Mode-coupling approach to non-Newtonian Hele-Shaw flow

The Saffman-Taylor viscous fingering problem is investigated for the displacement of a non-Newtonian fluid by a Newtonian one in a radial Hele-Shaw cell. We execute a mode-coupling approach to the problem and examine the morphology of the fluid-fluid interface in the weak shear limit. A differential equation describing the early nonlinear evolution of the interface modes is derived in detail. Owing to vorticity arising from our modified Darcy's law, we introduce a vector potential for the velocity in contrast to the conventional scalar potential. Our analytical results address how mode-coupling dynamics relates to tip-splitting and side branching in both shear thinning and shear thickening cases. The development of non-Newtonian interfacial patterns in rectangular Hele-Shaw cells is also analyzed.Comment: 14 pages, 5 ps figures, Revtex4, accepted for publication in Phys. Rev.

The lipids of the common house cricket,Acheta domesticus L. I. Lipid classes and fatty acid distribution

The lipids of the common house cricket,Acheta domesticus L., have been examined with the following results. The fatty acids associated with the lipid extracts do not change significantly from the third through the eleventh week of the crickets’ postembryonic life. The major fatty acids are linoleic (30–40%), oleic (23–27%), palmitic (24–30%), and stearic acids (7–11%). There are smaller amounts of palmitoleic (3–4%), myristic (∼1%), and linolenic acids (<1%). The fatty acid composition of the cricket lipids reflects but is not identical to the fatty acids of the dietary lipids: linoleic (53%), oleic (24%), palmitic (15%), stearic (3%), myristic (2%), and linolenic acid (2%).The amount of triglycerides present in the crickets increases steadily from the second through the seventh or eighth week of postembryonic life, then drops sharply. Other lipid classes, such as hydrocarbons, simple esters, diglycerides, monoglycerides, sterols, and free fatty acids remain about constant. The composition of the fatty acids associated with the tri‐, di‐, and monoglycerides and the free fatty acid fraction are all about the same. The fatty acids associated with the simple esters are high in stearic acid.Peer Reviewedhttps://deepblue.lib.umich.edu/bitstream/2027.42/142007/1/lipd0247.pd