The aim of this research is to study the factors affecting drag coefficient (C d ) in
non-Newtonian fluids which are the rheological properties ,concentrations of non-
Newtonian fluids, particle shape, size and the density difference between particle and
fluid .Also this study shows drag coefficient (C d ) and particle Reynolds' number (Re
P ) relationship and the effect of rheological properties on this relationship.
An experimental apparatus was designed and built, which consists of Perspex pipe
of length of 160 cm. and inside diameter of 7.8 cm. to calculate the settling velocity,
also electronic circuit was designed to calculate the falling time of particles through
fluid.
Two types of solid particles were used; glass spheres and crushed rocks as
irregularly shaped particles with different diameters and compared with each other.
The concept of equivalent spherical diameter (D S ) was used to calculate the
diameters of irregularly shaped particles.
The flow behavior for Non-Newtonian fluids was represented by Power-Law model.
Two types of polymers were used, Carboxy Methyl Cellulose CMC with
concentrations of (3.71, 5, 15 and 17.5) g/l and polyacrylamide with concentrations of
(2, 4 and 6) g/l.
The results showed that the drag coefficient decreased with increasing settling
velocity and particle diameters and sizes; and increased as fluid become far from
Newtonian behavior and concentrations and the density difference between particle
and fluid.
The results also showed that the rheological properties of Non-Newtonian fluids
have a great effect on the drag coefficient and particle Reynolds number relationship,
especially in laminar-slip regime and decreases or vanishes at transition and turbulentslip
regimes.
New correlations were obtained which relates drag coefficient with concentrations
of polymers and with flow behavior indices for spherical and irregular shaped
particles in Carboxy Methyl Cellulose CMC and polyacrylamide solutions.
The objective of present study was to investigate the effect of using mixture volaticle oil of rosmarinus and nigella sativa to improve some of the meat quality characteristics, physical and limited storage time of minced cold poultry meat. Duplex volaticle oil was added at 0.025, 0.050 and 0.075 g/kg to minced poultry meat, these treatments were stored individually for 0 , 4 and 7 days at 4-7C0. After making several chemical, physical and oxidation indicators, the following results were obtained:
The process of adding volaticle oil to minced poultry meat led to significant increase (P<0.01)in moisture, prot
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André Gide has revealed a protestant deviation from the perfection theme tha
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The research concluded that
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