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2.091 Aktuelle Fachpublikationen zum Thema temperature

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Digital Transfer Growth of Patterned 2D Metal Chalcogenides by Confined Nanoparticle Evaporation

24.10.2014 | Masoud Mahjouri-Samani; Mengkun Tian; Kai Wang; Abdelaziz Boulesbaa; Christopher M. Rouleau; Alexander A. Puretzky; ..., ACS Nano, 2014

Developing methods for the facile synthesis of two-dimensional (2D) metal chalcogenides and other layered materials is crucial for emerging applications in functional devices. Controlling the stoichiometry, number of the layers, crystallite size, growth location, and areal uniformity is ...


Kinetic Analysis of Calorimetric Measurements of Niobium–Aluminum Nb/Al Multifilament Strands

21.10.2014 | Priyanka Brahmbhatt, Subrat Kumar Das, Subrata Pradhan, International Journal of Chemical Kinetics, 2014

ABSTRACT The formation of different phases for the reaction of Nb and Al in M/s Hitachi Ltd made wires using differential scanning calorimetry (DSC) has been investigated. The interfacial diffusion reaction has been studied in the temperature range 100–990 °C. Niobium (Nb) and aluminum (Al) ...


Co‐evaporation process study of Cu2ZnSnSe4 thin films by in situ light scattering and in situ X‐ray diffraction

21.10.2014 | Stefan Hartnauer, Leonard A. Wägele, Frank Syrowatka, Gunar Kaune, Roland Scheer, physica status solidi (a), 2014

Multi‐stage co‐evaporation processes for the growth of Cu2ZnSnSe4 (CZTSe) thin films are investigated with time‐resolved in situ angle‐dispersive X‐ray diffraction (in situ XRD). Different preparation protocols were applied and controlled by in situ laser light scattering (in situ LLS). The ...


Decoupling Macronutrient Interactions during Heating of Model Infant Milk Formulas

20.10.2014 | Eoin G. Murphy; Mark A. Fenelon; Yrjö H. Roos; Sean A. Hogan, Journal of Agricultural and Food Chemistry, 2014

Understanding macronutrient interactions during heating is important for controlling viscosity during infant milk formula (IMF) manufacture. Thermal behavior of macronutrients (casein, whey, lactose, fat) was studied, in isolation and combination, over a range of concentrations. Addition of ...


Effects of an ionic liquid as an additive on the thermal denaturation/degradation of lysozyme crystals

17.10.2014 | Zhanzhong Wang, Wenzhi Fang, Lijie Li, Yan Li, Xiaoting Yu, Qing Gu, Fengjuan Zhou, Asia-Pacific Journal of Chemical Engineering, 2014

ABSTRACT Ionic liquids (ILs) have biomaterial applications and are used for protein crystallization. The present study explores the thermal denaturation and degradation kinetics of the lysozyme crystals induced by IL [C4mim]Cl using differential scanning calorimetry (DSC). Lysozyme crystals ...


C60‐Mediated Molecular Shape Sorting: Separation and Purification of Geometrical Isomers

16.10.2014 | Moumita Rana, R. Bharathanatha Reddy, Bibhuti Bhusan Rath, Ujjal K. Gautam, Angewandte Chemie International Edition, 2014

Abstract A supramolecular crystallization‐based approach has been developed for the shape‐dependent separation of geometrical isomers under near‐ambient conditions. Difficulties to separate such isomers arise because of their very similar physical properties. The present approach relies on the ...


Unexpected Fluorescence of Polyols and PEGylated Nanoparticles Derived from Carbon Dot Formation

16.10.2014 | Hailong Dong, Marcus Roming, Claus Feldmann, Particle & Particle Systems Characterization, 2014

Synthesis of nanoparticles in high‐boiling alcohols (so‐called polyol synthesis) and surface functionalization of nanoparticles with polyethylene glycol (so‐called PEGylation) in combination with certain heating are often accompanied with an intense fluorescence in the blue to green spectral ...


Effect of oven temperature profile and different baking conditions on final cake quality

16.10.2014 | Nur Syafikah Shahapuzi, Farah Saleena Taip, Norashikin Ab Aziz, Anvarjon Ahmedov, International Journal of Food Science & Technology, 2014

Summary This study discusses the effect of airflow on oven temperature profiles, the internal cake temperature and the final cake quality. It was found that the presence of airflow reduced the oscillation in the oven temperature profile from 12.98–30.27% to 3.17–4.02%. The bottom of the oven ...


Tautomerism and Atropisomerism in Free‐Base (meso)‐Strapped Porphyrins: Static and Dynamic Aspects

15.10.2014 | Maxence Urbani, Tomás Torres, Chemistry - A European Journal, 2014

Abstract We report herein some outstanding examples of atropisomerism and tautomerism in five (meso‐)strapped porphyrins. Porphyrins S0–S4 have been synthesised, characterised and studied in detail by spectroscopic and spectrometric techniques, and their isomeric purity verified by HPLC ...


Effects of Instant Pressure Drop Puffing with Super‐Heated Vapor on the Physical Properties of Granny Smith Apple Chips

15.10.2014 | Fengping An, Dongzhao Qiu, Hongbo Song, Xiaoqi Wu, Jinhua Tong, Rui Guo, Journal of Food Process Engineering, 2014

Abstract A central composite rotatable design of three factors was used to optimize instant pressure drop puffing with super‐heated vapor (IPDPSV) for Granny Smith apple slices. The physical properties of the chips processed by hot‐air drying after IPDPSV, hot‐air drying or freeze drying were ...


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