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2019 ◽  
Vol 44 (59) ◽  
pp. 31053-31061 ◽  
Author(s):  
Ming Zhao ◽  
Yanfang Wu ◽  
Weiwei Cai ◽  
Tian Xia ◽  
Wen-Jie Jiang ◽  
...  


Materialia ◽  
2019 ◽  
Vol 6 ◽  
pp. 100270 ◽  
Author(s):  
Sandra C. Cifuentes ◽  
Marcela Lieblich ◽  
Laura Saldaña ◽  
José Luis González-Carrasco ◽  
Rosario Benavente


2019 ◽  
Vol 43 (48) ◽  
pp. 19223-19231 ◽  
Author(s):  
Yingying Lv ◽  
Jiayu Lin ◽  
Siyan Peng ◽  
Laijun Zhang ◽  
Leshu Yu

ZnO 280 showed the best photocatalytic activity and antiphotocorrosion due to oxygen vacancies, preferential growth, and high crystalline degree. It is fully anticipated that, higher synthesis temperature up to 300 °C or even 400 °C, if permitted, might create better ZnO nanopowders.



2018 ◽  
Vol 23 (2) ◽  
Author(s):  
Osvaldo Agustín Lambri ◽  
Enrique David Victor Giordano ◽  
Federico Guillermo Bonifacich ◽  
Mónica Jiménez-Ruiz ◽  
Mariel Antonella Lambri ◽  
...  


2018 ◽  
Vol 17 (3) ◽  
pp. 298-305
Author(s):  
Shi Wen-Jia ◽  
Zhang Li-Ming ◽  
Hao Li-Min ◽  
Peng Qiao-Ling ◽  
Dai Yu-Jie

Physicochemical, structural, and functional characteristics of starch from Dioscorea esculenta was compared with that from Dioscorea opposita Thunb. The scanning electron microscopy results showed that starches from D. esculenta and D. opposita differed in morphological features and distribution of granule size. While the D. esculenta starch possessed irregular, polygonal shape with the particle size distribution in the range of 1.7–4.2 μm, the D. opposita starch displayed large, oval and smooth shape with the particle size distribution in the range of 15.4–39.5 μm. The D. esculenta starch displayed a B-form diffraction pattern with 36.8% of crystalline degree, while the D. opposita starch exhibited a C-form crystalline pattern with 26.5% of crystalline degree. The amylose contents were also different for D. esculenta starch (18.15%) and D. opposita starch (22.43%). The gelatinization temperature (peak temperature) of D. esculenta starch (76.34°C) was lower than that of D. opposita starch (79.81°C). The pasting initial temperature (Ti), maximum viscosity, breakdown viscosity, and setback viscosity of D. esculenta starch were 68.7°C, 359 BU, 0 BU, and 262 BU, respectively. Interestingly, the amounts of readily digestible and slowly digestible starch contents in D. esculenta starch were higher, whereas its resistant starch contents were lower than those of D. opposita starch.





2017 ◽  
Vol 161 ◽  
pp. 70-76 ◽  
Author(s):  
Guangyao Sun ◽  
Xun Cao ◽  
Xiaoyan Li ◽  
Shanhu Bao ◽  
Ning Li ◽  
...  


2014 ◽  
Vol 1040 ◽  
pp. 188-193 ◽  
Author(s):  
Svetlana A. Bochkareva ◽  
Natalia Yu. Grishaeva ◽  
Boris A. Ljukchin ◽  
Petr A. Ljukchin ◽  
Sergey Panin ◽  
...  

The use of polymeric matrices with different crystalline degree values for the design of polymer compounds for tribotechnical purposes is demonstrated. The wear resistance of the provided material in question trends significantly in favor of compounds with greater crystalline degree values. Considering the macrolevel data, the level of the sampled materials carry almost equal effective stress-strain properties. Therefore this difference may be associated with local material properties which influence the rearrangement of stress-strain state parameters in polymeric matrices with changing crystalline degree values.



2014 ◽  
Vol 115 (20) ◽  
pp. 203504 ◽  
Author(s):  
S. Hernández ◽  
J. López-Vidrier ◽  
L. López-Conesa ◽  
D. Hiller ◽  
S. Gutsch ◽  
...  


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