EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHS

1975 ◽  
Vol 40 (1) ◽  
pp. 129-132 ◽  
Author(s):  
C. E. LYON ◽  
B. G. LYON ◽  
A. A. KLOSE ◽  
J. P. HUDSPETH
2017 ◽  
Vol 12 (1) ◽  
pp. 88-96 ◽  
Author(s):  
Tong Xu ◽  
Veronica Rodriguez-Martinez ◽  
Shreya N. Sahasrabudhe ◽  
Brian E. Farkas ◽  
Stephanie R. Dungan

2014 ◽  
Vol 536-537 ◽  
pp. 1421-1425
Author(s):  
Shu Jun Liu ◽  
Li Li Yu ◽  
Wei Gao ◽  
Bai Wang

This paper describes the application of a adsorption tube to extract the gasoline residues. Then the gasoline residues were detected by vapor sensing arrays. The response profile of the array generated a reproducible pattern unique to gasoline that could be used to reflect subsequent sensor responses. The effects of temperature, time and adsorption tube types on the extraction of gasoline residues has been investigated. The results show that 120°C, 1.5min, and TENAX-TA adsorption tube were the optimum extraction conditions. Using the developed method can be used to extract gasoline residues in the fire.


1991 ◽  
Vol 250 ◽  
Author(s):  
W. Y. Lee ◽  
J. R. Strife ◽  
R. D. Veltri

AbstractThe CVD of Si3N4 from SiF4 and NH3 gaseous precursors was studied using a hotwall reactor in the temperature range of 1340 to 1490°C. The effects of temperature, time, flow rate, and SiF4/NH3 molar ratio on deposition rate and axial and radial deposition profiles were identified. The decomposition characteristics of pure NH3 and SiF4 were studied utilizing mass spectroscopy and compared to thermodynamic predictions.


1980 ◽  
Vol 60 (3) ◽  
pp. 763-777
Author(s):  
E. ELIZABETH WHEELER ◽  
S. A. IKURIOR ◽  
J. B. STONE ◽  
I. McMILLAN

Colostrum was treated with Chemstor (C), formic acid (FA) or a mixture (M) each at the 0.50, 0.75 and 1.00% level (vol/vol) ornaturally fermented (NF) and stored for42 days at each of three ambient temperatures (12, 20 and 28 °C). Analyses of pH, titratable acidity, total solids, protein, nonprotein nitrogen (NPN), lactose and fat were performed initially and at 14-day intervals during storage. Observed data were analyzed by stepwise multiple regression to isolate effects of temperature, time and level of preservative and to predict nutrient changes throughout storage. In NF colostrum, the predicted pH and protein decreased and NPN increased at all storage temperatures. An increase in acidity and decreases in total solids, lactose and fat were predicted over time only in NF colostrum stored at high temperatures. The predicted pH remained constant over temperature and time in FA- and M-treated colostrum and was determined exclusively by the level of preservative applied. M-treatment resulted in lower predicted NPN and higher total solids, protein, lactose and fat during storage than C- or FA-treatment. Fewer nutrient losses were predicted in treated than in NF colostrum. Predicted and observed values were highly correlated.


1978 ◽  
Vol 100 (4) ◽  
pp. 400-405 ◽  
Author(s):  
N. Inoue ◽  
T. Nakayama ◽  
M. Shimono

Crystalline as well as amorphous polymers and a thermosetting resin were hydrostatically extruded with pressures up to 4 kilobars. A linear relation was obtained between the extrusion pressure and extrusion ratio. Temperature of the billets during the extrusion process was determined, along with the flow pattern of the deformation. Tension tests at the temperature, to which the billet was exposed during the extrusion, was carried out at atmospheric pressure on the high-density polyethylene specimen to supply a theoretical basis to the experimental formula. Effects of temperature and strain rate on the extrusion process are discussed in the light of the temperature-time superposition principle.


2017 ◽  
Vol 39 (5) ◽  
pp. 41-47 ◽  
Author(s):  
E. N. Zotov ◽  
A. A. Moskalenko A.A. ◽  
O. V. Rasumtseva ◽  
L. M. Protsenko

Existing methods for determining the characteristics of the nonstationary heat transfer process (temperature field, heat transfer coefficient, heat flux density, surface temperature) are considered and analyzed when cooling silver spherical and cylindrical thermo-probes. New analytical solutions are proposed using a special program IQLab, which increase the accuracy of calculations when testing the cooling capacity of various liquids. The results of the calculations are compared with the experimental data.  


Materials ◽  
2021 ◽  
Vol 14 (19) ◽  
pp. 5767
Author(s):  
Guangzhi Yang ◽  
Xiaoqiang Wang ◽  
Ting Shi ◽  
Xinci Wu ◽  
Yuhua Xue

The reactivity index of weight loss (RI) and tumbling strength after the reaction (I10600) of manufacturing coke were first tested at a temperature series of 1100, 1200, and 1300 °C under CO2 atmosphere with different compositions and duration times to study the effects of temperature, time, and gas composition on coke hot strength. Then the RI/I10600, carbon structure, and optical texture of the cokes prepared from different single coals were mainly studied after a solution reaction with CO2 under a high temperature of 1300 °C and a standard temperature of 1100 °C. It was found that temperature greatly affects the RI/I10600 of coke, especially at high temperatures up to 1300 °C. Compared with standard tests under 1100 °C, the changes of RI/I10600 for different cokes are very different at 1300 °C, and the changes are greatly related to coke optical texture. Under a high temperature in the testing method, the tumbling strength of cokes with more isotropy increased, whereas it decreased for those with less isotropy. This simple method of using high temperature could yield the same results when compared with complicated simulated blast furnace conditions.


1979 ◽  
Vol 43 (325) ◽  
pp. 115-119 ◽  
Author(s):  
Colin H. Donaldson

SummaryLosses of FeO, Na2O, and K2O from an alkali olivine basalt melted above the liquidus temperature in Pt80Rh20 wire loops are reported as a function of temperature, time, and PO2. Increasing temperature and decreasing PO2 increase the losses. Compared to open capsules the wire-loop container reduces FeO loss to a minimum but may exacerbate Na2O loss. Nonetheless for most types of experiment involving melt these losses are acceptable.


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