Aged period

Zeit-abschnitt, m. period, interval, -abstand, m. time interval, -alter, n. age, period, -angabe, /. date, -aufnahme, /. (Pkotog.) time exposure, -aufwand, m. loss of time, -bombe, /. time bomb, -dauer, /. duration, period of time, -einheit, /. unit of time, zeiten, v.t. time. 

Relative change of electrical resistivity measured for Ag-3.5at%Al system at aging period with falling and rising temperatures [38]. ... 

If flour is allowed to age for about a month, its natural yellowish color will fade to white due to the effects of oxygen. This aging period can allow insects to spoil the flour, and is often eliminated by adding bleaching agents, such as benzoyl peroxide. 

Figure 3.13 Mass spectrum of the black material collected from a bronze chape of a sword from the Iron Age period. The spectrum was obtained by means of Dl MS. Reproduced from Anal. Chem., Regert and Rolando, 74, 5, 965 975, Copyright 2002, with permission from American Chemical Society...

It is known that zinc and cooper play an important role in immune system functioning (Kelley et al., 1995 Skalny and Rudakov, 2004 Zinc, 2001). Deficiency of these metals causes immune system dysfunctions. Recently these dysfunctions are seen to be widely distributed, especially in children. It is known also that sensitivity of the immune system to external influences differs in different age periods and it was found (Evstafyeva et al., 2002) that the influence of toxic metals is more significant in 7-11-year-old urbanized children. At the same time zinc and cooper deficiency was found in 1-6-year-old children, zinc deficiency and copper lowered contents, in... 

During aging and startup/shutdown, the authors found that poisoning by carbonate-type species was not a major issue. Rather, by HR-TEM and CO chemisorption, the authors concluded that sintering of Pt occurred, with clusters growing from about 1.5 nm to 2.7 nm over the aging period. 

Catalytic asymmetric epaxidation (13, 51-53). Complete experimental details are available for this reaction, carried out in the presence of heat-activated crushed 3A or powdered 4A molecular sieves. A further improvement, both in the rate and enantioselectivity, is use of anhydrous oxidant in isoctane rather than in CH2C12. The titanium-tartrate catalyst is not stable at 25°, and should be prepared prior to use at -20°. Either the oxidant or the substrate is then added and the mixture of three components should be allowed to stand at this temperature for 20-30 min. before addition of the fourth component. This aging period is essential for high enantioselectivity. Epoxidations with 5-10 mole % of Ti(0-/-Pr)4 and 6-12% of the tartrate generally proceed in high conversion and high enantioselectivity (90-95% ee). Some increase in the amount of catalyst can increase the enantioselectivity by 1-5%, but can complicate workup and lower the yield. Increase of Ti(0-i-Pr)4 to 50-100 mole % can even lower the enantioselectivity. 

Phosphate in combination with NaCl has a beneficial effect on the waterbinding capacity of processed meat products for a detailed description, see Schmidt.227 The effect of phosphates is suggested to be alterations in pH or ionic strength, sequestration of metal ions, dissociation of actomyosin and depolymerisation of myosin.103,104,228,229 However, before action, added phosphates must be hydrolysed by muscle phosphatases or non-enzymatically. Belton et al.230 studied the hydrolysis of pyrophosphate and tripolyphosphate in comminuted chicken meat using 31P NMR spectroscopy, and found that the rate of hydrolysis was dependent on the length of ageing period of the muscle as well as the presence of NaCl. Li et al.231 studied the hydrolysis of various types of phosphates in intact chicken muscle with a similar approach by 31P NMR spectroscopy and thereby demonstrated differences in rate of hydrolysis of various phosphates. The findings of these studies... 

The economical use of material, the almost non-destructive nature, cheapness and simplicity make hardness measurements very attractive for monitoring surface degradation. A single test piece can be used for successive ageing periods, improving reproducibility and reducing the space required for exposure. 

Hindman and Jacobus (1974) showed that the reaction rate was affected by the aging period of micelles and that the rates of hydrolysis of both the racemic and optically pure esters proceeded, within experimental error, at an identical rate. Moss and Sunshine (1974) also examined the hydrolysis of [35], but no significant stereoselectivity was observed. 

Figure 2. IR spectra of Epon 828-di(N-cyanourea) mixture at different aging periods, (a) 0 days (b) 5 days (c) 13 days.

SAPO-37 stems from a direct gel restructuration large cavities form in the amorphous phase during the aging period at ambient temperature. The degree of connection between these cages is small and they do not present any regular ordering, which explains why they cannot be detected by XRD. 

Once the lactic add and alcohol fermentation is complete, the moromi is aged until its moldy odor has disappeared. During this portion of the aging period other flavor molecules, particularly 4-ethylguaiacol and 4-ethylphenol are added to the moromi by Candida versatilis (4), These compounds are the major components contributing to the flavor of soy sauce. The entire moromi process is completed in about six months. 

At 40°C, values of IFT for the lemon oil 1 supernatant phase interface become too low to measure after 3.5 to 5 hrs. of aging. The duplicate 40°C aging curves shown are similar in shape and differ by no more than 1 dyne/cm throughout the aging period studied. The 40 and 45°C aging curves for the GGA supernatant phase/lemon oil 1 interface decrease to a IFT value too low to measure faster than the lemon oil 1/water interface. 

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