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RheoSense Blog: In Viscosity News...
Feb 21, 2017 10:55:29 AM
Feb 6, 2017 5:10:01 PM
According to a recent discovery, a frog is able to change the viscosity of its saliva in order to catch its prey. When extending its tongue out at the prey, the viscosity of the frog's saliva decreases. Once the prey is on the frog's tongue being drawn closer to the frog, the frog's saliva thickens up far more viscous than honey.Read our application notes on kinetic studies!
Jan 24, 2017 12:41:31 PM
Do you subconsciously dread the first drop of ketchup out of its bottle? Have you noticed the inconsistent flow in the substance as you try to coax the ketchup out, only to have a huge gush of flow when you realize you have coaxed it a little too well?
Jan 17, 2017 11:41:04 AM
Aug 9, 2016 2:56:45 PM
RheoSense is will be exhibiting at the 2016 BioProcessing Summit from August 15 to August 19. Visit us at Booth #101 to meet our specialists and see the newautomatic, high throughput viscometer, VROC® initium!
Aug 3, 2016 2:10:25 PM
Researchers from UC San Diego have come up with a radically different solution for severe blood loss treatment. In their study, fluids with much higher salt content than conventional saline are combined with viscosity enhancers with the purpose of thickening blood.
Jul 19, 2016 12:22:55 PM
Jun 20, 2016 12:08:22 PM
Our team is in Asia! Traveling through Taiwan, Korea, and Japan, contact us if you would like more information on where are are and our next destinations!
Jun 13, 2016 1:55:08 PM
May 24, 2016 8:00:00 AM
Creation of foods and beverages has been researched and been developed into its own science. Did you know that the viscosity of the foods that you eat also affects the taste? Just as texture, the thickness of a sauce, the ooey-gooey melted cheese, and even your saliva as you read this sentence all has a viscosity.
I tried my own combination for Mac & Cheese, what do you think?