Caption: FIGURE 10: (a) Coalescence
model predictions (blue lines) of [sup.3]He and [sup.4]He [v.sub.2] for (a) [square root of [s.sub.NN]] = 200 GeV and (b) for [square root of [s.sub.NN]] = 2760 GeV The blast-wave predictions of [sup.3]He and [sup.4]He [v.sub.2] are also shown in red lines.
A DSC method  is used to calculate the enthalpy of coalescence
during drying of the latex film.
Therefore, several strategies have been developed to control the coalescence
stability, rheology and its effects over the stability of food emulsion [10, 13, 14].
Hence the particles were only partially wetted by the PIB or by the PS, and hence adsorbed at the bubble surfaces, thus preventing bubble coalescence
and stabilizing the foams.
Average Radius of an Emulsion Subject to Flocculation and Coalescence
dynamics is investigated in 82% glycerin solution (Table 1), whereas the density and viscosity ratio is in 1000.
In the case of symmetrical trees, the traditional analysis allows for the use of the coalescence
procedure (Olmsted, 1983) which, as illustrated later, reduces the number of operations needed to obtain the solution without affecting the number of operations needed to reprocess probabilities.
In this context, this study examines Nambya vowel harmony and hiatus resolution strategies such as glide formation, vowel elision and vowel coalescence
. Furthermore, in Nambya, tone does not play a crucial role in vowel harmony and hiatus resolution.
Stage III: Polymeric chains within the particles inter-diffuse across particle-particle boundaries leading to particle coalescence
. This stage occurs at temperatures higher than the [T.sub.g] of the dry polymer.
Among their topics is whether the Pueblos experienced economic growth, prehispanic Pueblo cotton cultivation with gravel-mulch technology, the network effects of Rio Grande Pueblo ritual, the economics of becoming: population coalescence
and the production and distribution of ancestral Tewa pottery, and tobacco pipes as evidence for village specialization and inter-ethnic exchange.
CSLM images showed that cheeses with increased fat content had a weaker protein matrix and increased fat globule flocculation and coalescence
. The scientists attributed this to shearing of the fat globule membrane during cheesemaking and subsequent greater coalescence
at a higher fat content.
Greg Abbott said he saw a "coalescence
" against the proposal.