Abstract
In the earlier papers of this series (Schofield and Scott Blair 1932, 1933
a
, 1933
b
) the endeavour has been to give a quantitative description of the behaviour of flour dough under stress. Use was made of the equation
de
/
dt
=(1/
n
·
d
S/
dt
-
dx
/
dt
)+1/
ƞ
·S, which is the expression originally put forward by Maxwell with the addition of —
dx
/
dt
to take account of elastic after-effect. In this equation
de
/
dt
represents the rate of elongation of a cylinder of dough, and S the shearing stress which is one-third the longitudinal stress per unit area. The equation serves to define
n
, the modulus of rigidity, and
ƞ
the viscosity, and enables these to be evaluated from experimental observations of
e
and S.
Reference3 articles.
1. A stb u ry W . T. 1933 " F u n d a m e n ta Is of F ib re S tru c tu re ." O x fo rd : C larendon Press.
2. H alto n P . a n d S co tt B lair G. W . 1936
3. The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough.—II
Cited by
49 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献