منابع مشابه
Thermal Behavior of Prospective Hydroxy Acid Grease Thickeners
Melting points and heats of fusion were determined for 13 hydroxy acids and their lithium salts with chain lengths ranging from 14 to 24 carbons. Included were hydroxy acids prepared from two unusual plant sources, Lesquerella sp. and Crambe abyssinica. Upper melting point temperatures, transition entropies, and heat capacity changes of the lithium salts on heating and cooling suggest that many...
متن کاملComposition and Food Value of Leaves of Two Tropical Food Thickeners – Bombax Costatum and Cissus Populnea
The nutritional, anti-nutritional and mucilage contents of flour of leaves of two vegetables Bombax costatum leaf (BCL) and Cissus populnea leaf (CPL) were investigated. Their protein (≈19.0 g/100g in BCL and ≈13.0 g/100g in CPL) and ash (≈6.0 g/100g in BCL and ≈11.0 g/100g in CPL) contents were significantly different at P < 0.05. Both leaves were rich in Ca (BCL, 102 ± 2.5 mg/100g; CPL, 113 ±...
متن کاملDesigning thickeners by matching hindered settling and gelled suspension zones in the presence of aggregate densification
A model is presented for design of a thickener for solid-liquid separation where the flocs or aggregates within the solid-liquid suspension undergo an aggregate densification process due to the action of rakes. This aggregate densification facilitates suspension dewatering. The novel feature of the model is that it manages to couple together a hindered settling zone (higher up in the thickener,...
متن کاملEffect of at-home bleaching with different thickeners and aging on physical properties of a nanocomposite
OBJECTIVE To evaluate the influence of 16% carbamide peroxide (CP) containing different thickeners on the physical characteristics of a nanocomposite resin submitted or not to accelerated artificial aging (AAA). MATERIALS AND METHODS One hundred samples were randomly distributed into two groups (n = 50) according to AAA. Each group was divided into 5 subgroups (n = 10) depending on the bleach...
متن کاملEffect of Salivary Reaction Time on Flow Properties of Commercial Food Thickeners Used for Dysphagic Patients
The effect of human saliva on the flow properties of pudding-like thickened water prepared with commercial food thickeners was investigated, and their viscosity differences were also compared as a function of salivary reaction time (0-60 min after the addition of saliva). Food thickeners used in this study were starch-based (SB), gum-containing starch-based (GSB), and gumbased (GB) commercial t...
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ژورنال
عنوان ژورنال: Journal of the Japan Society of Colour Material
سال: 1993
ISSN: 0010-180X
DOI: 10.4011/shikizai1937.66.434