Advanced computational techniques for micro/nano multiscale systems of NEMS/BioMEMS. The outcome of this project will have the following benefits to Australia.
1) It will improve the research level in the area of multiscale simulation of NEMS/BioMEMS;
2) The project will be beneficial to possibly establish new industries in the areas of nanotechnology as well as to make good use of today's microelectronics, mircofabrication and computer technology that have already established in Australia;
....Advanced computational techniques for micro/nano multiscale systems of NEMS/BioMEMS. The outcome of this project will have the following benefits to Australia.
1) It will improve the research level in the area of multiscale simulation of NEMS/BioMEMS;
2) The project will be beneficial to possibly establish new industries in the areas of nanotechnology as well as to make good use of today's microelectronics, mircofabrication and computer technology that have already established in Australia;
3) The manpower trained by this project in the areas of multi-scale simulation of MEMS/NEMS/BioMEMS will provide a crucial support for the future industry of Australia.
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Modelling soft filled viscoelastic solids. Wheat flour doughs are made in vast quantities daily, and improvements in processing, especially in sheeting (rolling) and extrusion are needed. To enable this we will create a novel mathematical description of the material which will be useful for predicting the shapes of processed products. Wheat breeding cycles can be shortened by using the model rheological parameters, since baking quality is closely linked to dough rheology. A number of Australian ....Modelling soft filled viscoelastic solids. Wheat flour doughs are made in vast quantities daily, and improvements in processing, especially in sheeting (rolling) and extrusion are needed. To enable this we will create a novel mathematical description of the material which will be useful for predicting the shapes of processed products. Wheat breeding cycles can be shortened by using the model rheological parameters, since baking quality is closely linked to dough rheology. A number of Australian wheats will be considered and their rheologies will be compared.Read moreRead less