نتایج جستجو برای: polyethylene pe
تعداد نتایج: 52018 فیلتر نتایج به سال:
This paper uses the molecular dynamics method to investigate the influence of chemical bonds on the mechanical behaviour of nanotube–polyethylene composites subjected to nano-particle impacts. In the analysis, carbon nanotubes (CNTs) were incorporated into the polyethylene (PE) matrix in two ways, with and without radical centres, so that the resulting nano-composites had two corresponding prop...
Ligand attachment to polyethylene glycol (PEG) grafted, long circulating liposomes at the polymer terminus is of interest for targeting but the effect of positively charged groups is unknown. Amino-polyethylene glycol-phosphatidylethanolamine (AminoPEG-PE), prepared in four steps from alpha-amino-omega-hydroxy-PEG, was tested for influence on liposome interactions in vivo: blood circulation and...
Vermiculite (Ver) enriched with silver and copper was used as nanofiller to the polyethylene (PE) matrix. Specifically, the low density polyethylene (LDPE) was chosen as a matrix. The samples Ver-Ag,Cu were prepared by shaking of Ver with the aqueous solutions of silver and copper nitrate. The mixtures of the Ver nanofillers and PE were homogenized by melt compounding technique and further thin...
The ability of commercial nanofillers Nanofil, Cloisite and by own way prepared MMT/ODA for PE and PP matrix was evaluated. Different types of mentioned type of nanofillers were added into polyethylene (PE) and polypropylene (PP) matrix in various concentrations. The amount of clays was calculated as 3 and 5 wt% to the weight of PE/PP. The PE/PP and nanofillers were mixed on a one screw KO Knea...
Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...
Iranian flat breads generally have short shelf life. The result of this situation is usually enormous bread wastage. Among the most important factors involved are lack of proper packing and storage methods. In this study, the best temperature for bread packing was determined and the effects of three types of plastic wrapping on Taftoon bread baked of the typical flour were investigated after 72...
INTRODUCTION Since many decades, polyethylene (PE) is one of the commodity polymers which has become ubiquitous because of its low price and good mechanical properties. Hence, the number of applications of the material is huge and many millions of tons are produced worldwide annually. However, PE has hardly played any role in the emerging field of nanotechnology so far. This is due to the probl...
The thermal oxidation of polyethylene (PE) impregnated by the methyl esters of unsaturated fatty acids (UFEs) was studied using chemiluminescence, and infra-red spectrophotometry. It was shown that the presence of UFEs accelerates the PE aging process. This can be interpreted as a co-oxidation phenomenon. In this study, the previously established models for PE and UFEs self-oxidation have been ...
In a previous paper we studied an injected electron-hole pair in crystalline polyethylene (PE) and found that the exciton becomes weakly self-trapped in a narrow interchain pocket comprised between two gauche defects. Despite the large energy stored in the trapped excitation, there did not appear to be a direct nonradiative channel for electron-hole recombination. Actual polyethylene systems of...
Polyethylene (PE) is one of the most widely used polymers in many industrial applications. Biomedical uses seem to be attractive, with increasing interest. However, PE it prone to infections and its additional surface treatment is indispensable. An increase in resistance to infections can be achieved by treating PE surfaces with substances containing antibacterial groups such as triclosan (5-Ch...
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