New Technologies for Measuring Viscosity

Сулейменов, И. Э.; Kabdushev, Sherniyaz; Kadyrzhan, Kaisarali; Shaltikova, D. B.; Moldakhan, Inabat

doi:10.1145/3397125.3397156

Cited by 12 publications

(5 citation statements)

References 14 publications

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“…Moreover, it is possible to significantly simplify its solution by using equipment interfaced with the user’s smartphone via a radio channel. This φ [ 157 , 158 , 159 ] has several other purposes, including the creation of new equipment for viscometric measurements. In the cited works, it was shown that the computing capabilities of modern smartphones make it possible to significantly simplify the electronic circuits of measuring equipment, i.e., the task of creating methods for direct radio engineering differentiation of the dependence of the optical density of a solution on temperature is indeed solvable.…”

Section: Resultsmentioning

confidence: 99%

The Method of Direct and Reverse Phase Portraits as a Tool for Systematizing the Results of Studies of Phase Transitions in Solutions of Thermosensitive Polymers

Bakirov,

Kopishev,

Kadyrzhan

et al. 2024

Gels

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It is shown that a more than significant amount of experimental data obtained in the field of studying systems based on thermosensitive hydrophilic polymers and reflected in the literature over the past decades makes the issue of their systematization and classification relevant. This, in turn, makes relevant the question of choosing the appropriate classification criteria. It is shown that the basic classification feature can be the number of phase transition stages, which can vary from one to four or more depending on the nature of the temperature-sensitive system. In this work, the method of inverse phase portraits is proposed for the first time. It was intended, among other things, to identify the number of phase transition stages. Moreover, the accuracy of this method significantly exceeds the accuracy of the previously used method of direct phase portraits since, for the first time, the operation of numerical differentiation is replaced by the operation of numerical integration. A specific example of the application of the proposed method for the analysis of a previously studied temperature-sensitive system is presented. It is shown that this method also allows for a quantitative comparison between the results obtained by the differential calorimetry method and the turbidimetry method. Issues related to increasing the resolution of the method of direct phase portraits are discussed.

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Section: Resultsmentioning

confidence: 99%

The Method of Direct and Reverse Phase Portraits as a Tool for Systematizing the Results of Studies of Phase Transitions in Solutions of Thermosensitive Polymers

Bakirov,

Kopishev,

Kadyrzhan

et al. 2024

Gels

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“…-Good dynamic range of the viscosity-sensitive fluorescence lifetime (3-1000 mPas) [40] Optical The efficiency of cleaning procedures is also highly dependent on the design of equipment used, there are some measurement techniques that suffer from the wear-out issue of sensors for contacting measurement, for instance, a tuning fork, has a design, that is difficult to clean and difficult to free from micro-organisms, therefore, increase the risk of post contamination. New technologies for measuring viscosity, have recently been reported using mobile and this allows to significantly reduce the cost of equipment [44].…”

Section: Viscous Liquidmentioning

confidence: 99%

"Survey of Integrated Viscosity Sensing Methods for the Augmentation of Mobile Food Scanner and In-line Sensing"

König

2022

BJSTR

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Sensing Methods for the Augmentation of Mobile Food Scanner and In-line Sensing. Biomed J Sci & Tech Res 46(4)-2022. BJSTR. MS.ID.007379.Food and beverage production is a complex rheological field to work with because it involves dealing with a wide range of sample types and behaviors. Viscosity property of food has a significant impact on the food quality, and it could be a risk factor for evaluating the relationship between food retention and human health caries, hence urgently raises the need of immediate analysis and evaluation and monitoring the viscosity of food. Viscosity measurements of food and beverage products help maximize both production and process-ability efficiency and ensures a consistently high quality of the product. This paper presents and reviews a survey of conventional viscometers and rheometers used and pre-sented in markets, comparing their efficiency with new technology and sensing methods for viscosity measuring of food products. The paper concludes by reviewing the new approach to a tiny and porta-ble device as a friendly user, accurate with low cost to be equivalent to the laboratory measurements efficiency.

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“…As is known, phase transitions in solutions of thermosensitive polymers and their complementary hydrogels occur due to a shift in the hydrophobic-hydrophilic balance with temperature variations [48,49], i.e., such substances are known to be capable of hydrophobic interactions, including those with essential aromatic oils. Consequently, the controlled phase transition is able to provide controlled separation of essential oils from the solution, which allows us to obtain the corresponding systems of psychophysiological correction, operating in automatic mode, including the approach reflected in [50], enabling installation of the appropriate program on the user's smartphone.…”

Section: Introductionmentioning

confidence: 99%

Effect of the Formation of Hydrophilic and Hydrophobic–Hydrophilic Associates on the Behavior of Copolymers of N-Vinylpyrrolidone with Methyl Acrylate in Aqueous Solutions

Shaikhutdinov,

Mun,

Kopishev

et al. 2024

Polymers

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It has been shown that there exist conditions under which thermosensitive copolymers of N-vinylpyrrolidone with methyl acrylate form hydrophobic–hydrophilic associations, which are unstable dynamic meshes, the bonds in which are continuously broken and created again, and the nature of the formation of such meshes depends significantly on the proportion of the hydrophobic component in the copolymer. It is shown that the interaction of the above copolymers with polyacrylic acid results in the formation of not only classical interpolymer complexes, but also hydrophilic interpolymer associates, which also represent unstable networks existing in a dynamic mode. In such meshes, the molecules of the above copolymers serve as a kind of cross-agent connecting the polyacid molecules. There are also conditions under which such meshes acquire a complex structure, since unstable bonds between macromolecular tangles of both the same and different types take part in their formation. It is shown that the transition from the formation of interpolymer complexes to the formation of hydrophilic interpolymer associates can occur, among other things, due to changes in the acidity or concentration of low-molecular salt in solution.

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New Technologies for Measuring Viscosity

Cited by 12 publications

References 14 publications

The Method of Direct and Reverse Phase Portraits as a Tool for Systematizing the Results of Studies of Phase Transitions in Solutions of Thermosensitive Polymers

The Method of Direct and Reverse Phase Portraits as a Tool for Systematizing the Results of Studies of Phase Transitions in Solutions of Thermosensitive Polymers

"Survey of Integrated Viscosity Sensing Methods for the Augmentation of Mobile Food Scanner and In-line Sensing"

Effect of the Formation of Hydrophilic and Hydrophobic–Hydrophilic Associates on the Behavior of Copolymers of N-Vinylpyrrolidone with Methyl Acrylate in Aqueous Solutions

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