scholarly journals A high-pressure experimental study on the effect of Cr3+ on the stability, phase relations and compositions of ilmenite in the Fe-Mg-Ti-Cr-Si-O system

2019 ◽  
Keyword(s):  
Experimental Study ◽  
High Pressure ◽  
Phase Relations ◽  
The Stability

Phase transitions of BaCO3 at high pressures

2008 ◽  
Vol 72 (2) ◽  
pp. 659-665 ◽  
Author(s):  
S. Ono ◽  
J. P. Brodholt ◽  
G. D. Price
Keyword(s):  
Phase Transition ◽  
Experimental Study ◽  
High Pressure ◽  
Phase Transitions ◽  
Bulk Modulus ◽  
First Principles ◽  
High Pressures ◽  
Ambient Conditions ◽  
The Stability ◽  
Previous Experimental Study

AbstractFirst-principles simulations and high-pressure experiments were used to study the stability of BaCO3 carbonates at high pressures. Witherite, which is orthorhombic and isotypic with CaCO3 aragonite, is stable at ambient conditions. As pressure increases, BaCO3 transforms from witherite to an orthorhombic post-aragonite structure at 8 GPa. The calculated bulk modulus of the post-aragonite structure is 60.7 GPa, which is slightly less than that from experiments. This structure shows an axial anisotropicc ompressibility and the a axis intersects with the c axis at 70 GPa, which implies that the pressure-induced phase transition reported in previous experimental study is misidentified. Although a pyroxene-like structure is stable in Mg- and Ca-carbonates at pressures >100 GPa, our simulations showed that this structure does not appear in BaCO3.

Experimental study on the stability of graphitic C3N4 under high pressure and high temperature

2011 ◽  
Vol 20 (5-6) ◽  
pp. 819-825 ◽  
Author(s):  
Leiming Fang ◽  
Hiroaki Ohfuji ◽  
Toru Shinmei ◽  
Tetsuo Irifune
Keyword(s):  
Experimental Study ◽  
High Pressure ◽  
High Temperature ◽  
The Stability

Experimental Study of the Stability and Phase Relations of Clays at High Temperature in a Thermal Gradient

2012 ◽  
Vol 60 (2) ◽  
pp. 200-225 ◽  
Author(s):  
O. Vidal ◽  
A. Baldeyrou ◽  
D. Beaufort ◽  
B. Fritz ◽  
N. Geoffroy ◽  
...  
Keyword(s):  
Experimental Study ◽  
High Temperature ◽  
Thermal Gradient ◽  
Phase Relations ◽  
The Stability

A simulation apparatus for the experimental study of batch reactor control methods

1986 ◽  
Vol 51 (6) ◽  
pp. 1259-1267
Author(s):  
Josef Horák ◽  
Petr Beránek
Keyword(s):  
Experimental Study ◽  
Closed Loop ◽  
Dynamic Properties ◽  
Batch Reactor ◽  
Exothermic Reaction ◽  
Electric Heating ◽  
Batch Reactors ◽  
Exchange Area ◽  
The Stability ◽  
Methods Of Control

A simulation apparatus for the experimental study of the methods of control of batch reactors is devised. In this apparatus, the production of heat by an exothermic reaction is replaced by electric heating controlled by a computer in a closed loop; the reactor is cooled with an external cooler whose dynamic properties can be varied while keeping the heat exchange area constant. The effect of the cooler geometry on its dynamic properties is investigated and the effect of the cooler inertia on the stability and safety of the on-off temperature control in the unstable pseudostationary state is examined.

scholarly journals Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce

2021 ◽  
Vol 16 (1) ◽  
pp. 92-101
Author(s):  
Guanghui Xia ◽  
Xinhua Li ◽  
Zhen Zhang ◽  
Yuhang Jiang
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Food Processing ◽  
Yeast Fermentation ◽  
Pressure Treatment ◽  
Processing Methods ◽  
High Pressure Treatment ◽  
Effect Of Food ◽  
The Stability

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

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