Wolfram Demonstrations Project
Mark D. Normand
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Demonstrations 41 - 60 of 128
Extracting Microbial Inactivation Parameters from Final Survival RatiosDehydration by a DesiccantInjury in Microbial InactivationExtracting Microbial Inactivation Parameters from Final Isothermal Survival RatiosCreep and Stress Relaxation for Four-Element Viscoelastic Solids and Liquids
Extracting Microbial Inactivation Parameters from Final Survival Ratios
Dehydration by a Desiccant
Injury in Microbial Inactivation
Extracting Microbial Inactivation Parameters from Final Isothermal Survival Ratios
Creep and Stress Relaxation for Four-Element Viscoelastic Solids and Liquids
Noise Retrieval from Averaged SequencesArrhenius versus Eyring-Polanyi ModelErosion Index for ParticulatesWilliams, Landel, and Ferry Equation Compared with Actual and Eyring-Polanyi versus Exponential Model for Chemical Reactions
Noise Retrieval from Averaged Sequences
Arrhenius versus Eyring-Polanyi Model
Erosion Index for Particulates
Williams, Landel, and Ferry Equation Compared with Actual and "Universal" Constants
Eyring-Polanyi versus Exponential Model for Chemical Reactions
Three-Element Viscoelastic ModelsEstimating the Time between Mishaps from Quality Control DataSigmoid Microbial Survival CurvesMicrobial Survival with Dissipating DisinfectantEstimation of Time to Excessive Microbial Count
Three-Element Viscoelastic Models
Estimating the Time between Mishaps from Quality Control Data
Sigmoid Microbial Survival Curves
Microbial Survival with Dissipating Disinfectant
Estimation of Time to Excessive Microbial Count
Comparing Measures of Line JaggednessMilk Centrifugation to Cream and SkimSimulating Temperature versus Time Relationships in the Thermal Preservation of FoodsContainer Filled with ParticulatesAssessing Total Risk from Interacting Factors
Comparing Measures of Line Jaggedness
Milk Centrifugation to Cream and Skim
Simulating Temperature versus Time Relationships in the Thermal Preservation of Foods
Container Filled with Particulates
Assessing Total Risk from Interacting Factors

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