High temperature stabilization of Y 2 Sn 2 O 7 :Eu luminescent nanoparticles – A facile synthesis

2016 ◽  
Vol 179 ◽  
pp. 248-253 ◽  
Author(s):  
Vikas Sharma ◽  
Sandeep Nigam ◽  
V. Sudarsan ◽  
R.K. Vatsa
1980 ◽  
Vol 22 (2) ◽  
pp. 485-492
Author(s):  
V.V. Gur'yanova ◽  
K.A. Voloshchuk ◽  
N.S. Zabel'nikov ◽  
D.A. Akhmed-Zade ◽  
Ye.B. Sakhnovskaya ◽  
...  

Langmuir ◽  
2019 ◽  
Vol 35 (11) ◽  
pp. 4085-4093 ◽  
Author(s):  
Manvir Kaur ◽  
Gurbir Singh ◽  
Anupreet Kaur ◽  
Pushpender Kumar Sharma ◽  
Tejwant Singh Kang

2012 ◽  
Vol 75 ◽  
pp. 152-154 ◽  
Author(s):  
Su-Ching Hsiao ◽  
Chih-Ming Hsu ◽  
Szu-Ying Chen ◽  
Yu-Hsun Perng ◽  
Yu-Lun Chueh ◽  
...  

2019 ◽  
Vol 54 (10) ◽  
pp. 7922-7930 ◽  
Author(s):  
Siru Ren ◽  
Yukun Guo ◽  
Longlong Ju ◽  
Han Xiao ◽  
Anmin Hu ◽  
...  

RSC Advances ◽  
2016 ◽  
Vol 6 (62) ◽  
pp. 57310-57319 ◽  
Author(s):  
Di Wang ◽  
Meihong Liu ◽  
Xianyou Wang ◽  
Ruizhi Yu ◽  
Gang Wang ◽  
...  

Na-doped porous lithium-rich (Li-rich) cathode microspheres (∼1 μm) were firstly prepared via the solvothermal method and subsequently a high-temperature calcination process.


2002 ◽  
Vol 82 (1) ◽  
pp. 264-273 ◽  
Author(s):  
Yury S. Tarahovsky ◽  
Vera A. Rakhmanova ◽  
Richard M. Epand ◽  
Robert C. MacDonald

1958 ◽  
Vol 25 (3) ◽  
pp. 467-474 ◽  
Author(s):  
G. T. Pyne

1. The sensitivity to calcium of the caseinate-phosphate complex of milk heated at 120°C., increases to an early maximum and thereafter steadily declines, apparently in consequence of parallel changes in the sensitivity of its caseinate constituent.2. A simultaneously developed capacity of the heated complex to bind additional colloidal phosphate appears to be unrelated to these changes in casein sensitivity.3. Colloidal phosphate content is confirmed as a factor in the heat coagulation of milk.4. Heat-developed acidity contributes to the heat coagulation of milk primarily by increasing hydrogen-ion concentration and only slightly, if at all, through release of calcium ions from insoluble combinations.5. Neither serum proteins nor protein-lactose combinations play any significant part in the heat coagulation of milk.6. The bearing of these results on the heat coagulation of milk in general and on the operation of certain high-temperature stabilization treatments is discussed.


Sign in / Sign up

Export Citation Format

Share Document