Dilatancy (granular material) / internal erosion. The use of appropriate filters is critical to managing these materials; I like a #4 sized clear gravel / coarse-grained sand as a commercial aggregate which is generally readily available. Some non- woven filter fabrics are also suitable. As with all filters, D15 and D50 compatibility criteria should be checked. Dilatancy (granular material) Dilatancy is the volume change observed in granular materials when they are subjected to shear deformations. This effect was first described scientifically by Osborne Reynolds in 1885/1886 and is also known as Reynolds dilatancy. Unlike most other solid materials, the tendency of a compacted
Granular cheese curing is to dry the cheese on racks for about a week, then to wax it and place it in coolers until the time of consumption. Granular cheese is rich and tangy. Although unpasteurized granular cheese is ready to eat after 60 days of curing, it has a very mild flavor unless aged further to increase sharpness. The cheese is sharpest after 12 months of aging, after which it is usually sold. Granular cheese can contain cheese crystals, semi-solid to gritty crystalline spots. Granular cheese Granular cheese, also known as stirred curd cheese and hard cheese, is a type of