A) After scratching the cheese slick “La Jerola”, the layer of cheese tet de -moin along the edge of the edge. (c) Bluuster franch leaf leaf edge.
JJ Zhang Et El. , 2025
A) After scratching the cheese slick “La Jerola”, the layer of cheese tet de -moin along the edge of the edge. (c) Bluuster franch leaf leaf edge.
JJ Zhang Et El. , 2025
Experiments of the experimental setup.
JJ Zhang Et El. , 2025
Experiments of the experimental setup.
JJ Zhang Et El. , 2025
A) After scratching the cheese slick “La Jerola”, the layer of cheese tet de -moin along the edge of the edge. (c) Bluuster franch leaf leaf edge.
JJ Zhang Et El. , 2025
Experiments of the experimental setup.
JJ Zhang Et El. , 2025
The authors of the PRLpaper, who were their experiences, selected samples of Mink’s head cheese wheels between the ages of three and six months. They cut each cheese wheel in half and mounted each half on the jar, ensuring the permanent speed of rotating the base and ensuring that the blade was in a fixed position. Their measurement of cheese deterioration during scratch helped them create a two -dimensional dynamics -based model, which included “cheese features”.
The results showed that the cheese was a variable friction between the basic and edge of the wheel, as the latest was the latest during the baked process. Since the hard outer edge was less friction with the blade, the edges of the cheese shaving were uneven in the thickness – so the imitation of the Freely Rose.
According to the authors, this is mainly equivalent to a new formation method, with the possibility of creating a day’s program complex from a “simple scraping process”. He concluded, “Our analysis provides tools tools for better control of flowers’ chip morphogoginis through plasticity in the formation of other dishes, but also in metal bites.” It has been given, “Flower -shaped chips in metal cutting have never been reported. But even in such materials, the fact is that the friction properties are particularly particularly interesting to control the metric change.”
Physical Reviewers, 2025. DOI: 10.1103/Physical .134.208201 For,,,,,,,,,, for,, for,,,, for,,,, for,,, for,,,, for,,,, for,,,, for,,, for,,, for,,, for,,, for,,,, for,,, for,,, for,,,, for,,, for,,,, for,,, for,,, for,,,, for,,, for,,, for,,,, for,,, for,,,, for,,, for,,,, for,,, for,,,, for,,, for,,,, for,,,, for,,,, for,,,, for,,,, for,,,, for,,,, for,,, for,,, for,,, for,,, for,,,,, for,,,, for,,,, for,,,, for,, for,.about DOIS,