Melting characteristic

Operating parameters of this German plant, on the basis of one cubic meter of raw gas, iaclude 0.139 m O2, 0.9 kg briquettes, 1.15 kg steam, 1.10 kg feed water, 0.016 kWh, and 1.30 kg gas Hquor produced. Gasifier output is 1850 m /h and gas yield is 1465 m /t dry, ash-free coal. The coal briquettes have a 19% moisture content, 7.8% ash content (dry basis), and ash melting poiat of 1270°C. Thermal efficiency of the gas production process is about 60%, limited by the quaHty and ash melting characteristics of the coal. Overall efficiency from raw coal to finished products is less than 50%. 

Solders. In spite of the wide use and development of solders for millennia, as of the mid-1990s most principal solders are lead- or tin-based alloys to which a small amount of silver, zinc, antimony, bismuth, and indium or a combination thereof are added. The principal criterion for choosing a certain solder is its melting characteristics, ie, soHdus and Hquidus temperatures and the temperature spread or pasty range between them. Other criteria are mechanical properties such as strength and creep resistance, physical properties such as electrical and thermal conductivity, and corrosion resistance. 

Composition and Properties. Cocoa butter is a unique fat with specific melting characteristics. It is a soHd at room temperature (20°C), starts to soften around 30°C, and melts completely just below body temperature. Its distinct melting characteristic makes cocoa butter the preferred fat for chocolate products. 

The process requires some specialized (expensive) equipment to heat and mix the waste and plastic matrices, but equipment for mixing and extruding waste plastic are commercially available. The plastic in the dry waste must be mixed at temperatures ranging from 130 to 230 C, depending on the melting characteristics of the material and type of equipment used. 

Fig. 6-3 Melting characteristics of TPs and TSs based on their heat-time processing profiles.

The extrusion process frequently results in realignment of disulfide bonds and breakage of intramolecular bonds. Disulfide bonds stabilize the tertiary structure of protein and may limit protein imfolding during extrusion (Taylor et al., 2006). Flow and melt characteristics were improved when other proteins were extruded with disulfide reducing agents (Areas, 1992), which indicates that disulfide bonds adversely affect... 

Shiina, Y., and Inagaki, T., 2005, Study on the efficiency of effective thermal conductivities on melting characteristics of latent heat storage capsules, Int. J. Heat Mass Transfer 48 373-383. 

Generally, the solubihty characteristics of organic compounds depend on several properties of the participating components. For the solute, these properties are the molecular size and structure, polarity, dipole moment, va-por/sublimation pressure, and, in the case of a sohd solute, also its melting characteristics. When using SCCO2 as the solvent, mainly its dipole moment and quadrupole moment influence the solvatation process (Sect. 2.2). 

Microemulsions are microstructured mixtures of oil, water, emulsifiers, and other substances. Since their structures differ in many ways from that of ordinary emulsions, it will be described separately. Liquid crystals (LC) are substances that exhibit special melting characteristics. Further, some surfactant-water-cosurfactant mixtures may also exhibit LC (lyotropic crystal) properties. 

Natural fats and oils can be used directly in products, either individually or as mixtures. In many cases, however, it is necessary to modify their properties, particularly their melting characteristics, to make them suitable for particular applications. Therefore, the oils and fats industry has developed several modification processes using enzyme technology. In particular, lipases (and lately cutinases), phospholipases and pectinases can be used for interesterification processes, ester syntheses and in olive-oil extraction. 

The constituents of a 25-pl PCR mixture in a standard 200-pl tube are given in Table 8.2.2. Volumes can be easily adjusted proportionally for larger or smaller PCR volumes. The PCR conditions depend primarily on the melting characteristics of the primers (primers with a low melting temperature require relatively low annealing... 

The general melting characteristics can be established on a Fischer-Johns block or, in a more refined fashion, in a differential thermal analyzer. Should the DTA be available, it can be used on milligram quantities to define not only the melting behavior but also the temperature level and rate of thermal degradation. 

In dairy products, acidulants, in addition to achieving many of the foregoing functions, also help to process the products. As an example, adipic acid improves die texture and melting characteristics of processed cheese and cheese foods, where pH control is very important,... 

They also studied the melting characteristics of the powders with surface-grafted MMA polymer by DSC [38]. Grafting of Kevlar 49, or poly(p-phenylene terephthalamide), fiber with GMA and AAm polymers without exposing to air was studied by Yamada et al. [39]. According to their grafting system, Kevlar yarn was suspended in an upper plasma-irradiation vessel and irradiated for 1 min at an Ar gas pressure of 20 Pa, an rf frequency of 13.56 MHz, and an rf power of... 

It is known that the melting characteristic of a crystal is correlated with its solubility to solvents. That is, the solubility of a compound showing a high melting point and nicely crystallized solid is relatively small whereas it is the largest at the eutectic point where the melting point is lowest. 

As a consequence, the melt characteristics of the softener active are important in determining its function. The melt characteristic is determined from the cationic surfactant employed and also from the selection of the release or distribution agent. 

Nor Hayati, I., Aminah, A., Mamot, S., Nor Aini, I., Noor Lida, H.M., Sabariah, S. 2000. Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification. J. Food Lipids. 7, 175-193. 

Breitschuh and Windhab (1996) described a novel use of DSC for directly investigating or monitoring crystallization processes such as those used in the fractionation of milk fat. In their technique, called DSC direct, a small sample of fat is taken from the process line, placed immediately in the sample pan of the DSC instrument, and within seconds, subjected to a heating scan. In this way, the melting characteristics of the fat at that particular stage of the process, as determined by processing conditions up to that stage, can be determined directly. 

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