Gel is the hydrated cement while space is volume occupied by hydrated cement+capillary pores. Hence gel/space ratio is the fraction of volume occupied by hydrated cement in the total space occupied by hydrated cement and capillary pores
example of gel is agarose gel,
Agarose gel electrophoresis.
The vitreous humor is a jelly like liquid that fills most of the eye (from the lens back). As we age it changes from a gel to a liquid and gradually shrinks separating from the retina. See related link for more details.
The ultrasound gel used during ultrasound imaging is typically referred to as ultrasound gel, coupling gel, or sonography gel. It is a water-based gel that helps transmit sound waves between the skin and the ultrasound probe to produce clear images.
The blue band at the bottom of the gel in PAGE (polyacrylamide gel electrophoresis) is the tracking dye, which helps visualize the progress of the DNA samples through the gel. The DNA fragments will be located above the blue band and migrate through the gel based on their size, with smaller fragments moving faster and appearing further up the gel.
The gel space ratio is calculated by dividing the volume of the gel by the total volume of the gel and the solvent in a system. It can be expressed as: [ \text{Gel Space Ratio} = \frac{\text{Volume of Gel}}{\text{Volume of Gel} + \text{Volume of Solvent}} ] This ratio helps to understand the proportion of the gel component relative to the overall mixture, which can be important in applications like pharmaceuticals and food science.
Gel space ratio is the ratio of volume of hydrated solids in pores to the total volume of pores available before hydration. It's given by X = (volume of gel) / (volume of gel + volume of pores) where Gel is solid hydrated product
Gel is the hydrated cement while space is volume occupied by hydrated cement+capillary pores. Hence gel/space ratio is the fraction of volume occupied by hydrated cement in the total space occupied by hydrated cement and capillary pores
The ideal agar agar to gelatin ratio for achieving the perfect gel consistency in a dessert recipe is typically 1:1. This balance helps create a firm and stable gel that is suitable for various types of desserts.
Mark of space ratio. M/S=pulse width/space width.
The ideal agar to gelatin ratio for creating a stable gel in a dessert recipe is typically 1:1. This combination helps achieve a firm and stable texture in the final product.
The DNA does into a test tube or agarose gel.
a clear gel in the eye that fills the space between the lens and the retina in your eyeball.
Void ratio is defined as the ratio of the volume of the void space compared to the volume of the solid particles.
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Johnny Bravo - 1997 Bikini Space Planet Moby Jerk A Gel for Johnny 2-1 was released on: USA: 2 July 1999
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