Significance of low water-solid ratio and temperature on the physico-mechanical characteristics of hydrates of tricalcium aluminate

2007 ◽  
Vol 23 (8) ◽  
pp. 625-633 ◽  
Author(s):  
Vangipuram S. Ramachandran ◽  
Rolf F. Feldman
Keyword(s):  
Mechanical Characteristics ◽  
Solid Ratio ◽  
Tricalcium Aluminate

Mechanism of the hydration of tricalcium aluminate and gypsum of 1:3 mole ratio at low water/solid ratio and in suspension

1983 ◽  
Vol 69 (3) ◽  
pp. 379-388 ◽  
Author(s):  
M.A. Shater ◽  
F.H. Mosalamy ◽  
R. El-Sheikh ◽  
H. El-Didamony
Keyword(s):  
Solid Ratio ◽  
Tricalcium Aluminate

Hydration mechanism of tricalcium aluminate with lime at 1:1 mole ratio at low water/solid ratio and in suspension

1984 ◽  
Vol 74 (1-3) ◽  
pp. 123-129 ◽  
Author(s):  
F.H. Mosalamy ◽  
M.A. Shater ◽  
H. El-Didamony ◽  
R. El-Sheikh
Keyword(s):  
Solid Ratio ◽  
Hydration Mechanism ◽  
Tricalcium Aluminate

Mechanical characteristics of the EGJ after fundoplication compared to normal subjects and GERD patients

2001 ◽  
Vol 120 (5) ◽  
pp. A112-A112 ◽  
Author(s):  
J CURRY ◽  
G SHI ◽  
J PANDOLFINO ◽  
R JOEHL ◽  
J BRASSEUR ◽  
...  
Keyword(s):  
Mechanical Characteristics ◽  
Normal Subjects

The Influence of Cross Edge Effect on Mechanical Characteristics of Electrodynamic Damping Element with Double Hollow Rotor

2016 ◽  
Vol 11 (4) ◽  
pp. 441
Author(s):  
Marina Gumerova ◽  
Flur Ismagilov ◽  
Irek Khairullin ◽  
Viacheslav Vavilov ◽  
Oksana Yushkova ◽  
...  
Keyword(s):  
Edge Effect ◽  
Mechanical Characteristics

Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread

2019 ◽  
Vol 23 (2) ◽  
pp. 193-198
Author(s):  
Monica Mironescu ◽  
Laura Fratila ◽  
Alexandru Hupert ◽  
Ion Dan Mironescu
Keyword(s):  
Water Activity ◽  
Mechanical Characteristics ◽  
Edible Films ◽  
Ash Content ◽  
Colour Intensity ◽  
Sensorial Analysis ◽  
Physical Chemical ◽  
Control Film ◽  
Bee Bread

Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; the sensorial characteristics are maintained during 30 days of films storage, in all cases. Compared with the control starch-based film (which is elastic, brittle and hard), the films containing 2% bee hive products are elasto-plastic and more resistant to penetration, the resistance increasing in the order: bee bread<propolis<honey.

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