Mechanical properties of in‐situ synthesized mullite‐based composite ceramics with three‐dimensional network structure

2021 ◽  
Author(s):  
Zhenying Liu ◽  
Chongmei Wu ◽  
Nan Xie ◽  
Jinbo Zhu ◽  
Yin Liu ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Network Structure ◽  
Three Dimensional ◽  
Composite Ceramics ◽  
Dimensional Network

Tailoring martensitic transformation and mechanical properties of Ti–Ni composite reinforced by network structure of in-situ TiB and La2O3 phase

Vacuum ◽  
2021 ◽  
Vol 184 ◽  
pp. 109894 ◽  
Author(s):  
Xiaoyang Yi ◽  
Haizhen Wang ◽  
Kuishan Sun ◽  
Guijuan Shen ◽  
Xianglong Meng ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Martensitic Transformation ◽  
Network Structure

scholarly journals Enhanced bacterial disinfection by CuI–BiOI/rGO hydrogel under visible light irradiation

RSC Advances ◽  
2021 ◽  
Vol 11 (33) ◽  
pp. 20446-20456
Author(s):  
Xi Ma ◽  
Ziwei Wang ◽  
Haoguo Yang ◽  
Yiqiu Zhang ◽  
Zizhong Zhang ◽  
...  
Keyword(s):  
Electron Transport ◽  
Visible Light ◽  
Network Structure ◽  
Visible Light Irradiation ◽  
Three Dimensional ◽  
Light Irradiation ◽  
Transport Capacity ◽  
Highly Efficient ◽  
Dimensional Network ◽  
Bacterial Disinfection

Compared with traditional layered graphene, graphene hydrogels have been used to construct highly efficient visible light-excited photocatalysts due to their particular three-dimensional network structure and efficient electron transport capacity.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

scholarly journals A microscopic approach to investigate bacteria under in situ conditions in sea-ice samples

2001 ◽  
Vol 33 ◽  
pp. 304-310 ◽  
Author(s):  
Karen Junge ◽  
Christopher Krembs ◽  
Jody Deming ◽  
Aaron Stierle ◽  
Hajo Eicken
Keyword(s):  
Sea Ice ◽  
Pore Space ◽  
Three Dimensional ◽  
Epifluorescence Microscopy ◽  
Microbial Populations ◽  
Microbial Life ◽  
Dimensional Network ◽  
In Situ Conditions ◽  
Fluorescent Stain

AbstractMicrobial populations and activity within sea ice have been well described based on bulk measurements from melted sea-ice samples. However, melting destroys the micro-environments within the ice matrix and does not allow for examination of microbial populations at a spatial scale relevant to the organism. Here, we describe the development of a new method allowing for microscopic observations of bacteria localized within the three-dimensional network of brine inclusions in sea ice under in situ conditions. Conventional bacterial staining procedures, using the DNA-specific fluorescent stain DAPI, epifluorescence microscopy and image analysis, were adapted to examine bacteria and their associations with various surfaces within microtomed sections of sea ice at temperatures from −2° to −15°C. The utility and sensitivity of the method were demonstrated by analyzing artificial sea-ice preparations of decimal dilutions of a known bacterial culture. When applied to natural, particle-rich sea ice, the method allowed distinction between bacteria and particles at high magnification. At lower magnifications, observations of bacteria could be combined with those of other organisms and with morphology and particle content of the pore space. The method described here may ultimately aid in discerning constraints on microbial life at extremely low temperatures.

In-Situ Formation and Coating of Cordierite Whiskers on Cordierite Based Honeycomb Support

2006 ◽  
Vol 317-318 ◽  
pp. 701-704
Author(s):  
Daniel Doni Jayaseelan ◽  
Shunkichi Ueno ◽  
Hideki Kita ◽  
Naoki Kondo ◽  
Tatsuki Ohji
Keyword(s):  
Three Dimensional ◽  
Sem Analysis ◽  
In Situ Method ◽  
Dimensional Network ◽  
In Situ Formation ◽  
Cordierite Honeycomb ◽  
Complete Formation ◽  
Aqueous Slurry

In this work, cordierite whiskers were successfully coated on cordierite honeycomb support by in-situ method. Whisker coating was performed on walls of the pore channels of cordierite support from aqueous slurry. Sintering was carried out at 1300 °C for 4 hours. XRD measurements revealed a complete formation of cordierite phase, no traces of other phases were identified. A well adherence of coating on the support was identified from the microstructure. SEM analysis also revealed the formation of three-dimensional network of cordierite whiskers with open pores between them on the cordierite support.

Chemical Stress Relaxation of NR Networks Prepared in the Swollen State

1986 ◽  
Vol 59 (4) ◽  
pp. 541-550 ◽  
Author(s):  
Kyung-Do Suh ◽  
Hidetoshi Oikawa ◽  
Kenkichi Murakami
Keyword(s):  
Stress Relaxation ◽  
Network Structure ◽  
Three Dimensional ◽  
Polymer Chains ◽  
Chemical Stress ◽  
Network Chain ◽  
Crosslinking Process ◽  
Dimensional Network ◽  
Chemical Relaxation ◽  
The Difference

Abstract From the experimental results of the present investigation, it is apparent that two kinds of networks which have a different three-dimensional network structure give quite different behavior of chemical stress relaxation, even if both networks have the same network chain density. The difference in three-dimensional network structure for the two kinds of rubber arises from the degree of entanglement, which changes with the concentration of the polymer chains prior to the crosslinking process. The direct cause of chemical relaxation is due to the scission of network chains by degradation, whereas the total relaxation is caused by the change of geometrical conformation of network chains. This then casts doubt on the basic concept of chemorheology which is represented by Equation 2.

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