14,524 research outputs found

    The migration of fluid droplets and their interactions in a thermal gradient

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    When materials are processed in free fall, buoyant forces will be substantially reduced. Thus, the buoyant migration of droplets and bubbles which normally occurs on earth is expected to be overshadowed by migration due to other mechanisms in space processing. In particular, capillary forces on droplets due to the variation of interfacial tension around their periphery will play a significant role in governing their motion in space. While such interfacial tension gradients can be caused by thermal, compositional, and/or electrical gradients in the continuous phase, thermal gradients are convenient to use in controlled experimentation. On earth, due to interference from buoyant effects, it is difficult to study thermocapillary migration in sufficient detail. Also, the effects of a thermal gradient on the interactions among droplets are hard to study on Earth. Thus, an orbital facility for conducting experiments on the migration and interactions of fluid droplets in a continuous phase due to the action of a thermal gradient appears attractive

    Sugars of pearl millet [Pennisetum americanum (L.) Leeke] grains

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    The sugars in the grains of nine pearl millet cultivars were fractionated through a Biogel column. Five different sugarsā€˜(stachyose, raffinose, sucrose, glucose, and fructose) were identified. Sucrose was predominant in all the cultivars. Raffinose content was high as compared to other cereals, and maltose was absen

    Interaction effects in thermocapillary bubble migration

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    Two bubbles migrating along their line of centers under the influence of an imposed thermal gradient are considered in the quasi-static limit. Results are reported for representative values of the governing parameters

    New lower bounds for the independence number of sparse graphs and hypergraphs

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    We obtain new lower bounds for the independence number of KrK_r-free graphs and linear kk-uniform hypergraphs in terms of the degree sequence. This answers some old questions raised by Caro and Tuza \cite{CT91}. Our proof technique is an extension of a method of Caro and Wei \cite{CA79, WE79}, and we also give a new short proof of the main result of \cite{CT91} using this approach. As byproducts, we also obtain some non-trivial identities involving binomial coefficients
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