Effect of Solution Content ZnO Nanoparticles on Thermal Stability of Polyvinyl Chloride

2013 ◽  
Vol 4 (2) ◽  
Author(s):  
Farshad Farahbod ◽  
Narges Bagheri ◽  
Fereshteh Madadpour
Keyword(s):  
Thermal Stability ◽  
Chain Length ◽  
Polyvinyl Chloride ◽  
Zno Nanoparticles ◽  
Degradation Process ◽  
Treatment Conditions ◽  
Thermal Degradation Process ◽  
The Stability ◽  
Thermal Stability Of ◽  
Better Than

Today's pipe made of polyvinyl chloride (PVC) is used as basic good in different industries. The thermal stability of the PVC while is filled with ZnO nanoparticles was studied in this paper. This paper show that the stability of the PVC resin mixed with ZnO nanoparticles solution and Sn was better than that of the PVC resin mixed with Sn alone. The UV (ultraviolet)–vis spectra is showed that under certain heat treatment conditions, the PVC samples without ZnO nanoparticles solution embodied relatively high content of the conjugated double bonds with the chain length of about 3–5. However, the content of the conjugated double bond with the chain length of about 6 was greatly increased when the nanoparticles was filled into the PVC resin. This work shows the ZnO nanoparticles could inhibit the thermal degradation process of PVC resin in ionic mechanism.

Intrinsic Thermal Stability of Anisotropic Thin-Film Superconductors

1990 ◽  
Vol 112 (1) ◽  
pp. 10-15 ◽  
Author(s):  
M. I. Flik ◽  
C. L. Tien
Keyword(s):  
Thin Film ◽  
Thermal Stability ◽  
Stability Criterion ◽  
High Temperature Superconductors ◽  
Stability Criteria ◽  
Anisotropic Thermal Conductivity ◽  
Operating Current ◽  
Released Energy ◽  
The Stability ◽  
Thermal Stability Of

Intrinsic thermal stability denotes a situation where a superconductor can carry the operating current without resistance at all times after the occurrence of a localized release of thermal energy. This novel stability criterion is different from the cryogenic stability criteria for magnets and has particular relevance to thin-film superconductors. Crystals of ceramic high-temperature superconductors are likely to exhibit anisotropic thermal conductivity. The resultant anisotropy of highly oriented films of superconductors greatly influences their thermal stability. This work presents an analysis for the maximum operating current density that ensures intrinsic stability. The stability criterion depends on the amount of released energy, the Biot number, the aspect ratio, and the ratio of the thermal conductivities in the plane of the film and normal to it.

scholarly journals Thermal Stability of Residual Stresses in Differently Deep Rolled Surface Layers of Steel SAE 1045

2021 ◽  
Author(s):  
Stephanie Saalfeld ◽  
Thomas Wegener ◽  
Berthold Scholtes ◽  
Thomas Niendorf
Keyword(s):  
Thermal Stability ◽  
Elevated Temperature ◽  
Residual Stresses ◽  
Elevated Temperatures ◽  
Fatigue Behavior ◽  
Decisive Role ◽  
Deep Rolling ◽  
Material Conditions ◽  
The Stability ◽  
Thermal Stability Of

AbstractThe stability of compressive residual stresses generated by deep rolling plays a decisive role on the fatigue behavior of specimens and components, respectively. In this regard, deep rolling at elevated temperature has proven to be very effective in stabilizing residual stresses when fatigue analysis is conducted at ambient temperature. However, since residual stresses can be affected not only by plastic deformation but also when thermal energy is provided, it is necessary to analyze the influence of temperature and time on the relaxation behavior of residual stresses at elevated temperature. To evaluate the effect of deep rolling at elevated temperatures on stability limits under thermal as well as combined thermo-mechanical loads, the present work introduces and discusses the results of investigations on the thermal stability of residual stresses in differently deep rolled material conditions of the steel SAE 1045.

scholarly journals Change in the stability of goat milk and cow milk due to pH and heat

2021 ◽  
Vol 233 ◽  
pp. 02046
Author(s):  
Xiaoxue Fan ◽  
Ming Cheng ◽  
Xiaoning Zhang ◽  
Cunfang Wang ◽  
Hua Jiang
Keyword(s):  
Thermal Stability ◽  
Milk Production ◽  
Ph Value ◽  
Goat Milk ◽  
Cow Milk ◽  
Type B ◽  
Fresh Milk ◽  
Ph Conditions ◽  
The Stability ◽  
Thermal Stability Of

This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.

Thermal Stability of Strained InGaAs/GaAs Single Quantum Wells

1989 ◽  
Vol 160 ◽  
Author(s):  
B. Elman ◽  
Emil S. Koteles ◽  
P. Melman ◽  
C.A. Armiento ◽  
C. Jagannath
Keyword(s):  
Thermal Stability ◽  
Quantum Wells ◽  
Molecular Beam ◽  
Critical Thickness ◽  
Single Quantum ◽  
Furnace Annealing ◽  
Low Dislocation Density ◽  
The Stability ◽  
Thermal Stability Of ◽  
Low Temperature Photoluminescence

AbstractWe present a study of the structural stability of InGaAs/GaAs strained single quantum wells (SQW) grown with a variety of indium compositions and with well widths close to critical thickness values. The samples were grown by molecular beam epitaxy and were subjected to furnace annealing as well as ion implantation followed by rapid thermal annealing. Changes in low temperature photoluminescence linewidths were used to evaluate the stability of strained SQWs. We observed both strain relief, in wide SQWs and strain recovery, in higher indium composition narrow quantum wells which were partially relaxed (low dislocation density) as-grown.

Thermal Stability of Magnetic Properties in Dehydrogenated Triarylmethane Resins

1989 ◽  
Vol 173 ◽  
Author(s):  
Michiya Otani ◽  
Sugio Otani
Keyword(s):  
Thermal Stability ◽  
Magnetic Properties ◽  
Magnetic Property ◽  
Room Temperature ◽  
Permanent Magnets ◽  
Elevated Temperatures ◽  
Mechanical Response ◽  
The Stability ◽  
Thermal Stability Of

ABSTRACTThe stability of the magnetic properties of dehydrogenated triaryl-methane resins was investigated both at room temperature and at elevated temperatures. A magnetic property different from that reported in a previous paper was found in the course of studying the reproducibility of synthesis. This new property was examined through a mechanical response of the resins to a set of permanent magnets.

scholarly journals Differences in Thermal Stability of Glucosinolates in Five Brassica Vegetables

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S85-S88 ◽  
Author(s):  
M. Dekker ◽  
K. Hennig ◽  
R. Verkerk
Keyword(s):  
Thermal Stability ◽  
Brussels Sprouts ◽  
Pak Choi ◽  
Red Cabbage ◽  
Indole Glucosinolates ◽  
First Order Kinetics ◽  
Degradation Rates ◽  
Brassica Vegetables ◽  
The Stability ◽  
Thermal Stability Of

The thermal stability of individual glucosinolates within five different Brassica vegetables was studied at 100°C for different incubation times up to 120 minutes. Three vegetables that were used in this study were <I>Brassica oleracea</I> (red cabbage, broccoli and Brussels sprouts) and two were <I>Brassica rapa</I> (pak choi and Chinese cabbage). To rule out the influence of enzymatic breakdown, myrosinase was inactivated prior to the thermal treatments. The stability of three glucosinolates that occurred in all five vegetables (gluconapin, glucobrassicin and 4-methoxyglucobrassicin) varied considerably between the different vegetables. The degradation could be modeled by first order kinetics. The rate constants obtained varied between four to twenty fold between the five vegetables. Brussels sprouts showed the highest degradation rates for all three glucosinolates. The two indole glucosinolates were most stable in red cabbage, while gluconapin was most stable in broccoli. These results indicate the possibilities for plant breeding to select for cultivars in which glucosinolates are more stable during processing.

scholarly journals Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4188
Author(s):  
Ce Cheng ◽  
Yi Gao ◽  
Zhihua Wu ◽  
Jinyu Miao ◽  
Hongxia Gao ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Active Ingredient ◽  
Functional Foods ◽  
Particle Concentration ◽  
Storage Conditions ◽  
Key Factors ◽  
Food Grade ◽  
The Stability ◽  
Thermal Stability Of ◽  
Β Carotene

β-carotene is a promising natural active ingredient for optimum human health. However, the insolubility in water, low oral bioavailability, and instability in oxygen, heat, and light are key factors to limit its application as incorporation into functional foods. Therefore, gliadin nanoparticles (GNPs) Pickering emulgels were chosen as food-grade β-carotene delivery systems. The objectives of the present study were to investigate the influence of GNPs concentration on the rheological properties, stability, and simulated gastrointestinal fate of β-carotene of Pickering emulgels. The formulations of Pickering emulgels at low GNPs concentration had better fluidity, whereas at high GNPs concentration, they had stronger gel structures. Furthermore, the thermal stability of β-carotene loaded in Pickering emulgels after two pasteurization treatments was significantly improved with the increase of GNPs concentration. The Pickering emulgels stabilized with higher GNPs concentration could improve the protection and bioaccessibility of β-carotene after different storage conditions. This study demonstrated the tremendous potential of GNPs Pickering emulgels to carry β-carotene.

scholarly journals The Effects of Salts on the Stability of the Collagen Helix Under Acidic Conditions

1968 ◽  
Vol 21 (4) ◽  
pp. 821 ◽  
Author(s):  
Anne FW oodlock ◽  
BS Harrap
Keyword(s):  
Thermal Stability ◽  
Carboxyl Groups ◽  
Neutral Ph ◽  
Acid Ph ◽  
Helix Stability ◽  
Acidic Conditions ◽  
Anions And Cations ◽  
The Stability ◽  
Thermal Stability Of ◽  
Positively Charged

In the acid pH region, the relative effects of various salts on the thermal stability of the collagen helix are quite different from their effects at neutral pH. The magnitude of the decrease in thermal stability brought about by the salts studied depends mainly on the nature and concentration of the anion and very little on the nature of the cation, whereas at neutral pH the nature of both anions and cations affects the collagen helix stability, the effects of the two ions being roughly additive. The magnitude of the effect of salts at acid pH is much greater than that at neutral pH whereas for a non-ionized denaturant, urea, the magnitudes at both neutral and acid pH are similar. The data are discussed in terms of possible interactions between salts and the positively charged protein with particular consideration of the effects of salts on the pKa of protein carboxyl groups.

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