Room Temperature Synthesis of Monodisperse ZnO Nanoparticles Using Ultrasonically Atomized Precursor Mist in Simple Chemical Route

Monodisperse zinc oxide (ZnO) nanoparticles were synthesized using ultrasonically atomized precursor mist in simple chemical route at low temperature. Analytical grade sodium hydroxide and zinc chloride were dissolved in 100 ml methanol. Zinc chloride precursor solution was converted into very fine mist (atomized) using a nozzle (Sono-Tek Corporation, U.S.A.) operated at ultrasonic frequency of 120 KHz. Fine mist droplets were added slowly (50ml/ hour) into sodium hydroxide solution in 2 hours. The NaOH solution in beaker turned slowly into white product due to addition of zinc chloride. The white product was kept in constant temperature bath at 90°C for 3 hours. The white product was washed five times using double distill water and dried in oven for 2 hours. Different powder samples were synthesized using same procedure by changing the molarity of sodium hydroxide keeping the molarity of zinc chloride and other preparative conditions same. The structural, microstructural, thermal and optical properties of fine powders were analyzed using X Ray Diffractometer, Scanning Electron Microscopy, Simultaneous Thermal Analyzer, UV-Vis Spectroscopy and Photoluminescence Spectroscopy. Fine ZnO nanorods, elongated and spherical nanoparticles were observed due to change in molarity of NaOH. The results are discussed and interpreted.

Development of high protein containing bakery filling

Development of nutrient-dense foods is one of the most important goals of today’s food industry. High protein content of foods helps to provide energy and aminoacids for human body. In our study protein enriched filling was developed for doughnuts. The main ingredients of the product were pudding powder and egg white product (TOTu, ToTu milk, ToTu cream, and ToTu cream extra). The texture of samples was analyzed by Anton Paar Mcr 92 rheometer and the quality of products was evaluated by sensorial tests. Microbiological decontamination of HHP was investigated (500 MPa, 5 min). Our results show that high protein content did not influence the sensorial quality of filling, as long the microbiota of the products is highly improved by HHP treatment. Rheological properties is highly influenced by the concentration of egg proteins. The overall quality will be better, if egg white products are used for the product.

Effects of Soda Lime Silicate Content on Industrial Stoneware Bodies Prepared by Pressing Method

Stoneware clay includes ball clay in every respect except that do not sintering to a white product. Indeed, stoneware containing soda lime silicate could improve physical and mechanical properties. Thus, the aim of this study was to investigate influence of soda lime silicate content on industrial stoneware bodies with different weight percent (wt%) at sintering temperature 950 °C and 1100 °C. Rectangular sample were produced by uniaxial pressing at 40 MPa. Chemical composition was determined by using XRF. The thermal behavior was determined by thermogravimetric and different thermal analysis (TGA-DTA). The scanning electron microscopy (SEM) was used for microstructure analysis. The water absorption of the sample was determined using Archimedes’ method. The mechanical strength of stoneware bodies is important for many type applications and can be determined by measuring flexural strength (MOR). The water absorption decreased with optimum weight percent (wt%) of soda lime silicate into industrial stoneware bodies. The experimental result showed that desirable properties of stoneware bodies can be achieved with 5 wt% of soda lime silicate. As conclusion, optimum 5 wt% of soda lime silicate will influence physical and mechanical properties of industrial stoneware bodies.