RESUMEN

The rheological properties of the CMT gel were analysed. Data are presented to demonstrate that the gel is a non-homogenous, visco-elastic, non-Newtonian fluid with rheopectic, and rheodestructive behaviour. The fundamental chemistry of the CMT is reviewed and a modified theory of gel formation is presented. The implications of the rheological properties and modified theory of gel formation for an automatic sensor are discussed.

Asunto(s)

Geles , Mastitis Bovina/diagnóstico , Animales , California , Bovinos , Colorantes , Elasticidad , Femenino , Reproducibilidad de los Resultados , Reología , Viscosidad