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  • 11
    Electronic Resource
    Electronic Resource
    Surface Optimizing Behaviour of Nano-Cu Lubricant to Tribosurfaces by Mechanochemical Process (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 339 (May 2007), p. 223-227 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: A special kind of surface modified copper nanoparticles was selected as theauto-reconditioning materials to in situ generate a copperized protective film on iron-base metalsurfaces under designed tribological conditions. The morphologies and element distributions of theformed film were observed and determined by scanning electron microscopy (SEM) and energydispersive spectrometry (EDS). The micro mechanical properties and tribological behaviors wereinvestigated by nano test system and ball-on-disc tribotester. The results show that the morphologyof the protective film is smooth, the nano-hardness decreases by 46% and the friction coefficient ofthe copperized protective film is about 0.10. The forming mechanism of the auto-reconditioningfilm can be described that the copper nanoparticles deposit on the worn surfaces and formiron-copper alloy film with lower hardness and shear strength, which has better friction-reducing,antiwear and surface-optimizing behaviors
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/53/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.339.223.pdf
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  • 12
    Electronic Resource
    Electronic Resource
    Thermal Vibration Characteristics Analysis of a Composite Thin-Cylindrical Shell Embedded with Shape Memory Alloy Wires (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 334-335 (Mar. 2007), p. 933-936 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Thermal vibration characteristics of the composite thin-cylindrical shell embedded withshape memory alloy (SMA) fibers are investigated. The shape memory alloy material behavior isprogrammed in the form of an ABAQUS user subroutine code (UMAT), and this program issuccessfully verified by using the response of pseudoelasticity and the shape memory effect (SME) atvarious temperatures and stress levels. Based on the ABAQUS UMAT code, the natural frequency ofthe composite thin-cylindrical shell embedded with SMA wires under thermal load and mechanicalload is calculated respectively. Then the effects of the SMA wire temperature and the content on thethermal vibration characteristics of the structure are discussed. Numerical simulation results showthat the temperature and the volume content of the SMA wires increase the stiffness and bucklingcritical load of the structure
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/53/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.334-335.933.pdf
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  • 13
    Electronic Resource
    Electronic Resource
    Free Vibration Analysis of Composite Structure under Thermal Condition (2007)
    s.l. ; Stafa-Zurich, Switzerland
    Key engineering materials Vol. 334-335 (Mar. 2007), p. 973-976 
    Details
    ISSN: 1013-9826
    Source: Scientific.Net: Materials Science & Technology / Trans Tech Publications Archiv 1984-2008
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: A nonlinear thermal vibration characteristic of the laminate composite thin shell structuresunder linear temperature field is investigated by finite element method (FEM). The naturalfrequencies of the composite laminated thin shell structures with different boundary conditions andstacking sequence are calculated and analyzed. Numerical results show that the natural frequencies ofthe structure are affected by the temperature, boundary conditions and the stacking sequence; theproper stacking angle can change the natural frequencies; the effect degree on the natural frequenciesof symmetric composite structures is different from that of the antisymmetric one. These conclusionscan provide some guidance to structure design and heat-resistant design of composite structures
    Type of Medium: Electronic Resource
    URL: http://www.tib-hannover.de/fulltexts/2011/0528/01/53/transtech_doi~10.4028%252Fwww.scientific.net%252FKEM.334-335.973.pdf
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  • 14
    Electronic Resource
    Electronic Resource
    Characterization of Thermal Properties of Potato Dry Matter–Water and Starch–Water Systems (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Potato dry matter samples of varying moisture contents were analyzed by differential scanning calorimetry (DSC). One endothermic and one exothermic transition were observed when the moisture content was 〈 50% (w/w) in the dry matter–water system. Both endothermic and exothermic transitions of potato dry matter were influenced by moisture content. One endothermic transition at about 66 °C was observed when the samples were reheated after 2 wk of storage at 5 °C. Gelatinization and retrogradation of starch are chiefly responsible for the endothermic transitions in the potato dry matter. The exothermic transition may originate from chemical reactions such as Maillard and caramelization during heating of a potato dry matter–water system when water is limited (〈 50%, w/w) and at temperatures 〉 120 °C
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb10638.x
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  • 15
    Electronic Resource
    Electronic Resource
    A Study of Enzymatic Hydrolysis of Starch in Potato Pulp (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Enzyme dosage of a-amylase and amyloglucosidase greatly affected starch hydrolysis in the potato pulp. However, the effect of amyloglucosidase was the most critical. Starch hydrolysis was also influenced by the powder size of pulp. An increase in pulp size and pulp concentration resulted in a lower degree of starch hydrolysis to glucose. Lower starch gelatinization enthalpy of potato pulp compared to that of dry matter and pure potato starch indicates that there was some interaction between starch, nonstarch polysaccharides, and proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb09510.x
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  • 16
    Electronic Resource
    Electronic Resource
    Kinetics of Pigment Oxidation in Beef from Steers Supplemented with Vitamin E (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 61 (1996), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A model was developed for the mechanistic analysis of pigment oxidation in longissimus lumborum (LL) or gluteus medius (GM) from control and vitamin E supplemented cattle. Metmyoglobin (MetMb) formation presented an induction period which generally increased with supplementation dose and duration, followed by a phase where MetMb accumulated faster than during the induction period. α-tocopherol concentration only affected length of the induction period. Color stable LL had a longer induction period than color labile GM. The model included oxymyoglobin autoxi-dation to MetMb and superoxide anion, and oxidation of oxymyoglobin to MetMb by prooxidants arising from the superoxide anion. α-tocopherol inhibition was interpreted as a competitive reaction between the antioxidant and oxymyoglobin for lipid peroxy radicals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1996.tb10895.x
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  • 17
    Electronic Resource
    Electronic Resource
    Dietary α-Tocopheryl Acetate Contributes to Lipid Stability in Cooked Beef (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lipid oxidation was investigated in cooked gluteus medius from Holstein steers fed diets including four levels of α-tocopheryl acetate (0, 250, 500 and 2,000 mg/steer daily) for 42 or 126 days. Alpha-tocopherol (vitamin E) concentrations increased in fresh and cooked muscle due to level and duration of supplementation (P〈0.01). Cooking did not affect α-tocopherol concentration in the muscle. Dietary α-tocopheryl acetate delayed (P〈0.01) accumulation of lipid oxidation products in cooked muscle during 6 days of display at 4°. Daily supplementation of 500 mg α-tocopheryl acetate for 126 days resulted in 3.4 μg α-tocopherol/g cooked gluteus medius.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06949.x
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  • 18
    Electronic Resource
    Electronic Resource
    Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous α-Tocopherol (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Longissimus muscle from Holstein steers supplemented with vitamin E at 500 or 2000 mg/head/day showed less surface metmyoglobin accumulation than controls during 12 days storage at 4°C. Temperature abuse at 25°C for 24 hr increased metmyoglobin formation; vitamin E supplementation diminished the adverse effect of temperature abuse. No differences (P 〉 0.05) in bacterial load were observed among the 3 vitamin E treatments during storage. Sensory panelists preferred vitamin E-supplemented beef steaks in visual acceptance. Panelist assessment of discoloration correlated highly with a value and hue angle. In general, elevated α-tocopherol concentrations in beef steaks did not affect panelist assessment of meat spoilage.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06272.x
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  • 19
    Electronic Resource
    Electronic Resource
    Activation of the Ca^2^+ release channel of skeletal muscle sarcoplasmic reticulum by caffeine and related compounds
    Amsterdam : Elsevier
    Archives of Biochemistry and Biophysics 267 (1988), S. 75-86 
    Details
    ISSN: 0003-9861
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0003-9861(88)90010-0
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  • 20
    Electronic Resource
    Electronic Resource
    Evidence for a Ca^2^+ channel within the ryanodine receptor complex from cardiac sarcoplasmic reticulum
    Amsterdam : Elsevier
    Biochemical and Biophysical Research Communications 151 (1988), S. 441-449 
    Details
    ISSN: 0006-291X
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Biology , Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1016/0006-291X(88)90613-4
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