scholarly journals EFFECTS OF LOW-TEMPERATURE TREATMENT ON MAGNETIC PROPERTIES OF SM(CO,CU,FE) COMPOUNDS

2020 ◽  
pp. 149-161
Author(s):  
Елена Михайловна Семенова ◽  
Марина Борисовна Ляхова ◽  
Дмитрий Викторович Иванов ◽  
Юлия Васильевна Кузнецова ◽  
Дмитрий Юрьевич Карпенков ◽  
...  
Keyword(s):  
Magnetic Properties ◽  
Fractal Dimension ◽  
Low Temperature ◽  
Coercive Field ◽  
Remanent Magnetization ◽  
Magnetic Domain ◽  
Temperature Treatment ◽  
Homogeneous Microstructure ◽  
Low Temperature Treatment ◽  
Temperature Heat

Представлены результаты исследования микро-, нано- и магнитной доменной структуры сплавов Sm(CoCuFe) после выплавки и термических обработок. Показано, что гомогенизация и последующий низкотемпературный отжиг при 400 °С позволяют сформировать микроскопически гомогенную структуру с наноразмерными неоднородностями по составу. Такая структура позволяет реализовать в образцах коэрцитивную силу H до 32 кЭ на литых образцах. Температурные зависимости коэрцитивной силы и остаточной намагниченности образцов в диапазоне от 300 до 700 К имеют линейно убывающий характер. Показано, что наноструктуре сплава с наибольшей H соответствует фрактальная размерность D- ~ 2,3. The results on the micro- and nanostructures and on the magnetic domain structure of Sm(CoCuFe) compound are presented. It was shown that the sequential high- and low-temperature heat treatments lead to formation of a homogeneous microstructure with some nanoscale compositional heterogeneities. Such a structure provides the coercive field H of up to 32 kOe. The coercivity and remanent magnetization of the samples in the temperature range from 300 to 700 K linearly decrease. It is shown that the nanostructure of the alloy with the highest H corresponds to the fractal dimension D- ~ 2,3.

Dynamics and magnetic properties of NO molecules encapsulated in open-cage fullerene derivatives evidenced by low temperature heat capacity

2021 ◽  
Author(s):  
Yoji Horii ◽  
Hal Suzuki ◽  
Yuji Miyazaki ◽  
Motohiro Nakano ◽  
Shota Hasegawa ◽  
...  
Keyword(s):  
Heat Capacity ◽  
Magnetic Properties ◽  
Low Temperature ◽  
Magnetic Anisotropy ◽  
Fullerene Derivatives ◽  
Molecular Cages ◽  
Temperature Heat ◽  
Low Temperature Heat Capacity

Heat capacity analyses revealed dynamics and magnetic anisotropy of NO molecules confined in molecular cages.

Studies on Freshwater Osmoregulation in the Ammocoete larva of Lampetra Planeri (Bloch)

1968 ◽  
Vol 48 (3) ◽  
pp. 597-609
Author(s):  
R. MORRIS ◽  
J. M. BULL
Keyword(s):  
Low Temperature ◽  
Extracellular Space ◽  
Ringer Solution ◽  
Temperature Treatment ◽  
Sodium Influx ◽  
Sodium Chloride Solutions ◽  
Low Temperature Treatment ◽  
Lampetra Planeri ◽  
Equilibrium Concentrations ◽  
Sodium Loss

1. An investigation has been made of the factors which cause sodium loss from ammocoetes when they are immersed in de-ionized water at 1° and 10° C. 2. Sodium influx ceases when animals are first immersed in de-ionized water, but can recommence when the animal loses sufficient sodium to the environment. The concentration of sodium required for influx to take place decreases with succeeding periods of immersion in de-ionized water at 10° C. and reaches minimum equilibrium concentrations as low as 0.005 mM-Na/l. 3. Low temperature inhibits sodium influx and thus promotes net loss of sodium to de-ionized water. 4. Low temperature also decreases the initial loss of sodium to de-ionized water and probably lowers the permeability of the external surfaces of the animal to ions. This effect is small compared with the inhibition of ion uptake so that the combined result is to increase the net loss of sodium from the animal. 5. Since animals lose calcium to de-ionized water and show a decreased rate of sodium loss when calcium salts are added, it is believed that the high rates of sodium loss in de-ionized water are attributable to the effect of calcium on permeability. 6. Lack of calcium may also explain why animals which have been depleted of sodium by low-temperature treatment take up sodium much faster at higher temperatures from dilute Ringer solutions than from pure sodium chloride solutions. 7. When animals lose ions to de-ionized water at low temperature, sodium and chloride are lost from the extracellular space, whilst the muscle cells lose potassium. These ions are recovered into the extracellular space when animals are allowed to take up ions at 10° C. from diluted Ringer solution later.

scholarly journals Development of technology of preparation of pork semi-products with the application of low-temperature treatment

2019 ◽  
Vol 81 (2) ◽  
pp. 250-256
Author(s):  
M. F. Khairullin ◽  
E. A. Koval ◽  
I. Y. Levitskaya ◽  
M. G. Gadjiev ◽  
B. A. Sultonov
Keyword(s):  
Low Temperature ◽  
Temperature Treatment ◽  
Production Costs ◽  
Meat Industry ◽  
Pork Products ◽  
Low Temperature Treatment ◽  
Organoleptic Characteristics ◽  
Microbiological Characteristics ◽  
Manufactured Products ◽  
Low Temperature Processing

The study was aimed at developing a technology for preparing various semi-finished products from pork meat using low-temperature processing "Su-Vid". The main physicochemical indicators, functional-technological and structural-mechanical characteristics of semi-finished products, the chemical composition of semi-finished products and finished products were identified and determined experimentally, and organoleptic analysis was carried out. The data indicate that the use of low-temperature processing significantly affects the characteristics of manufactured products, which improves its performance. In particular, pork semi-finished products prepared at low temperatures are characterized by the yield: steak – 93.9%, ribs – 92.6%, in comparison with the control regime, 7.5 and 6.2% higher. The complex of data obtained showed that the samples of semi-finished pork, according to the experimental regimes of heat treatment, in terms of safety, fully meet the requirements of TR TS 034/2013. Analysis of semi-finished pork products showed that products prepared using the Su-Vid technology had high organoleptic characteristics, taste and sensory characteristics. During the storage of semi-finished products, minor changes in proteins and fats, as well as organoleptic, sanitary and microbiological characteristics, took place. As a result, a bone steak was developed in the Caucasian marinade and pork ribs in the Monte Ritz marinade made using the Su-Vid technology. The results allow us to judge that this technology is quite promising and has a positive effect on the characteristics of manufactured products. The widespread introduction of this technology in the meat industry will allow the development of semi-finished products and products of high quality, nutritional and biological value compared to products manufactured by traditional methods, as well as reduce production costs.

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