scholarly journals Aluminum oxide and alumina ceramics (Review). Part 1. Properties of Al2O3 and industrial production of dispersed Al2O3

Author(s):  
A. M. Abyzov

The properties of aluminum oxide associated with its use, varieties of industrial products, production methods in a dispersed state, in the form of polycrystalline ceramics and single-crystal products, as well as chemical aspects of technological processes are considered. Ref. 28. Tab. 6.

Author(s):  
A. M. Abyzov

The review deals with aluminum oxide ― properties associated with its use, types of industrial products, production methods in a dispersed state, in the form of polycrystalline ceramics and single-crystal products, chemical aspects of technological processes. Part 3 of the review presents Russian producers of alumina ceramics, mainly technical ones, as well as refractory materials and dispersed alumina, data on the composition and properties of products, as well as a short list of the product range. In addition, there are small enterprises and organizations that are engaged in innovation, the introduction of modern alumina ceramics into production. Ref. 7. Tab. 10.


2014 ◽  
Vol 71 (3-4) ◽  
pp. 102-104 ◽  
Author(s):  
A. V. Derov ◽  
R. S. Kuptsov ◽  
V. I. Svistunov

1969 ◽  
Vol 52 (6) ◽  
pp. 331-334 ◽  
Author(s):  
T. P. JONES ◽  
R. L. COBLE ◽  
C. J. MOGAB

2005 ◽  
pp. 69-75
Author(s):  
Shuji Sakaguchi ◽  
Kiyoshi Hirao ◽  
Yukihiko Yamauchi ◽  
Shuzo Kanzaki

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 47 ◽  
Author(s):  
Tomoya Shintani

Most monosaccharides in nature are hexoses, which have six carbon atoms; the most well-known hexose is d-glucose. Various hexoses with distinct characteristics can be produced from inexpensive polysaccharides for applications in the food industry. Therefore, identification of the health-related functions of hexose will facilitate the consumption of hexoses in food products to improve quality of life. The hexoses available in foods include N-acetyl glucosamine, d-glucosamine, d-fructose, d-mannose, d-galactose, other d-hexoses, and l-hexoses. Here, an updated overview of food industrial production methods for natural hexoses by microbial, enzymatic, and chemical methods is provided.


2011 ◽  
Vol 1319 ◽  
Author(s):  
Lesley Frame ◽  
Donna Bright DeSordao ◽  
Yuan-Chi Chiang ◽  
Pamela Vandiver

ABSTRACTFaience production methods include efflorescence, direct glaze application, and cementation glazing. However, similar processing has been used with a variety of other materials, such as glazed monolithic quartz, ground and re-fired faience, and steatite bodies. Furthermore, faience technology has been linked by similar processing to glass, synthetic pigment and glazing technologies. Here we reinforce these cross-craft relationships by comparing the range of similar functioning chemical elements in faience and glazed artifacts from a variety of archaeological sites that range from the Indus Valley to the Mediterranean. This broad comparative method based primarily on x-ray fluorescence analysis reveals trends in faience production, relationships with metallurgical technologies, and aspects of processing that provide areas of study that may be considered more closely in the future.


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