The effects of temperature on the stability and evolution of separate photovoltaic bright–dark spatial soliton pair

The acid-base and complex-formation equilibria involving glucosamine and its complexes with alkyltin(IV) chlorides have been studied by potentiometric technique. The results prove to a formation of 1 : 1 complex with trialkyltin(IV) and both 1 : 1 and 1 : 2 complexes with dialkyltin(IV) species. The stability constants in water were determined, the effects of temperature (from 15 to 35 °C) and ethanol (up to 88 vol.%) was studied and the speciation of the complexes was resolved.

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Effects of Temperature, Relative Humidity and Washing Times on the Electrical Conductivity of Carbon-Coated Filaments

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.311-313.2225 ◽

2011 ◽

Vol 311-313 ◽

pp. 2225-2229

Author(s):

Xiao Jun Ding ◽

Yu Hong Xu ◽

Li Fang Liao ◽

Feng Yuan Zou

Keyword(s):

Electrical Conductivity ◽

Relative Humidity ◽

Relative Resistance ◽

Influence Of Temperature ◽

Carbon Coated ◽

Effects Of Temperature ◽

The Stability ◽

Resistance Value

The stability of conductivity is evaluated by measuring the resistance of Carbon-coated Filaments (CCFS) and analyzing the influence of temperature, relative humidity and washing on the resistance and relative resistance. The result shows that the with the increase of temperature and relative humidity, the resistance value trends to negative increase, and the electrical conductivity increases. Compared to temperature, the relative humidity has more influence on the electrical conductivity of CCFS. With the increase of washing times, the conductivity coating breaks off which results in the decrease of electrical conductivity.

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Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

Food Chemistry ◽

10.1016/j.foodchem.2006.01.019 ◽

2007 ◽

Vol 101 (1) ◽

pp. 212-218 ◽

Cited By ~ 184

Author(s):

Ayşegül Kırca ◽

Mehmet Özkan ◽

Bekir Cemeroğlu

Keyword(s):

Solid Content ◽

Black Carrot ◽

Effects Of Temperature ◽

The Stability

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Self-deflection of a bright soliton in a separate bright-dark spatial soliton pair based on a higher-order space charge field

Chinese Physics ◽

10.1088/1009-1963/12/10/313 ◽

2003 ◽

Vol 12 (10) ◽

pp. 1124-1134 ◽

Cited By ~ 5

Author(s):

Liu Jin-Song ◽

Hao Zhong-Hua

Keyword(s):

Space Charge ◽

Higher Order ◽

Bright Soliton ◽

Spatial Soliton ◽

Space Charge Field ◽

Charge Field ◽

Soliton Pair

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Effects of Micro-Emulsion Fuels on the Performance and Emissions of Diesel Engine

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.236-238.151 ◽

2011 ◽

Vol 236-238 ◽

pp. 151-154 ◽

Cited By ~ 1

Author(s):

Jia Quan Wang ◽

Ping Sun ◽

Zhen Chen ◽

De Qing Mei

Keyword(s):

Diesel Engine ◽

Fuel Consumption ◽

Engine Performance ◽

Specific Fuel Consumption ◽

Performance And Emissions ◽

Micro Emulsion ◽

Effects Of Temperature ◽

The Stability

The micro-emulsion fuels were prepared with complex surfactant, and the effects of temperature on the stability of these fuels were investigated. The engine performance and the emissions were studied when the engine was fueled with diesel and micro-emulsion diesel respectively. Results showed that when the engine was fueled with micro-emulsion diesel, the NOXand smoke emissions were decreased obviously and HC and CO emissions were increased slightly. Discounting of surfactant and water, the specific fuel consumption of micro-emulsion diesel was lower than those of diesel under any load at the speed of 2900r/min.

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Thermal Stability of Moniliformin at Varying Temperature, pH, and Time in an Aqueous Environment†

Journal of Food Protection ◽

10.4315/0362-028x-63.11.1598 ◽

2000 ◽

Vol 63 (11) ◽

pp. 1598-1601 ◽

Cited By ~ 24

Author(s):

GRACIELA PINEDA-VALDES ◽

LLOYD B. BULLERMAN

Keyword(s):

Animal Species ◽

Keshan Disease ◽

Aqueous Environment ◽

Buffer Solutions ◽

Processing Times ◽

Effects Of Temperature ◽

The Stability ◽

Increasing Temperature ◽

Major Reduction ◽

Thermal Stability Of

Moniliformin (MON) is a widely occurring mycotoxin, produced mainly by Fusarium proliferatum and Fusarium subglutinans in corn, that has been shown to be acutely toxic for various animal species and is a suspected cause of Keshan disease in China. The effects of temperature (100, 125, and 150°C) and pH (4, 7, and 9) on the stability of MON were determined in aqueous buffer solutions at processing times ranging from 10 to 60 min. The percentage of MON reduction was positively related to increasing temperature and pH. MON was most stable at pH 4. After 60 min at pH 4 and 150°C, MON was reduced by only 5%. Heating at pH 10 caused major reduction of MON. After 60 min at pH 10 and 100, 125, and 150°C, MON was reduced by 56, 72, and 83%, respectively. One trial done at 175°C and pH 10 showed that less than 1% MON remained after 60 min of processing.

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