Composition cooling process

Special purpose and blended Portland cements are manufactured essentially by the same processes as ordinary Portland cements but have specific compositional and process differences. White cements are made from raw materials of very low iron content. This type is often difficult to bum because almost the entire Hquid phase must be furnished by calcium aluminates. As a consequence of the generally lower total Hquid-phase content, high burning-zone temperatures may be necessary. Past cooling and occasionally oil sprays are needed to maintain both quaHty and color. 

Alloy 600 Alloy 800 Water-cooled nuclear reactor circuits Usually IG 1. Control alloy composition and processing 2. Control water chemistry 3. Stress relieve after fabrication... 

A sample in the primary crystallization field of phase C will behave differently during crystallization. Here phase C precipitates with composition identical to C (no solid solubility) during cooling keeping the A B ratio in the melt constant until the melt hits the intersection of the two primary crystallization fields. At this temperature a will start to precipitate together with further C and from this point on the cooling process corresponds to that observed for the sample with overall composition P after this sample reaches the same stage of the crystallization path. 

Dunne, S.R. and Behan, A.S. (1995) Adsorbent composites for sorption cooling process and apparatus. US Patent 5,518,977. 

It is also assumed that the composition of the grown crystal does not change in the cooling process. As is well known for the case of finite quantity of melt, the composition of melt (liquid) and solid change along the liquidus and solidus curves, respectively. 

Trying to get the material by means of CaH2 treatment of oxide and metal mixtures we can say that long-term isothermic exposures and slow cooling process, in case of any deviation of chemical composition from stoichiometric one (La 32,13 %,wt), will result in appearances of second phases (La2Ni7 or Ni)... 

The crystal structure of a shortening or other fat-based product is determined by (1) source oil composition, (2) processing, and (3) tempering or maturing. Crystallization is induced when melted fat is cooled rapidly to initiate the formation of crystal nuclei or seed. The seeds form templates upon which crystals grow. Formulation, cooling rate, heat of crystallization, and agitation levels affect the number and type of crystals formed. 

During the cooling process, the response to diluents and PPD molecules is dependent on the vegetable oils FA composition and its geometry to a certain extent. Pour point determinations (65) of safflower, high oleic safflower, and high linoleic safflower in the presence of diluent and additive molecules are presented in Table 10 (68). 

To obtain this composition, a metallic solvent is contacted with a silicon source at this temperature Ta during few hours. This leads to the saturation of the solvent in Si, at Xa concentration. Then, the silicon source is removed. If this liquid is brought into contact with a silicon substrate at this temperature, the equilibrium is not changed. However, when the solution is cooled down to Tb, the system presents two phases silicon solid phase appears and the new concentration of the liquid phase in Si becomes Xc. If the cooling process is slow (few Kelvin per minute or less), parasite germination rate within the solvent is close to zero and epitaxial deposition of silicon occurs only on the substrate. 

Thus we should expect the increase of the pulse duration with the increase of Pi- This increase is actually observed experimentally (Fig. 6(b)). However, the shape of the measmed pulse is not rectangular. We explain the shape of AI(t,A) by the non-uniform heating of VO2 during laser pulses and the further cooling process. The reasons for this are the small penetration depth of light into the sample and the inhomogeneous thermoconductivity properties of opal-V02 polydomain composite. 

In products containing lipids, control of the crystal polymorphic form is also necessary. Lipids form different crystalline structures, or polymorphs, depending on the nature of the fat and the processing conditions. Transitions from less stable to more stable polymorphs are also dependent on composition and processing conditions. For example, tempering (or precrystallization) of chocolate is a process through which the chocolate is sequentially cooled and warmed to promote crystallization of cocoa butter into the desired polymorphic form. Controlling crystallization to produce the proper size distribution of this polymorph provides ... 

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