這段英文裡面的G'和G”代表什麼東西呀~?

Question

G'和G" 在第六行

一、Wheat flour dough can be characterized as a viscoelastic material, combining the properties of a Hookean solid with those of a non-Newtonian viscous fluid. The rheological properties of wheat flour dough are largely governed by the contribution of starch, protein and water. Small deformation, oscillatory,shear measurements have been used for several years in fundamental, non-destructive rheological characterization
of wheat flour dough. The magnitude of the dynamic moduli G'and G" is strongly affected by the composition and the processing of the dough. Rheological studies of dough prepared from different wheat qualities have shown that dynamic measurements are affected by starch–starch,starch–protein and protein–protein interactions.

什麼東西呀?

Answer 1

一、
小麥生麵團可被歸類於一種兼具黏性和黏著力的材料，它能結合Hookean 固體 〈這是一個專有名詞or 人名什麼的〉和有黏性且非屬牛頓學的流體等而為一。而生麵團的流變性質是由澱粉、蛋白質和水份的組成比例所決定。在生麵團的流變性質和基本原則上，小型的變形、振動和切變的測量已經被使用了好幾年。G’和G” 其極大的動態係數，主要是被生麵團的構成分子和製作程序所影響，用不同品質的小麥製作出來的生麵團，在流變學的研究上來說，已經顯示出了澱粉和澱粉、澱粉和蛋白質、蛋白質和蛋白質等之間的相互作用，會影響其動態的測量。


P.S 其中的G'和G"是「超級」專有名詞~ 我會再去查~
在此先幫你翻譯出來~希望你能看懂~

2006-10-10 13:48:15 補充：
G'和G"的參考如下：在流變學中，有兩個係數，G’和G”單位為達英或PaG’ ：偏彈性G” ：偏流體性質當某流體G’≧ G”時，此為膠體由tanδ= G”/G’ ，可得知G’和G”的大小

Answer 2

G' 是 彈性模數 elastic modulus。
G'' 是 黏性模數 viscous modulus。

彈性與黏性在流變學的定義
By contrast, elastic and viscous characters (or intermediate, viscoelastic behaviours) appear at short times
Again, let us attempt to deform the material by applying a weak stress varying in time:
if the material deformation follows the applied force or stress, then the material is elastic;
if the time-derivative of the deformation (deformation rate) follows the force or stress, then the material is viscous.
參考資料： http://en.wikipedia.org/wiki/Rheology

G' and G"
where G* is the complex shear modulus, G' is the in-phase storage modulus and G'' is the out-of-phase similarly-directed loss modulus; G* = Ö(G'2 + G''2).
參考資料：http://www.ssco.com.tw/Rheotec/Reference_content/Rheology_primer.htm