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Entropy Elasticity of Food Gels Certified by Gough-Joule Effect

by: shinta, 4 pages

The effect of adiabatic deformation upon the temperature (Gough-Joule effect) of food gels was studied. The food gels (1 x 1 x 1.6 cm) were elongated or compressed to the strain of 0.1-0.3

gough joule effect

The Levity Effect: Why it Pays to Lighten Up

The Alignment Effect: How to Get Real Business Value Out of Technology

The Contrarian Effect: Why It Pays (Big) to Take Typical Sales Advice and Do the Opposite

Entropy Elasticity of Food Gels Certified by Gough-Joule Effect

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