Hardness
Mostrando 1-12 de 1224 artigos, teses e dissertações.
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1. Characterization and potential applications of new boron-phosphate glass in the CaO-P2O5-K2O-B2O3 system
Abstract Boron phosphate glasses are known for their unique properties and have been investigated as biodegradable materials for biomedical applications. In this context, the present research studied the characterization of physical, mechanical, and bioactive properties of new boron-phosphate glass in the CaO-P2O5-K2O-B2O3 system produced by the melt-quenchi
Cerâmica. Publicado em: 2022
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2. Microstructure and diametral fracture strength of spark plasma sintered WC-6Co-0.2B and WC-6Co-0.5B ceramic composites from nanosized and metastable WC powders
Abstract The present work aimed at evaluating the microstructures and mechanical properties of spark plasma sintered WC-6 wt% Co ceramic composites doped with boron (0.2 and 0.5 wt%). W-50 at% C (W-6.13 wt% C) powders produced under different milling times (20, 60, 180, and 600 min) were used as starting materials and subsequently mixed with Co (6 wt%) and B
Cerâmica. Publicado em: 2022
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3. Influence of the addition of niobium oxide on the properties of fused aluminum oxide used in abrasive tools
Abstract Fused alumina is a material used in the manufacturing of abrasive tools, due to its high fusion point, great hardness, and mechanical toughness. In this context, this study addressed the influence of niobium addition on the properties of fused alumina for abrasive applications. A comparison was also made between this oxide and the brown fused alumin
Cerâmica. Publicado em: 2022
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4. Behavior of plaster with water-repellent additive under natural aging
Abstract This research evaluates the behavior of plaster with a water-repellent additive when submitted to a natural aging process. Casting plaster and silane/siloxane-based water-repellent were used as materials. The water/plaster ratio was set at 0.7 and the contents of 0.2% and 0.4% of water-repellent were used, in relation to the plaster mass. Plaster pa
Cerâmica. Publicado em: 2022
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5. Obtainment of a new metal matrix composite from the recycling of UNS S31803 duplex stainless steel by powder metallurgy
Abstract The purpose of circular economy is to maximize resources efficiency. With the increase in consumption of raw materials, energy and waste generation, recycling is necessary for environmental and industrial reasons. Thus, the powder metallurgy, together with mechanical milling, stands as a new method for scraps recycling. This study aimed to produce U
REM - International Engineering Journal. Publicado em: 2022
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6. SYNTHESIS OF TOLUENE DIISOCYANATE URETHANE PREPOLYMER USING CASTOR OIL AND EVALUATION OF MECHANICAL PROPERTIES
This research is the synthesis of urethane prepolymer cast elastomer which had been produced using toluene diisocyanate and castor oil to replace the synthetic polyol, from petroleum origin, and the evaluation of mechanical properties of the polyurethane. The focus was to replace polyol from petroleum to vegetable material looking for renewable resources. Th
Química Nova. Publicado em: 2022
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7. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentra
Food Sci. Technol. Publicado em: 2021-09
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8. Isolation and characterization of moringa oleifera l. Flower protein and utilization in functional food bars
Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nu
Food Sci. Technol. Publicado em: 2021-09
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9. Optimization of banana bar formulation to provide a nourishing snack for toddlers using response surface methodology
Abstract The development of banana-based snack bars that fulfill the nutritional requirement for toddlers is required. In this study, we analyzed the effects of different concentrations of banana puree, banana flour and potato starch on the characteristics of inulin, dietary fiber, protein, and potassium as well as the hardness of banana bars using response
Food Sci. Technol. Publicado em: 2021-06
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10. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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11. Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate
Abstract Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 65 g and apricots 8, 14 and 17 g respectively. Bars B4-B6 contained 8g Cheddar-cheese and 12 g whey pr
Food Sci. Technol. Publicado em: 2021-06
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12. Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Abstract Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour (SGF) is investigated. In addition, the fortified and unfortified (control) flour samples were evaluated for nu
Food Sci. Technol. Publicado em: 2021-06