This book is unique in that it brings together published viscosity data, experimental methods, theoretical, correlation and predictive procedures in a single volume. The readers will get a better understanding of why various methods are used for measuring viscosity of different types of liquids and why an experimental method is dependent on fluid characteristics, such as Newtonian or non-Newtonian fluids.

This book deals with some basic thermodynamic and transport properties of fluids and solids that are of interest in engineering applications. Various notions about the basic structure of matter, fundamental concepts of our physical world and the conditions of equilibrium between different phases of matter are discussed in the first part of the book. The macroscopic properties of fluids and solids are explained in the latter part. The book is written for first-year university students in engineering. Therefore, simple derivations and clear explanations have been preferred to detailed theoretical treatment. Illustrative problems, spaced throughout the text, demonstrate the application of various concepts and facilitate a better understanding of the theory. The text provides a sound first treatment of many properties of fluids and solids of interest in all the engineering disciplines.

Join Bartholomew Cubbins in Dr. Seuss’s Caldecott Honor–winning picture book about a king’s magical mishap! Bored with rain, sunshine, fog, and snow, King Derwin of Didd summons his royal magicians to create something new and exciting to fall from the sky. What he gets is a storm of sticky green goo called Oobleck—which soon wreaks havock all over his kingdom! But with the assistance of the wise page boy Bartholomew, the king (along with young readers) learns that the simplest words can sometimes solve the stickiest problems.

This text introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes.

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry