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Thermodynamic Investigation (thermodynamic + investigation)

Distribution by Scientific Domains
Chemistry50%

Selected Abstracts

Thermodynamic Investigation of Alkali-Metal-Induced High Temperature Embrittlement in Al-Li Alloys,

ADVANCED ENGINEERING MATERIALS, Issue 11 2007
S. Zhang
Alkali metals are undesirable impurity elements in aluminum-lithium alloys. Despite their trace amount, they lead to high temperature embrittlement (HTE). In the present work, the results of a thermodynamic investigation are presented to elucidate its mechanism and compared with available experimental data. HTE arises from an intergranular alkali-metal-rich liquid phase that segregates into grain boundaries from the matrix and significantly weakens their strength. A new model is developed to describe the tendency of HTE, which shows grain refinement can decrease the tendency. [source]

ChemInform Abstract: Thermodynamic Investigation of the Cu,Zr System

CHEMINFORM, Issue 20 2008
Katsunori Yamaguchi
Abstract ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a "Full Text" option. The original article is trackable via the "References" option. [source]

Thermodynamic Investigation of the Azeotropic Mixture Composed of Water and Benzene

CHINESE JOURNAL OF CHEMISTRY, Issue 1 2004
Zhao-Dong Nan
Abstract The molar heat capacity of the azeotropic mixture composed of water and benzene was measured by an adiabatic calorimeter in the temperature range from 80 to 320 K. The phase transitions took place in the temperature range from 265.409 to 275.165 K and 275.165 to 279.399 K. The phase transition temperatures were determined to be 272.945 and 278.339 K, which were corresponding to the solid-liquid phase transitions of water and benzene, respectively. The thermodynamic functions and the excess thermodynamic functions of the mixture relative to standard temperature 298.15 K were derived from the relationships of the thermodynamic functions and the function of the measured heat capacity with respect to temperature. [source]

Miscibility Gap in the System Cesium Amide/Ammonia, CsNH2/NH3 , Thermodynamic Investigations.

CHEMINFORM, Issue 26 2003
Dieter Peters
Abstract For Abstract see ChemInform Abstract in Full Text. [source]

Thermodynamic Investigation of Alkali-Metal-Induced High Temperature Embrittlement in Al-Li Alloys,

ADVANCED ENGINEERING MATERIALS, Issue 11 2007
S. Zhang
Alkali metals are undesirable impurity elements in aluminum-lithium alloys. Despite their trace amount, they lead to high temperature embrittlement (HTE). In the present work, the results of a thermodynamic investigation are presented to elucidate its mechanism and compared with available experimental data. HTE arises from an intergranular alkali-metal-rich liquid phase that segregates into grain boundaries from the matrix and significantly weakens their strength. A new model is developed to describe the tendency of HTE, which shows grain refinement can decrease the tendency. [source]

Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat

MOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 1 2003
J. Stangierski
Abstract Investigations were conducted on mechanically recovered poultry meat (MRPM) and on protein preparation obtained from MRPM by washing it first with 1% water solution of sodium chloride and with water afterwards. The raw materials were frozen at the temperature of ,23°C. The effect of added stabilizers on the quality of gels produced from fresh raw materials, and after freezing and frozen storage was assessed. The following additives were used: 1% pork hydrolizate (Pork Stock( 0.5% Cremodan containing carrageens, and 1.5% bovine blood plasma (AMP 600N). Freezing and frozen storage caused a significant reduction of functional properties of MRPM and its protein preparation. None of the examined additives protected simultaneously all the investigated functional properties of the frozen samples. The amount of thermal drip, the gel texture and the amount of protein transition heat were determined by scanning differential calorimetry. The lowest thermal drip in gels obtained from frozen-stored samples was observed when bovine blood plasma was used as a stabilizer. On the other hand, the most advantageous protective effect on the proteins of the frozen MRPM and on the preparation, determined by mechanical strain resistance of the gels, was found with 1% pork hydrolizate added. The results of thermodynamic investigations of proteins revealed that the best protective effect on the frozen preparation was observed with 1.5% blood plasma added. No protective activity of added Cremodan on proteins of the frozen protein preparation was noted. [source]