Alternating Behavior of Fatty Acids in Rubber Compounds

1930 ◽  
Vol 3 (4) ◽  
pp. 612-614
Author(s):  
T. L. Garner

Abstract It has been shown (Bayer, Ber., 10, 1286 (1877); Garner and Randall, J. Chem. Soc., 125, 881 (1924)) that the alternations in the melting points and heats of crystallization of normal fatty acids were due to differences in the crystalline structure. Two distinct curves of behavior corresponding to the acids with odd and even numbers of carbon atoms have been shown for the heats of crystallization. McKee (Naturwissenschaften, 11, 938 (1923)) discussing the fats used in the diet of diabetics, states that in the case of glycerides of acids with an uneven number of carbon atoms these are tolerated and their use leads to gradual reduction in acidosis. Glycerides having an even number of carbon atoms break down during metabolism to form butyric, oxybutyric, and acetoacetic acids. Smith and Boone (Ind. Eng. Chem., 19, 398 (1927)) have experimented with the addition of purified fatty acids to standard mixings of different kinds of raw rubber. They employed molar proportions of the acid to conform with the recommendations of Kratz, Flower, and Coolidge (Ind. Eng. Chem., 12, 317 (1920)) that comparisons of organic accelerators should be made with molecularly equivalent amounts of the substances in question. They determined the tensile strength and elongation of the vulcanized products and found no relations between the elongation and the number of carbon atoms present in the acids, but in the case of the tensile strength an alternating effect was evident, the extent of the differences being affected by cure. The tests were carried out on two kinds of rubber, namely, blanket crepe and pale crepe, and the alternating effect of the acids on the tensile strength was more marked in the former case. As pointed out in the paper, the difference in behavior of the two kinds of rubber when treated with fatty acids was presumably due to the difference in the kind and proportions of acids which they originally contained. In fact, in the case of pale crepe the fatty acids already present in the raw rubber masked the alternating behavior to a marked extent, and the curve obtained was in most respects quite different from that obtained with blanket crepe.

2019 ◽  
Vol 14 (1) ◽  
pp. 110
Author(s):  
Assiss. Prof. Dr. Sabiha Mahdi Mahdi ◽  
Dr. Firas Abd K. Abd K.

Aim: The aimed study was to evaluate the influence of silver nitrate on surfacehardness and tensile strength of acrylic resins.Materials and methods: A total of 60 specimens were made from heat polymerizingresins. Two mechanical tests were utilized (surface hardness and tensile strength)and 4 experimental groups according to the concentration of silver nitrate used.The specimens without the use of silver nitrate were considered as control. Fortensile strength, all specimens were subjected to force till fracture. For surfacehardness, the specimens were tested via a durometer hardness tester. Allspecimens data were analyzed via ANOVA and Tukey tests.Results: The addition of silver nitrate to acrylic resins reduced significantly thetensile strength. Statistically, highly significant differences were found among allgroups (P≤0.001). Also, the difference between control and experimental groupswas highly significant (P≤0.001). For surface hardness, the silver nitrate improvedthe surface hardness of acrylics. Highly significant differences were statisticallyobserved between control and 900 ppm group (P≤0.001); and among all groups(P≤0.001)with exception that no significant differences between control and150ppm; and between 150ppm and 900ppm groups(P>0.05).Conclusion: The addition of silver nitrate to acrylics reduced significantly the tensilestrength and improved slightly the surface hardness.


1944 ◽  
Vol 17 (2) ◽  
pp. 451-474
Author(s):  
D. Parkinson

Abstract Carbon blacks can be grouped into different classes according to the way in which their fineness of division relates to different properties in rubber. Within any one class the principal properties vary in a regular manner with particle size. The normal class consists of the furnace carbons, Kosmos (Dixie)-40, Statex, the rubber-grade impingement carbons, and possibly, the color-grade impingement carbons. The subnormal classes consist of thermal carbons and acetylene and lamp blacks. Irrespective of the above classification, the properties which depend more on fineness of division than on other factors are rebound resilience, abrasion resistance, tensile strength and tear resistance. The lower limit of particle diameter for best tensile strength and tear resistance appears to be higher than that for abrasion resistance. B.S.I, hardness and electrical conductivity are properties which depend at least as much on other factors as on particle size. Stiffness (modulus) depends more on other factors than on particle size. Factors modifying the effects of particle size (or specific surface) include the presence of carbon-carbon structures and a reduction in strength of bond in rubber-carbon structures. Carbon black is thought to exist in rubber in four states: agglomerated, flocculated, dispersed, and bonded to the rubber molecules (the reënforcing fraction). Abrasion resistance is regarded as providing the only reliable measure of reënforcement.


2007 ◽  
Vol 26-28 ◽  
pp. 409-412 ◽  
Author(s):  
Jae Seol Lee ◽  
Hyeon Taek Son ◽  
Ki Yong Lee ◽  
Soon Sub Park ◽  
Dae Guen Kim ◽  
...  

AZ31 Mg / 5083 Al clad sheet was fabricated by the hot rolling method and its mechanical properties were investigated in this study. The tensile strength and yield strength of Mg- Al clad samples were slightly higher than that of AZ31 Mg sample, resulting in high strength 5083 Al alloy. Also, in the case of the AZ31 Mg sample, tensile strength indicated different values to the rolling directions. The thickness of interface layers between magnesium and aluminum materials increased with increasing rolling temperature. The thickness of interface layer was about 1.2 μm and 1.6 μm, respectively. The difference of thickness on the interface layer with variation of rolling temperature was attributed to promote the diffusion between magnesium and aluminum materials. The Vickers hardness of Mg-Al interface layer was around 125 Hv. The interface layer composed of hard inter-metallic phases which may act a increment of Vickers hardness depending upon its thickness.


2017 ◽  
Vol 42 (9) ◽  
pp. 915-919 ◽  
Author(s):  
Min Kai Chang ◽  
Yoke Rung Wong ◽  
Shian Chao Tay

The Lim/Tsai tendon repair technique has been modified clinically to achieve a 6-strand repair using a single looped suture with one extratendinous knot. We compared biomechanical performance of the original and modified methods using 20 porcine flexor digitorum profundus tendons. The ultimate tensile strength, load to 2 mm gap force, mode of failure, and time taken to repair each tendon were recorded during a single cycle loading test in 10 tendons with each repair method. We found that despite having the same number of core strands, the single looped suture modified Lim/Tsai technique possessed significantly greater ultimate tensile strength and load to 2 mm gap force. Also, less repair time was required. We conclude that the modified 6-strand repair using a single looped suture has better mechanical performance than the original method. The difference likely was due to the changes in locations of the knots and subsequent load distribution during tendon loading.


Author(s):  
Ke Xue ◽  
Shuyi Lv ◽  
Chunlei Zhu

Naturally-occurring saturated fatty acids (NSFAs) have emerged as a class of promising biomaterials due to their low cost, chemical stability, well-defined melting points, large heat of fusion, reversible solid-liquid phase...


2018 ◽  
pp. 91-97
Author(s):  
Artyom Dmitrievich Ivakhnov ◽  
Kristina Sergeevna Sadkova ◽  
Alina Sergeyevna Sobashnikova ◽  
Tat'yana Eduardovna Skrebets ◽  
Mikhail Vladislavovich Bogdanov

Comparative researches of ways of oil extraction from the fulfilled fruits of cloudberries (Rubus chamaemorus) with application of hexane and supercritical carbon dioxide as solvents are executed. Optimization is performed and optimum conditions of supercritical fluid extraction of oil are defined with use of central composite design of 2nd order. Pressure of carbon dioxide of 350 atm, temperature 85 °C, duration of extraction of 80 min are the optimum conditions of carrying out of the process. The yield of oil is 9.0%. Quality key indicators of the received oil were defined. The difference between the oil received by the SKF-CO2 method and the oil received by hexane extraction consists in improvement of organoleptic properties, the raised share of the combined fatty acids at decrease of a share of the free acids and high content of unsaturated fatty acids. It is shown that supercritical carbon dioxide can be an alternative to the hydrocarbons which are traditionally used for these purposes.


OENO One ◽  
1980 ◽  
Vol 14 (3) ◽  
pp. 147
Author(s):  
J. J. Lavaud ◽  
Monique Cherrad

<p style="text-align: justify;">Cinq catégories de pépins de Cabernet Sauvignon ont été séparées à la véraison. Plus de 95 p. 100 des acides gras sont contenus dans les lipides neutres. La différence de composition en acides gras des lipides polaires montre que la localisation des pépins dans une seule loge ou dans deux loges séparées a pour conséquence une modification du fonctionnement des désaturases.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Five categories of Cabernet Sauvignon seeds were separated at the beginning of ripening. The neutral lipids contain more than 95 per cent of the fatty acids. The difference in the fatty acid content of polar lipids shows that seeds localized in just one section or in two separate sections results in a modification of the « desaturase » functioning.</p>


2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
W. H. Haniffah ◽  
S. M. Sapuan ◽  
K. Abdan ◽  
M. Khalid ◽  
M. Hasan ◽  
...  

This research studied the degradation of tensile properties of kenaf fibre reinforced polypropylene composites due to cyclic immersion into two different solutions, as well as comparison of the developed composites’ tensile properties under continuous and cyclic immersion. Composites with 40% and 60% fibre loadings were immersed in tap water and bleach for 4 cycles. Each cycle consisted of 3 days of immersion and 4 days of conditioning in room temperature (28°C and 55% humidity). The tensile strength and modulus of composites were affected by fibre composition, type of liquid of immersion, and number of cycles. The number of immersion cycles and conditioning caused degradation to tensile strength and modulus of kenaf fibre reinforced polypropylene composites. Continuous and cyclic immersion in bleach caused tensile strength of the composites to differ significantly whereas, for tensile modulus, the difference was insignificant in any immersion and fibre loadings. However, continuous immersion in the bleach reduced the tensile strength of composites more compared to cyclic immersion. These preliminary results suggest further evaluation of the suitability of kenaf fibre reinforced polypropylene composites for potential bathroom application where the composites will be exposed to water/liquid in cyclic manner due to discontinuous usage of bathroom.


1998 ◽  
Vol 274 (3) ◽  
pp. E510-E515 ◽  
Author(s):  
Labros S. Sidossis ◽  
Robert R. Wolfe ◽  
Andrew R. Coggan

We have recently shown that increased carbohydrate flux decreases fat oxidation during exercise by inhibition of fatty acid entry into the mitochondria. Because endurance training reduces the rate of carbohydrate flux during exercise, we hypothesized that training increases fat oxidation by relieving this inhibition. To test this hypothesis, five sedentary and five endurance-trained men exercised on a cycle ergometer at an oxygen consumption (V˙o 2) of ∼2.0 l/min, representing 80 and 40% peakV˙o 2, respectively. [1-13C]oleate and [1-14C]octanoate, long- and medium-chain fatty acids, respectively, were infused for the duration of the studies. Carbohydrate oxidation was significantly higher in the sedentary group (196 ± 9 vs. 102 ± 17 μmol ⋅ kg−1 ⋅ min−1, P < 0.05). Oleate oxidation was higher in the trained group (3.8 ± 0.6 vs. 1.9 ± 0.3 μmol ⋅ kg−1 ⋅ min−1, P < 0.05), whereas octanoate oxidation was not different between the two groups. The percentage of oleate that was taken up by tissues and oxidized was higher in the trained group (76 ± 7 vs. 58 ± 3%, P < 0.05). However, the percentage of octanoate taken up and oxidized was not different (82 ± 3 vs. 85 ± 4%, not significant). Because octanoate, unlike oleate, can freely diffuse across the mitochondrial membrane, the present results suggest that the difference in fatty acid oxidation between trained and untrained individuals may be due to enhanced fatty acid entry into the mitochondria.


2017 ◽  
Vol 6 (4) ◽  
pp. 83
Author(s):  
Jessica Marie MacMartin ◽  
W. E. Buckley ◽  
David Cranage ◽  
Tim Bream ◽  
Peter Lawrence Bordi

Essential omega-3 fatty acids must be consumed through the diet to meet the body’s nutrition requirement. Daily-recommended intake of omega-3 fatty acids for adults is 270 milligrams/day. These fatty acids are commonly consumed through fish, but it is known that the United States population at large is not meeting their recommended daily intake. Supplements containing these important acids should be considered to close the gap between recommendations and actual intake. To create a product with these beneficial acids, sensory analysis was conducted to see if non-trained male and female athlete panelists could notice the difference in several key sensory characteristics (appearance, initial taste, color, sweetness, consistency, chocolate flavor, aftertaste, overall quality and overall liking) in a chocolate protein-based recovery beverage. The sensory-neutral oil was added into the beverage and athletes (n=95) were asked to taste the omega-3 and original beverage and rank each characteristic on hedonic and just-about-right scales. Color of the drink, aftertaste, overall quality and overall liking were rated significantly higher for the omega-3 added drink. Overall, the addition of the omega-3 fatty acids improved the beverage in several key attributes and can be added into the final formulation of the product. 


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