First-principles investigation of high pressure effect on structure, mechanical and electronic properties of Mo2ScAlC2

2020 ◽  
Vol 588 ◽  
pp. 412171 ◽  
Author(s):  
Yong Tang ◽  
Xiangli Zhong ◽  
Meiping Liu ◽  
Hongjia Song ◽  
Jinbin Wang
RSC Advances ◽  
2014 ◽  
Vol 4 (97) ◽  
pp. 54819-54825 ◽  
Author(s):  
Daifeng Zou ◽  
Yunya Liu ◽  
Shuhong Xie ◽  
Jianguo Lin ◽  
Hairong Zheng ◽  
...  

2013 ◽  
Vol 22 (1) ◽  
pp. 016103 ◽  
Author(s):  
Heng-Nan Liang ◽  
Chun-Li Ma ◽  
Fei Du ◽  
Qi-Liang Cui ◽  
Guang-Tian Zou

2005 ◽  
Vol 61 (a1) ◽  
pp. c464-c465
Author(s):  
S. Aoyagi ◽  
S. Toda ◽  
E. Nishibori ◽  
Y. Kuroiwa ◽  
T. Adachi ◽  
...  

Author(s):  
Nurcan Koca ◽  
Raghu Ramaswamy ◽  
W.M. Balasubramaniam ◽  
W. James Harper

Turkish white cheeses after brine salting were subjected to high pressure processing (HPP) at 50, 100, 200 and 400 MPa for 5 and 15 min and the samples pressurized for 15 min were ripened in brine for 60 days. The effects of HPP on the salt distribution in external, middle and internal zones of cheese after pressurization and on the salt uptake of whole cheese block during ripening were investigated. HPP did not change the values of moisture, salt and salt in moisture in different zones of cheese. Furthermore, pressure holding time had no effect on salt distribution in cheese. The salt contents of un-pressurized and pressurized cheese samples were equilibrated on the 14th day of ripening, and then stabilized, with no high pressure effect. As a result, HPP at pressures up to 400 MPa did not significantly affect neither salt distribution after high pressure processing nor salt uptake during ripening. However, a slight increase in moisture at the pressures of 200-400 MPa on the 60th day of ripening, which was not significant, might warn further increases in moisture of white cheese for longer ripening periods than 60 days. Higher pressure applications may alter all those values in white cheese because of textural changes.


2010 ◽  
Vol 24 (24) ◽  
pp. 4851-4859
Author(s):  
KAIHUA HE ◽  
GUANG ZHENG ◽  
GANG CHEN ◽  
QILI CHEN ◽  
MIAO WAN ◽  
...  

The structural and electronic properties of BN(5, 5) and C(5, 5) nanotubes under pressure are studied by using first principles calculations. In our study range, BN(5, 5) undergoes obvious elliptical distortion, while for C(5, 5) the cross section first becomes an ellipse and then, under further pressure, is flattened. The band gap of BN(5, 5) decreases with increasing pressure, which is inverse to that of zinc blende BN, whereas for C(5, 5) the metallicity is always preserved under high pressure. The population of charge density indicates that intertube bonding is formed under pressure. We also find that BN(5, 5) may collapse, and a new polymer material based on C(5, 5) is formed by applying pressure.


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