Temperature hysteresis effects in the dissipation of flow and superfluid density in 3He-A

Physica B+C ◽  
1981 ◽  
Vol 108 (1-3) ◽  
pp. 1157-1158
Author(s):  
J. Hutchins ◽  
D.S. Betts ◽  
D.F. Brewer ◽  
W.S. Truscott
1978 ◽  
Vol 39 (C6) ◽  
pp. C6-37-C6-38 ◽  
Author(s):  
C. N. Archie ◽  
T. A. Alvesalo ◽  
J. E. Bethold ◽  
J. D. Reppy ◽  
R. C. Richardson

Micromachines ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 143
Author(s):  
Sitao Fei ◽  
Hao Ren

As a result of their IC compatibility, high acoustic velocity, and high thermal conductivity, aluminum nitride (AlN) resonators have been studied extensively over the past two decades, and widely implemented for radio frequency (RF) and sensing applications. However, the temperature coefficient of frequency (TCF) of AlN is −25 ppm/°C, which is high and limits its RF and sensing application. In contrast, the TCF of heavily doped silicon is significantly lower than the TCF of AlN. As a result, this study uses an AlN contour mode ring type resonator with heavily doped silicon as its bottom electrode in order to reduce the TCF of an AlN resonator. A simple microfabrication process based on Silicon-on-Insulator (SOI) is presented. A thickness ratio of 20:1 was chosen for the silicon bottom electrode to the AlN layer in order to make the TCF of the resonator mainly dependent upon heavily doped silicon. A cryogenic cooling test down to 77 K and heating test up to 400 K showed that the resonant frequency of the AlN resonator changed linearly with temperature change; the TCF was shown to be −9.1 ppm/°C. The temperature hysteresis characteristic of the resonator was also measured, and the AlN resonator showed excellent temperature stability. The quality factor versus temperature characteristic was also studied between 77 K and 400 K. It was found that lower temperature resulted in a higher quality factor, and the quality factor increased by 56.43%, from 1291.4 at 300 K to 2020.2 at 77 K.


1989 ◽  
Vol 160 (2) ◽  
pp. 91-96 ◽  
Author(s):  
M.G.M. Brocken ◽  
A. de Waard ◽  
H. van Beelen
Keyword(s):  

2016 ◽  
Vol 42 (2) ◽  
pp. 172-176 ◽  
Author(s):  
Yu. S. Tveryanovich ◽  
S. V. Fokina ◽  
A. V. Kurochkin ◽  
E. N. Borisov ◽  
M. G. Krzhizhanovskaya ◽  
...  

2015 ◽  
Vol 233-234 ◽  
pp. 133-136 ◽  
Author(s):  
Leonard Bezmaternykh ◽  
Evgeniya Moshkina ◽  
Evgeniy Eremin ◽  
Maxim Molokeev ◽  
Nikita Volkov ◽  
...  

Temperature-field and orientational magnetization dependences of single crystals were measured. Both samples demonstrate significant field-depending temperature hysteresis and low-temperature counter field magnetization. The correlation of orientational dependences of these effects and magnetic anisotropy is analyzed; the role of spin-lattice interactions is discussed.


2005 ◽  
Vol 138 (1-2) ◽  
pp. 343-348 ◽  
Author(s):  
Han-Ching Chu ◽  
Gary A. Williams
Keyword(s):  

1979 ◽  
Vol 20 (1) ◽  
pp. 139-146 ◽  
Author(s):  
Takao Ohta ◽  
David Jasnow

1988 ◽  
Vol 133 ◽  
Author(s):  
Scott M. Russell ◽  
C. C. Law ◽  
M. J. Blackburn

ABSTRACTThe martensitic transformation and the effect of cobalt additions on important martensitic toughening parameters are being studied as a means of toughening NiAl alloys. Cobalt additions to NiAl martensite are seen to lower the Ms temperature, reduce the transformation strain anisotropy, and reduce the transformation temperature hysteresis (an indicator of interfacial mobility). Optimization of these parameters should allow martensitic transformation toughening processes to aid in overcoming the ambient temperature brittleness of NiAl alloys.


2015 ◽  
Vol 29 (3) ◽  
pp. 307-311 ◽  
Author(s):  
Jaromír Lachman ◽  
Kazimierz Rutkowski ◽  
Petr Trávníček ◽  
Tomáš Vítěz ◽  
Patrik Burg ◽  
...  

Abstract This study deals with the rheological properties of wine lees. Samples of wine lees of the Saint Laurent variety were used in this experiment. The investigated wine lees arose in the process of production red grape wine in 2013 (Czech Republic). At first, the chemical background was determined. The chemical background includes the following chemical parameters: total acidity, pH, alcohol content, reduced sugars, free SO2, total SO2, and volatile acid. In the second phase of the study, physical properties were determined. Specifically, a sample of wine lees was subjected to rheological tests. These tests consisted in determination of dependence of dynamic viscosity on the temperature, hysteresis loop tests, dependence of dynamic viscosity on the time and step-down in the shear rate test. The experiment demonstrated that the dynamic viscosity increased with increased temperature – this phenomenon is caused by thermolabile proteins – and the wine lees has rheopectic behaviour; the degree of rheopexy was found to rise with the increasing temperature.


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