Texture

The exoskeleton of the lobster Homarus americanus is a multiphase biological composite material which consists of an organic matrix (crystalline α-chitin fibers and various types of non-crystalline proteins) and minerals (mainly calcite). In this study we discuss experimental data about the mesoscopic structure and the crystallographic texture (orientation distribution) of the α-chitin–protein fiber network in this material. The synchrotron measurements reveal very strong crystallographic textures of the α-chitin. According to these data, a large fraction of the α-chitin lattice cells is arranged with their longest axis parallel to the normal of the surface of the exoskeleton. Additionally, a smaller fraction of the α-chitin cells is oriented with their longest axis perpendicular to the cuticle surface. These structural investigations reveal the pronounced role of crystallographic orientation distributions in mineralized biological composite materials which may be of relevance for an improved understanding of biological and bio-inspired nano-composites.

This introductory chapter outlines theatricality and performativity by way of their tensions and paradoxes – between seeing and doing, novelty and normativity – and argues for a more perspectival approach with notions of ‘texture,’ derived from anthropologist Tim Ingold and philosopher Stephen Pepper. After a section on ‘metaphor,’ those of texture and weaving are further elaborated in three extensive segments, beginning from their prior usage in dramaturgy (Eugenio Barba) and philosophy (feminism, Pepper, ecology). The third and most important section introduces Ingold’s meshwork as a key figure of plural performative becoming: the interweaving of lines, as opposed to the network as a key figure of theatrical detachment or abstraction – the connecting of points or objects into which the meshwork is simplified when we optically ‘zoom out’ from its haptic engagement. In the end, the ensuing chapters are introduced, themselves addressed as specific ‘threads’ within the book’s overall texture.

The morama bean (Tylosema esculentum) is an underutilised legume native to the Kalahari region of Southern Africa. Some engineering properties relevant to the mechanisation of its processing have been characterised, namely; size, shape, surface area, projected area, volume, density, porosity, 1000-grain mass, static angle of repose, static coefficient of friction and texture. At moisture content of 7.4% (w.b.), the average length, width and thickness of the beans were 19.25, 17.21 and 13.39 mm, respectively. Geometric mean, equivalent diameter and arithmetic mean diameters were 16.4, 16.51 and 16.61 mm, respectively. Morama beans are spherical in shape, having average sphericity of 85.45%, aspect ratio of 0.90 and flakiness ratio of 0.78. Surface area, projected area and volume of the beans were 850.43 mm 2 , 261.95 mm 2 and 2,352.82 mm 3 , respectively. Mean true and bulk densities were, respectively, 1,075.13 and 795.31 kg/m 3 with bulk porosity derived as 25.76%. Mean 1000-grain ...

Building a visual rhythm in a painting often has to do with ease of movement as you layer color and texture. A lot of artists call this different thing Intuitive, gestural, or freedom. But It all comes down to shutting them in do going on creative on auto pilot-so that the think mind does not interfere with the acting hand. Exploring Theyyam painting can reward you with major gains in the area because free flowing movement is what all is about. At first paintings this way can seem awkward. But that’s the unfamiliarity of it. Explore the layering techniques of skilled abstract painters whose approaches make clear that Theyyam painting is a gateway for satisfying artistic expression because it entails working with color, form

The study presents crystal plasticity finite element simulations of cylindrical Cu single crystal micropillar compression tests. The aim is to study the influence of the stability of the initial crystal orientation, sample geometry (diameter-to-length ratio) and friction on the anisotropy and crystallographic orientation changes during such tests. Initial anisotropy (initial orientation) has a strong influence on the evolution of crystallographic orientation changes and also, to a minor extent, on the sample shape during compression. Pronounced orientation changes occur at an early stage of compression (at engineering strains of 0.2), entailing as a rule a large orientation spread within the initially uniformly oriented sample. A non-zero friction has a stabilizing effect on the course of the compression test even in cases where strong orientation changes occur. The evolution of orientation changes during compression is in part due to rigid body rotations (shape inclination due to buckling) rather than exclusively to crystallographic reorientation. Orientations that are crystallographically unstable and non-symmetric during compression tend to entail shape instability of the pillars at an earlier stage than observed for more stable cases.

The objective of this study was to evaluate the granulometry of wheat flour and flour precooked by extrusion obtained from the mixture of rice and coffee (15 and 20%), as well as the acceptability of biscuits and cakes prepared with 20 and 30% of precooked flour in the mixture of the dough (wheat). The results obtained show that the extruded flours presented thicker granulometry than the wheat flour. Granulometry increased with the increase of the content of precooked flour in the mixture with wheat. There were no significant differences among the samples treated with 15 and 20% of precooked flour as to the sensorial preference of aroma, texture, flavor, and global impression. However, the biscuits made with precooked flour with 15% of coffee in the mixture with rice presented greater preference of aroma and texture if compared with those with 20%. It can be said that up to 30% of rice and coffee-based precooked flours can be used as ingredient in the mixture of cakes and biscuits a...

Titanium alloys have been of great interest in recent years because of their very attractive combination of high strength, low density and corrosion resistance. Application of these alloys in areas where wear resistance is also of importance calls for thorough investigations of their tribological properties. In this work, Ti–6Al–4V and Ti–24Al–11Nb alloys were subjected to dry sliding wear against hardened-steel counter bodies and their tribological response was investigated. A pin-on-disc type apparatus was used with a normal load of 15–45N and sliding speed of 1.88 ms−1. In the steady state, it was demonstrated that Ti–24Al–11Nb had a substantially higher wear resistance (about 48 times) than that of the Ti–6Al–4V alloy tested under a normal load of 45 N. Severe delamination is found to be responsible for the low wear resistance of Ti-6Al-4V. In the case of Ti–24Al–11Nb, two wear mechanisms have been suggested: delamination with a lower degree of severity and oxidative wear. It is thought that the ability of Ti–24Al–11Nb to form a protective oxide layer during wear results in a much lower wear rate in this alloy.

The relationship between the physicochemical and cooking properties of yellow peas was examined in this study. A positive correlation was found between seed weight and water hydration capacity. The Peleg model, which was modified, could be used to describe the water absorption characteristics of peas and could be used to predict the rate of water absorption in the initial water absorption period. Cooking time could be measured objectively using the Mattson cooker. Cooking time was found to decrease with an increase in water hydration capacity. Hardness of cooked peas, measured using a texture analyser, was negatively correlated with both seed weight and water hydration capacity. Seed coats had a significant effect on water hydration and cooking quality of peas. Peas with relatively thin seed coats exhibited higher water hydration capacity, shorter cooking times and softer texture after cooking. The effects of soaking and cooking on trypsin inhibitor activity (TIA) and oligosaccharide levels in peas were also studied. Cooking was more effective than soaking in reducing TIA levels and oligosaccharides (raffinose, stachyose and verbascose) in peas. Copyright © 2003 Society of Chemical Industry

paper is about the concept how the finger nails color and texture are the indicator of health. The  diseases in human body can be observed by analyzing nail color and texture, as disease can cause change in color of nail like yellow, green, black, blue and red. Similarly texture of nails also affected by disease. In the proposed system or model the color and texture of nail is scrutinized and detection is performed by comparing the color and texture with the pre-defined value for healthy nail. The methodology involves taking image of back side of palm region then segmenting the nail area from rest of the image, this concept is called Image segmentation that separates particular object from rest of the image, thereafter the detection is performed on the segmented area to detect whether the body is healthy or not.