C-SiC composites with carbon-based mesocarbon microbeads (MCMB) preforms are new type of highpreformance and high-temperature structural materials for aerospace applications. In this study MCMB-SiC composites with high density (2.41 g.cm-3) and high bending strength (210 MPa,) was prepared by cold isostatic press of mixed mesophase carbon powder derived from mesophase pitch with different amoun...

Studies have shown that oxygenated compounds and TSS are important in food products. It seems that cultivars have a profound influence on these factors. The goal of the present study is to investigate on flavor components and juice quality parameters of two mandarin cultivars. In the last week of January 2012, at least 10 mature fruit were collected and their peel oil was extracted using cold-p...

The effects of mandarin scions on peel components and juice quality parameters were investigated in this study. Peel flavor components were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density and ash were determined in juice obtained from mandarin scions. Twenty-seven, Tw...

Studies have shown that oxygenated compounds are important in beverage and food products. It seems that Citrus rootstocks have a profound influence on these factors. The goal of the present study is to investigate on rootstocks and these factors. Peel oil components were extracted using cold-press method and eluted using n-hexane.  All compounds analyzed using GC and GC-MS. Data were analyzed u...

the target of this study was to investigate the possibility of mdf productionfrom eucalyptus camaldulensis wood. mdf fibers were produced applying threelevels of steaming time. laboratory mdf boards were produced using thegenerated fibers and different pressing temperature and time. physical andmechanical properties of mdf panels were measured using relevant eu testmethods and were statisticall...

The peel volatile constituents and juice quality parameters of four tangerine cultivars were investigated in this study. Peel flavor constituents were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density and ash were determined in juice obtained from tangerine cultivars. F...