New photometric data for the red giants in the open cluster NGC 5822: membership, chemical composition and physical properties

Context. Ruprecht 147 (NGC 6774) is the closest old open cluster, with a distance of less than 300 pc and an age of about 2.5 Gyr. It is therefore well suited for testing stellar evolution models and for obtaining precise and detailed chemical abundance information. Aims. We combined photometric and astrometric information coming from literature and the Gaia mission with very high-resolution optical spectra of stars in different evolutionary stages to derive the cluster distance, age, and detailed chemical composition. Methods. We obtained spectra of six red giants using HARPS-N at the Telescopio Nazionale Galileo (TNG). We also used European Southern Observatory (ESO) archive spectra of 22 main sequence (MS) stars, observed with HARPS at the 3.6 m telescope. The very high resolution (115 000) and the large wavelength coverage (about 380–680 nm) of the twin instruments permitted us to derive atmospheric parameters, metallicity, and detailed chemical abundances of 23 species from all nucleosynthetic channels. We employed both equivalent widths and spectrum synthesis. We also re-derived the cluster distance and age using Gaia parallaxes, proper motions, and photometry in conjunction with the PARSEC stellar evolutionary models. Results. We fully analysed those stars with radial velocity and proper motion/parallax in agreement with the cluster mean values. We also discarded one binary not previously recognised, and six stars near the MS turn-off because of their high rotation velocity. Our final sample consists of 21 stars (six giants and 15 MS stars). We measured metallicity (the cluster average [Fe/H] is +0.08, rms = 0.07) and abundances of light, α, Fe-peak, and neutron-capture elements. The Li abundance follows the expectations, showing a tight relation between temperature and abundance on the MS, at variance with M 67, and we did not detect any Li-rich giant. Conclusions. We confirm that Rup 147 is the oldest nearby open cluster. This makes it very valuable to test detailed features of stellar evolutionary models.

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Abundances of seven red giants in the open cluster NGC 3114

Proceedings of the International Astronomical Union ◽

10.1017/s1743921309991803 ◽

2009 ◽

Vol 5 (S266) ◽

pp. 495-498

Author(s):

C. B. Pereira ◽

C. Quireza

Keyword(s):

Chemical Composition ◽

Chemical Analysis ◽

Galactic Disk ◽

Open Cluster ◽

Open Clusters ◽

Red Giants ◽

The Sun ◽

Atmospheric Parameters ◽

Red Giant ◽

Good Agreement

AbstractWe present a chemical analysis of seven red giants in the open cluster NGC 3114. Our main goal is to investigate the chemical composition of this cluster, which is not yet available in the literature. We employed the FEROS spectrograph on the ESO 2.2m telescope. Atmospheric parameters and metallicity were derived from the measured equivalent widths of several iron lines using the spectral code moog and Kurucz model atmospheres. We obtained the abundances of O, Al, Ca, Mg, Si, Ti, Ni, Cr, Sc, Y, Zr, La, Ce and Nd by measuring the equivalent widths of the absorption lines of these elements. A mean metallicity of [Fe/H] = 0.05 ± 0.13 relative to the Sun was determined from the data of the red-giant members. This result is in good agreement with the Galactic-disk radial distribution of iron traced by open clusters. We did not find any intrinsic star-to-star scatter in the [element/Fe] ratios for the stars in this cluster. We compare our results with investigations of other open clusters. An age of 8.2 Gyr is derived from isochrone fits.

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Quality analysis and prospects for use of lupin seeds of Belarusian selection

Food Science and Applied Biotechnology ◽

10.30721/fsab2020.v3.i1.71 ◽

2020 ◽

Vol 3 (1) ◽

pp. 22

Author(s):

Lyudmila Rukshan ◽

Alena Navazhilova ◽

Dmitry Kudin

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Wheat Flour ◽

Great Influence ◽

Quality Analysis ◽

Bakery Products ◽

Whole Grain ◽

Technological Parameters ◽

Protein Food ◽

Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

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NICROFER 5520 Co

Alloy Digest ◽

10.31399/asm.ad.ni0480 ◽

1995 ◽

Vol 44 (3) ◽

Keyword(s):

High Temperature ◽

Chemical Composition ◽

Physical Properties ◽

Tensile Properties ◽

High Temperatures ◽

Heat Treating ◽

High Temperature Corrosion ◽

Creep Properties ◽

Nickel Chromium ◽

Temperature Performance

Abstract NICROFER 5520 Co is a nickel-chromium-cobalt-molybdenum alloy with excellent strength and creep properties up to high temperatures. Due to its balanced chemical composition the alloy shows outstanding resistance to high temperature corrosion in the form of oxidation and carburization. This datasheet provides information on composition, physical properties, elasticity, and tensile properties. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ni-480. Producer or source: VDM Technologies Corporation.

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BÖHLER W403 VMR

Alloy Digest ◽

10.31399/asm.ad.ts0721 ◽

2013 ◽

Vol 62 (9) ◽

Keyword(s):

Heat Treatment ◽

Chemical Composition ◽

Physical Properties ◽

Tool Steel ◽

Raw Materials ◽

Heat Treating ◽

Diffusion Annealing ◽

Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

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Chemical composition and physical properties of modified dietary fibre sources

Food Hydrocolloids ◽

10.1016/s0268-005x(86)80007-8 ◽

1986 ◽

Vol 1 (1) ◽

pp. 57-64 ◽

Cited By ~ 42

Author(s):

Eva Arrigoni ◽

Andrea Caprez ◽

Renato Amadò ◽

Hans Neukom

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Dietary Fibre

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The effect of chemical composition on microfibrillar cellulose films from wood pulps: water interactions and physical properties for packaging applications

Cellulose ◽

10.1007/s10570-010-9424-8 ◽

2010 ◽

Vol 17 (4) ◽

pp. 835-848 ◽

Cited By ~ 186

Author(s):

Kelley L. Spence ◽

Richard A. Venditti ◽

Orlando J. Rojas ◽

Youssef Habibi ◽

Joel J. Pawlak

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Cellulose Films ◽

Wood Pulps ◽

Microfibrillar Cellulose

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The Bologna Open Cluster Chemical Evolution project: a large, homogeneous sample of Galactic open clusters

Proceedings of the International Astronomical Union ◽

10.1017/s1743921309031809 ◽

2008 ◽

Vol 4 (S258) ◽

pp. 153-160

Author(s):

Angela Bragaglia

Keyword(s):

Chemical Evolution ◽

Galactic Disk ◽

Open Cluster ◽

Open Clusters ◽

Photometric Data ◽

Homogeneous Sample ◽

Metallicity Distribution

AbstractThe Bologna Open Cluster Chemical Evolution (BOCCE) project is a photometric and spectroscopic survey of open clusters, to be used as tracers of the Galactic disk properties and evolution. The clusters parameters (age, distance, reddening, metallicity, and detailed abundances) are derived in a precise and homogeneous way. This will contribute to a solid, reliable description of the disk: the clusters parameters will be used, for instance, to determine the metallicity distribution in the Galactic disk and how it has evolved with time. We have concentrated on old open clusters and we have presently in our hands data for about 40 open clusters; we have fully analyzed the photometric data for about one half of them and the spectra for one quarter of them.

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Physical Properties, Chemical Composition and Structure of Circulating Lipoproteins

The Lipoprotein Molecule ◽

10.1007/978-1-4684-2781-3_7 ◽

1978 ◽

pp. 83-90 ◽

Cited By ~ 1

Author(s):

Ferenc J. Kézdy

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Composition And Structure

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Hybridization as a method of improving quality of pork

VETERINARY SCIENCE TECHNOLOGIES OF ANIMAL HUSBANDRY AND NATURE MANAGEMENT ◽

10.31890/vttp.2020.06.05 ◽

2020 ◽

pp. 31-35

Author(s):

B. P. Kovalenko ◽

◽

O. B. Shevchenko ◽

Keyword(s):

Chemical Composition ◽

Physical Properties ◽

Ph Value ◽

Longissimus Dorsi ◽

Large White ◽

Group Iii ◽

Large White Breed ◽

White Breed ◽

A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

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