Base glass affecting crystallization

The glass transition processes in foods may result from a rapid removal of water from solids. Based on that, e.g., the Tg values of anhydrous polysaccharides are high, and the food materials may decompose at temperatures below Tg (Kokini et al 1994 Roos and Karel, 1991b). The glass temperature transition affects viscosity, stickiness, crispness, collapse, crystallization, and ice formation, and can strongly influence deteriorative reaction rates. This provides a new theoretical and experimental framework for the study of food systems to unify structural and functional aspects of foods, described in terms of water dynamics and glass dynamics. 

Many other methods of strengthening are based on formation of composites by inclusion of fibers or whiskers or by crystallization to form glass-ceramics. Phase separation may also affect strength by altering crack propagation mechanisms. Transformation toughening has also been attained by formation of a small concentration of zirconia crystals in glasses. 

The thermal properties of NR based polar synthetic rubber blends is expected to affect the application range of these vulcanizates. Degradation, glass transition and crystallization temperatures determine the service conditions of each blend. Additionally, the existence of single or multiple shifted or not glass transition temperatures of each blend supplies evidence for the miscibility of the components involved. " Nevertheless, in many cases further analysis might be required to determine miscibility. 

As mentioned previously, Schiff bases are chemically relatively unstable. This is especially true of d.c. driven cells incorporating components that favor liquid crystal decomposition. Using the glass solder technique in cell manufacture substantially improves the stability of Schiff bases. The stability of Azoxy-compounds and nematic ester, of which the latter has only been available more recently, is hardly affected by the cell components. 

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