scholarly journals Effect of morphology and temperature treatment control on the photocatalytic and photoluminescence properties of SrWO4 crystals

2020 ◽  
Vol 19 (2) ◽  
pp. 235-250 ◽  
Author(s):  
Nadine Dirany ◽  
Abdelali Hallaoui ◽  
Jean Christophe Valmalette ◽  
Madjid Arab
Keyword(s):  
Temperature Treatment ◽  
Combined Effect ◽  
Scheelite Structure ◽  
Photoluminescence Properties ◽  
Treatment Control ◽  
Crystallization Degree

This work reports the combined effect of the morphology and crystallization degree of the strontium tungstate (SrWO4) scheelite structure on its photocatalytic and photoluminescence properties.

238: Combined Effect of Apoptotic Biomarkers on Bladder Cancer Recurrence and Mortality after Radical Cystectomy

2007 ◽  
Vol 177 (4S) ◽  
pp. 79-80
Author(s):  
Jose A. Karam ◽  
Yair Lotan ◽  
Raheela Ashfaq ◽  
Claus G. Roehrborn ◽  
Arthur I. Sagalowsky ◽  
...  
Keyword(s):  
Bladder Cancer ◽  
Radical Cystectomy ◽  
Cancer Recurrence ◽  
Combined Effect ◽  
Bladder Cancer Recurrence

Legibility of type as determined by the combined effect of typographical variables and reflectance of background.

1954 ◽  
Author(s):  
Mason N. Crook ◽  
John A. Hanson ◽  
Alexander Weisz
Keyword(s):  
Combined Effect

THE COMBINED EFFECT OF DISORDER AND INTERACTION ON THE CONDUCTANCE OF A ONE DIMENSIONAL FERMION SYSTEM

1983 ◽  
Vol 44 (C3) ◽  
pp. C3-935-C3-939
Author(s):  
W. Apel ◽  
T. M. Rice
Keyword(s):  
Combined Effect ◽  
Fermion System ◽  
One Dimensional ◽  
Effect Of Disorder

Combined Effect of Doxorubicin with MODEL26 peptide

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
WG Shin ◽  
BJ Lee
Keyword(s):  
Combined Effect

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Isolated and Combined Effect of Aerobic and Pilates Exercise on Selected Motor Fitness Components and Physiological Variables Among Adolescent Boys

2012 ◽  
Vol 3 (3) ◽  
pp. 151-153
Author(s):  
MANGESH KUMAR PAL ◽  
◽  
Dr. P. K. Subramaniam Dr. P. K. Subramaniam
Keyword(s):  
Combined Effect ◽  
Adolescent Boys ◽  
Fitness Components ◽  
Physiological Variables ◽  
Motor Fitness

Dimensionally-Controlled Hydrothermal Tm3+-doped Oxidic Nanocrystals and Their Photoluminescence Properties

2010 ◽  
Vol 1247 ◽  
Author(s):  
Rocío Calderón-Villajos ◽  
Carlos Zaldo ◽  
Concepción Cascales
Keyword(s):  
Single Crystals ◽  
Fluorescence Lifetimes ◽  
Photoluminescence Properties ◽  
Reaction Conditions ◽  
Hydrothermal Processes ◽  
Bulk Single Crystals ◽  
Template Free ◽  
Reaction Media

AbstractControlled reaction conditions in simple, template-free hydrothermal processes yield Tm-Lu2O3 and Tm-GdVO4 nanocrystals with well-defined specific morphologies and sizes. In both oxide families, nanocrystals prepared at pH 7 reaction media exhibit photoluminescence in ∼1.95 μm similar to bulk single crystals. For the lowest Tm3+ concentration (0.2 % mol) in GdVO4 measured 3H4 and 3F4 fluorescence lifetimes τ are very near to τrad.

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