Description of the Data Used for the Micro-Analysis

2013 ◽  
pp. 263-264
Keyword(s):  
Micro Analysis

Correlation between dislocation, grain boundary and interface of duplex SS in stress corrosion cracking(SCC)

1990 ◽  
Vol 48 (4) ◽  
pp. 928-929
Author(s):  
Wang Zheng-fang ◽  
Z.F. Wang
Keyword(s):  
Stainless Steel ◽  
Thermal Cycle ◽  
Secondary Phase ◽  
Corrosion Cracking ◽  
Coarse Grained ◽  
Test Environment ◽  
Fine Grained ◽  
Evaluation Test ◽  
Welding Thermal Cycle ◽  
Micro Analysis

The main purpose of this study highlights on the evaluation of chloride SCC resistance of the material,duplex stainless steel,OOCr18Ni5Mo3Si2 (18-5Mo) and its welded coarse grained zone(CGZ).18-5Mo is a dual phases (A+F) stainless steel with yield strength:512N/mm2 .The proportion of secondary Phase(A phase) accounts for 30-35% of the total with fine grained and homogeneously distributed A and F phases(Fig.1).After being welded by a specific welding thermal cycle to the material,i.e. Tmax=1350°C and t8/5=20s,microstructure may change from fine grained morphology to coarse grained morphology and from homogeneously distributed of A phase to a concentration of A phase(Fig.2).Meanwhile,the proportion of A phase reduced from 35% to 5-10°o.For this reason it is known as welded coarse grained zone(CGZ).In association with difference of microstructure between base metal and welded CGZ,so chloride SCC resistance also differ from each other.Test procedures:Constant load tensile test(CLTT) were performed for recording Esce-t curve by which corrosion cracking growth can be described, tf,fractured time,can also be recorded by the test which is taken as a electrochemical behavior and mechanical property for SCC resistance evaluation. Test environment:143°C boiling 42%MgCl2 solution is used.Besides, micro analysis were conducted with light microscopy(LM),SEM,TEM,and Auger energy spectrum(AES) so as to reveal the correlation between the data generated by the CLTT results and micro analysis.

Which are determinants of firm innovation in Vietnam? A micro analysis

2017 ◽  
Vol 24 (3) ◽  
pp. 45-65
Author(s):  
LE THI NGOC DIEP ◽  
VU TRONG PHONG ◽  
LE THI NGOC BICH
Keyword(s):  
Firm Innovation ◽  
Micro Analysis

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

Language change across a lifetime: A historical micro-perspective

2021 ◽  
Vol 7 (s2) ◽  
Author(s):  
Alexander Bergs
Keyword(s):  
Communities Of Practice ◽  
Social Factors ◽  
Language Use ◽  
Language Change ◽  
Historical Data ◽  
Data Sets ◽  
The Social ◽  
Challenges And Opportunities ◽  
Linguistic Behavior ◽  
Micro Analysis

Abstract This paper focuses on the micro-analysis of historical data, which allows us to investigate language use across the lifetime of individual speakers. Certain concepts, such as social network analysis or communities of practice, put individual speakers and their social embeddedness and dynamicity at the center of attention. This means that intra-speaker variation can be described and analyzed in quite some detail in certain historical data sets. The paper presents some exemplary empirical analyses of the diachronic linguistic behavior of individual speakers/writers in fifteenth to seventeenth century England. It discusses the social factors that influence this behavior, with an emphasis on the methodological and theoretical challenges and opportunities when investigating intra-speaker variation and change.

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