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Wetting a superomniphobic porous system
(Royal Society of Chemistry, 2019-10)
While important research has been focused on developing surfaces that do not wet, some textures with high-wetting resistance are familiar in other applications in which the opposite is needed. A multivalued surface, common ...
Wetting Transitions Displayed by Persistent Active Particles
(2017)
A lattice model for active matter is studied numerically, showing that it displays wetting transitions between three distinctive phases when in contact with an impenetrable wall. The particles in the model move persistently, ...
Wetting transitions displayed by persistent active particles
(American Physical Society, 2017)
A lattice model for active matter is studied numerically, showing that it displays wetting transitions between three distinctive phases when in contact with an impenetrable wall. The particles in the model move persistently, ...
Universality of active wetting transitions
(2018)
Four on-lattice and six off-lattice models for active matter are studied numerically, showing that in contact with a wall, they display universal wetting transitions between three distinctive phases. The particles, which ...
SPATIAL AND TEMPORAL VARIABILITY OF LEAF WETNESS DURATION IN THE STATE OF SAO PAULO, BRAZIL
(Univ Sao PaoloCerquera CesarBrasil, 2008)
Biogenic structures of unioniform bivalves in wet-interdune deposits (Late Miocene-early Pliocene, Argentina)
(Society for Sedimentary Geology, 2018-09)
Environmental changes within a Neogene coastal dune system are recorded by endobenthic unioniform bivalves that lived in muddy or sandy interdune pond sediments. These bivalves were suspension-filter feeders that formed ...
Dry-aged and wet-aged beef: effects of aging time and temperature on microbiological profile, physicochemical characteristics, volatile compound profile and weight loss of meat from Nellore cattle (Bos indicus)
(Csiro Publishing, 2021-05-18)
Context Dry-aged beef is a value-added product with a unique flavour. The effects of the dry aging process, in terms of chamber temperature and aging time, have not been described previously for Bos indicus meat. Aims This ...