scholarly journals A machine for determination of the characteristics of crack resistance in the crack arrest stage at normal and low temperatures

1985 ◽  
Vol 17 (8) ◽  
pp. 1181-1184
Author(s):  
Yu. A. Kashtalyan ◽  
V. M. Torop
Keyword(s):  
Crack Resistance ◽  
Low Temperatures ◽  
Crack Arrest

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

CALCULATED DETERMINATION OF PRE-HEATING PARAMETERS FOR WELDING POLYETHYLENE PIPES FOR GAS PIPELINES AT LOW AIR TEMPERATURES.

2021 ◽  
pp. 29-31
Author(s):  
I. Tarabukin
Keyword(s):  
Low Temperatures ◽  
Weld Seam ◽  
Gas Pipelines ◽  
Ambient Temperatures ◽  
Regulatory Documents ◽  
Polyethylene Pipes ◽  
Heated Air ◽  
Air Temperatures ◽  
Different Characteristics

According to regulatory documents, welding can be performed at ambient temperatures from minus 15 ° C to plus 45 ° C. When laying gas pipelines at a lower outside temperature, it is necessary to organize their heating to the required temperature. In this case, the temperature of the heated air should not be more than plus 60 ° C. If you start working with a polyethylene (PE) pipe at low temperatures, then the PE pipe will have completely different characteristics. The weld seam may not be reliable.

Oxygen diffusion in amorphous and partially crystalline gallium oxide

2019 ◽  
Vol 21 (8) ◽  
pp. 4268-4275 ◽  
Author(s):  
Alexandra von der Heiden ◽  
Manuel Bornhöfft ◽  
Joachim Mayer ◽  
Manfred Martin
Keyword(s):  
Activation Energy ◽  
Diffusion Coefficients ◽  
Low Temperatures ◽  
Oxygen Diffusion ◽  
Gallium Oxide ◽  
Tracer Diffusion ◽  
Tof Sims ◽  
Tracer Diffusion Coefficients ◽  
Oxygen Tracer

We established a TTT diagram of crystallisation of gallium oxide. Determination of oxygen tracer diffusion coefficients by IEDP/ToF-SIMS allowed us to access the activation energy for amorphous GaO1.5 at low temperatures.

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