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 content is 39 percent, and the minimum allowed milkfat content is 50 percent by weight of the solids. Regular granular cheese must either use pasteurized dairy products or be cured for at least 60 days at a temperature of at least 35 °F. Either cows' milk or cream may be used as the main ingredient. Other permissible ingredients include clotting enzymes such as rennet, coloring, calcium chloride as a coagulation aid, enzymes used in curing, hydrogen peroxide, and agents used to protect against fungi. The name granular cheese can encompass many types of cheeses; for example, Parmigiano-Reggiano is a granular