Inversion textures

If the clinker is burned below the temperature of alpha prime inversion, and belite is cooled from the temperature region of alpha prime, belite has only the alpha prime to beta inversion texture. This texture is ob served as one set of parallel striations, which is polysynthetic twinning and parting on (100) and (010) after the crystal axes of the alpha prime. Rarely occurring are polysythetic twins on (110), (oil), and (011). 

The film thickness of epitaxial and highly textured thin films can be measured with XRD. Close to the usual or primary difftaction peaks there are secondary or subsidiary maxima in the difftacted intensity (see Figure 6), which are due to the finite film thickness. The film thickness is inversely proportional to the spacing between these maxima and is easily calculated. X-ray reflectivity is another accurate method for measuring a film s thickness. 

Pd), the films were composed of a compact mass of small crystallites. These differences in texture are explained in terms of the inverse correlation between melting point and sinterability which exists when the forces between condensed atoms and the substrate are weak. 

A relatively old publication attempted to link skin texture to the measurement of /%. Authors found fairly good correlation between the smoothness of chamois leather, as perceived by experts, and the inverse of /u-k.8 This in vitro result was, however, not confirmed in vivo by Prall who found other types of correlations.9 On the other hand, it has been shown that 1 //u-k correlates very well with the slippery effect of oils. Such results reveal the complexity of the quality of smoothness smoothness of skin and smoothness perceived when applying a cosmetic product to the skin correspond to two different sensations. 

A particular confectionery industry problem is the long product life. A long-established product, initially made by a batch process, must retain the same qualities when prepared by a more modern continuous plant process, and a great deal of work can go into making the two products exactly the same. In general, however, the continuous plants are more effective at heating the product and produce less sucrose inversion, although, even after the recipe has been adjusted to account for this, textural differences sometimes persist. 

In PEI the DCG process, as in any polymer, is active. The epsilon CTPZ, however, was not observed. No plane strain shear bands have yet been observed. Some form of localized crack tip shear process can be activated, however, as evidenced by the inversion transition that occured at higher stresses (at the higher temperatures). The fracture surface did not show fracture to occur on a slanted 45 degree plane. The fracture plane was still normal to the leading direction. The fracture surface, however, was not smooth, as seen with craze fracture, but has a definite roughened texture which is associated with active localized shearing. This texture is often described as honeycomb or tufted. 

In many foods, both starch and protein can be encountered so that understanding interactions between them would be useful. The selectivity in interaction between proteins and starches is best seen in results of dynamic rheological studies. The results depend upon the molecular structure of protein, the starch state of the granules and the amylose/amylopectin ratio, the composition of protein and starch, as well as the phase transition temperatures are important factors influencing protein-starch interaction. Because proteins and starches are thermodynamically different polymers, their presence together may lead to phase separation, inversion, or mutual interaction with significant consequences on texture (Morris, 1990). 

Phase Inversion Phase inversion is the process whereby a system changes from an oil-in-water emulsion to a water-in-oil emulsion, or vice versa (Figure 5). Phase inversion is an essential step in the manufacture of a number of important food products, including butter and margarine (1, 60, 85). In most other foods, phase inversion is undesirable because it has an adverse effect on the products appearance, texture, stability, and taste and should therefore be avoided. 

Ferrocene derivatives 15 exhibited remarkable liquid crystal properties (Fig. 9-13). Indeed, they all gave rise to enantiotropic mesophases. Structures with n = 1 to 11 showed nematic phases. From n = 12 a smectic C phase formed. The latter was monotropic only for 15 (n = 12). The smectic C domain increased from n = 13 to n = 16, and, inversely, the nematic range narrowed. The last member of this series (n = 18) presented one smectic C phase between 159 °C and 179 °C. A nematic to smectic C transition and a focal-conic texture of a smectic C phase are presented in Figs. 9-14 and 9-15, respectively. 

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