Crystals
Mostrando 13-24 de 1724 artigos, teses e dissertações.
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13. Continuously monitored lactose crystallization in a vibrated bed
Resumo O estudo visa avaliar a distribuição de tamanho cristalino e a microscopia da fase cristalina na cristalização isotérmica de lactose, usando alta concentração de sementes (fase densa). O monitoramento in-line foi realizado utilizando as sondas de medição de reflexão de feixe focalizado (FBRM) e de medição de visão de partículas (PVM), um
Braz. J. Food Technol.. Publicado em: 14/11/2019
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14. Pharmacobotanical study of Manilkara zapota (L.) P.Royen (Sapotaceae)
Manilkara zapota (L.) P. Royen, popularly known as sapoti or sapota (sapodilla), is a tree bearing an important fruit, in addition to different parts of the plant being widely used in folk medicine in the management of inflammation, pain, fevers, coughs, diarrhea, dysentery, among other ailments. This study aimed to conduct a pharmacobotany standardization s
Braz. J. Pharm. Sci.. Publicado em: 28/10/2019
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15. Acid Leaching-Based Synthesis of CdS Yellow Ceramic Pigment with Discarded Ni-Cd Batteries
There is increasing interest in the ceramic industry in the development of pigments with intense tonalities that can be produced from low-cost alternative raw materials and also can fulfill technological and environmental requirements. This work reports on the preparation and characterization of CdS yellow ceramic pigment derived from Ni-Cd batteries through
Mat. Res.. Publicado em: 14/10/2019
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16. Effects of Macrosegregation and Microstructure on the Corrosion Resistance and Hardness of a Directionally Solidified Zn-5.0wt.%Mg Alloy
This study aims to analyze the influence of macrosegregation on microstructure evolution, and of microstructure length scale on the corrosion resistance of a Zn-5.0wt.%Mg alloy casting. The analyzed samples were taken along the length of castings unidirectionally solidified in unsteady state conditions of heat extraction. Microstructure characterization, mic
Mat. Res.. Publicado em: 05/09/2019
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17. Mineralogical and gemological characterization of emerald crystals from Paraná deposit, NE Brazil: a study of mineral chemistry, absorption and reflectance spectroscopy and thermal analysis
Abstract The Paraná deposit, located at Southwestern Rio Grande do Norte state, in Brazil, is one of the few emerald deposits found at Borborema Province. The mineralization occurs in phlogopite schists and actinolite-phlogopite schists associated with pegmatites and albitites within the Portalegre Shear Zone. Unlike other well-known Brazilian emerald depos
Braz. J. Geol.. Publicado em: 22/08/2019
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18. Solid-state Morphology Evolution of Sodium Neutralized Poly(ethylene-ran-methacrylic acid) Ionomer Under Dry and Wet Thermal Annealing
The DSC low temperature endothermic peak shown by sodium neutralized poly(ethylene-random-methacrylic acid) (E/MAA-Na+) ionomers in the range of 50-70 ºC is attributed to the endothermic reordering of polyethylene chain segments belonging to two populations of quasi-crystals set from melt, initially showing no birefringence. Dry or wet thermal annealing imp
Mat. Res.. Publicado em: 08/08/2019
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19. Mentha arvensis IN OIL SOLID-LIQUID EQUILIBRIUM
ABSTRACT L-menthol is an essential oil produced from Mentha arvensis. An experimental L-menthol solid-liquid equilibrium in menthol oil constituents was determined in the temperature range between 271 K and 300 K, by the method of creating a saturated solution at a given temperature by using an excess of crystals in the suspension. The mole fraction of the e
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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20. Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)
Resumo O congelamento usando campos magnéticos oscilantes (OMF) foi desenvolvido e é comercializado para superar as desvantagens que normalmente ocorrem no congelamento convencional, que afeta a firmeza, a cor, o sabor e a perda por gotejamento em alimentos congelados e descongelados. A fim de verificar as vantagens acima mencionadas, avaliamos o efeito do
Braz. J. Food Technol.. Publicado em: 04/07/2019
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21. Provenance of the Ediacaran Salinas Formation (Araçuaí Orogen, Brazil): Clues from lithochemical data and zircon U-Pb (SHRIMP) ages of volcanic clasts
Abstract Salinas Formation occurs in a large region of the Northern Araçuaí orogen, Southeastern Brazil. It includes turbiditic wackes (> 10% matrix) to arenites (< 10% matrix), pelites and clast-supported conglomerates, metamorphosed from the biotite zone of the greenschist facies to the sillimanite zone of the amphibolite facies. Salinas Formation lies u
Braz. J. Geol.. Publicado em: 01/07/2019
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22. Influence of Crystallization and Ageing Time on the Reproducibility of Mesoporous Molecular Sieve SBA-15
ABSTRACT The study aimed to assess how the crystallization and ageing times in SBA-15 synthesis influence the reproducibility and particle size of mesoporous molecular sieves. X-ray diffraction showed that higher crystallization times provide greater reproducibility of mesoporous silica, due to the fact that there is no significant variation in the width and
Matéria (Rio J.). Publicado em: 10/06/2019
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23. Metamorphic modeling and petrochronology of metapelitic rocks from the Luminárias Nappe, southern Brasília belt (SE Brazil)
Abstract The Luminárias Nappe was formed in the agglutination of West Gondwana. A high-pressure metamorphic gradient oblique to the geological contacts is recorded in metapelitic rocks from this Nappe. In the northern portion, the metamorphic peak conditions are at high-pressure lower-amphibolite facies at 580 ± 4°C and ca. 0.9 GPa (Chl + Ky + St + Ms + Q
Braz. J. Geol.. Publicado em: 06/06/2019
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24. An empirical model to estimate the growth of ice crystals for storage of Tilapia at variable temperature conditions
Abstract Empirical models can be used to represent the recrystallization process in frozen food as a simple strategy (limited by the complexity of the process). Anyway, the empirical model has a better fit when used within the range of experimental values from which they were generated. In this work, an empirical mathematical model derived from the Arrhenius
Food Sci. Technol. Publicado em: 30/05/2019