus ST‑143 synthesised ~ 300 mg/L ropy EPS, which were isolated as three different EPS fractions by applying particular purification steps: free EPS (EPSf), capsular derived EPS (EPSk) and a mixture of both EPS (EPSf+k). EPSf had a higher molecular mass (M = 2.6 x 10^6 Da) and a higher intrinsic viscosity (1.14 mL/mg) compared to EPSk (M = 7.4 x 10^3 Da, 1.4 x 10^5 Da; intrinsic viscosity = 0.06 mL/mg) and affected the rheological properties of aqueous solutions already at low concentration. However, EPSk appear to support interactions between the EPSf molecules. In chemically acidified milk gels a concentration dependent impact of EPSf and EPSf+k, which were added to the milk prior to acidification (c = 0 - 0,35 mg/g), was described for the first time. The maximum of the storage modulus as a measure for stiffness of the milk gels linearly increased with EPSf content (457 - 722 Pa). With EPSk no effects were observed. For the purpose of comparison dextran, a well described also uncharged and non gelling homopolysaccharide, was used as a model polysaccharide (0 - 300 mg/g). EPSf and dextran affected the gelation, increased gel stiffness of set gels and viscosity of stirred gels to a similar way, but the concentrations needed for that found to be completely different. The effects described for milk gels can be ascribed among others to depletion interactions between similar charged polymers (here proteins and polysaccharides).

The use of recycled concrete aggregates (RCA) has gained increased attention in the past few decades as an alternative to decrease the carbon footprint of concrete construction. Yet, most of the research performed so far demonstrates that RCA concrete displays inferior performance in the fresh and hardened states when compared to conventional concrete (CC). The latter is believed due to the fact that very often the different microstructure of RCA is not accounted for while the mix-proportioning of RCA concrete. Recently, a number of mix-design procedures accounting for RCA microstructure have been proposed. Amongst them, the Equivalent Volume (EV) method seems to be quite promising. The EV method may proportion RCA concrete made of coarse (CRCA) or fine (FRCA) RCA and is based on a companion CC. Previous research has demonstrated that the fresh and hardened properties of EV mix-designed CRCA are suitable for structural applications. Yet, very few research, analysis and quantification have been conducted on the fresh behaviour of EV mix- proportioned FRCA concrete. This work presents a comprehensive study on the rheological behaviour of EV mix-designed CRCA and FRCA concrete presenting distinct features (i.e. inner qualities, mineralogy, fabrication process, etc.) through the use of a planetary rheometer (IBB). Results show that the EV is capable of proportioning low embodied energy CRCA and FRCA concrete with shear thinning profiles. The latter suggests that these mixtures are suitable for applications under high torque regimes such as vibrated or pumped concrete.

El presente trabajo se basa en un modelamiento hidrológico e hidráulico de la quebrada del Diablo que se ubica en el distrito de Alto de la Alianza de la ciudad de Tacna. Cuyo fin es plantear un mapa de amenaza para reducir el impacto de los flujos hiperconcentrados y mejorar la planificación urbana de dicho distrito. Para el modelamiento hidrológico, se procedió con la caracterización de la zona de estudio a través de informes e imágenes satelitales, asimismo, se realizó un análisis de las precipitaciones en la zona de la cabecera de la quebrada. Generando así, una base de datos de entrada para el HEC-HMS para obtener los caudales máximos para periodos de retorno de 50, 100, 200, 250 y 500 años. El modelamiento hidráulico de los flujos se realizó con el software FLO-2D, teniendo en cuenta las diversas metodologías existentes en los artículos para definir los parámetros reológicos como son el esfuerzo de cedencia y la viscosidad propios de la zona de estudio. Posteriormente, se obtuvo los tirantes y velocidades máximas de las diversas simulaciones para los diferentes periodos previamente mencionados. Por último, se realizó un análisis del nivel de amenaza en la zona urbana a través de mapas generados por el software FLO-2D Mapper para los diferentes escenarios planteados. Además, se evaluó el efecto de colocar estructuras de mitigación a lo largo del cauce de la quebrada del diablo y contrastar los valores de profundidades, velocidades y nivel de amenaza en la zona urbana. / This work is based on hydrological and hydraulic modeling of the Diablo creek located in the Alto de la Alianza district of the city of Tacna. The purpose of this is to create a hazard map to reduce the impact of hyper-concentrated flows and improve the urban planning of said district. For the hydrological modeling, we proceeded with the characterization of the study area through reports and satellite images, also, an analysis of the rainfall in the area of ​​the head of the stream was carried out. Thus, generating an input database for the HEC-HMS to obtain the maximum flows for return periods of 50, 100, 200, 250, and 500 years. The hydraulic modeling of the flows was carried out with the FLO-2D software, taking into account the various existing methodologies in the articles to define the rheological parameters such as the yield stress and the viscosity of the study area. Subsequently, the maximum tie rods and speeds were obtained from the various simulations for the different periods previously installed. Finally, an analysis of the level of threat in the urban area was carried out through maps generated by the FLO-2D Mapper software for the different scenarios proposed. In addition, the effect of placing mitigation structures along the creek of the devil was evaluated and contrasting the values ​​of depths, speeds, and levels of threat in the urban area. / Tesis

This thesis focuses on collecting all available data on mixing Portland cements and especially on Portland cements with limestone. In the experimental part are compare the rheological properities of mixing Portland cements with limestone, their compatibility with plasticizing additives, witch depends on the type of additives, dosage and time, then in experimental part they are summarized monitoring of physical-mechanical properties and volume changes of concrete.

No / Methods of recycling unplasticized polyvinyl chloride (uPVC) window frame waste were investigated. The quality of untreated granular waste was compared to that of waste treated by a range of contaminant removal processes including melt filtration and dissolution. Processability of each recyclate was evaluated by using a highly instrumented single screw extruder that enabled melt viscosity and process variation to be monitored in real time. Product quality measurements such as mechanical properties and surface defects were made on extruded strip, and the nature of the stabilizers present was determined. The mechanical properties of recyclates were found to be comparable to or better than those of virgin material in all cases and conformed to industry standards for window profile. Contaminant removal stages significantly reduced the amount of large surface defects detected in extrudate. Processability was comparable to that of virgin compounds, but melt viscosity varied among different batches of recyclate, depending on the source and composition of the original PVC formulation.