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<rdf:Description rdf:about="https://catalogues.royalsociety.org:443/CalmView/record/catalog/RR/50/132" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dc="http://purl.org/dc/elements/1.1/">
  <dc:title>Referee's report by Charles Edward Inglis, on a paper 'The relationship between viscosity, elasticity and plastic strength of a soft material as illustrated by some mechanical properties of flour dough.-III' by Robert Kenworthy Schofield and George William Scott Blair</dc:title>
  <dc:description>Sectional committee: Engineering sciences

Recommended for publication in Proceedings, in full. The work is of  'considerable interest' and the experiments have been carried out with care. The conclusions are clearly expressed.

[Published in Proceedings of the Royal Society A, 1933].

Endorsed on verso as received 20 April 1933.</dc:description>
  <dc:date>19 April 1933</dc:date>
</rdf:Description>