Relation Between Fuel Properties and Chemical Composition. Physical Properties of U.S. Navy Shale-II Fuels

1981 ◽  
pp. 253-266 ◽  
Author(s):  
W. A. AFFENS ◽  
J. M. HALL ◽  
E. BEAL ◽  
R. N. HAZLETT ◽  
J. T. LEONARD ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Fuel Properties

Quality analysis and prospects for use of lupin seeds of Belarusian selection

2020 ◽  
Vol 3 (1) ◽  
pp. 22
Author(s):  
Lyudmila Rukshan ◽  
Alena Navazhilova ◽  
Dmitry Kudin
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Wheat Flour ◽  
Great Influence ◽  
Quality Analysis ◽  
Bakery Products ◽  
Whole Grain ◽  
Technological Parameters ◽  
Protein Food ◽  
Lupin Seeds

The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A comparative analysis of chemical composition, quality parameters and technological properties of lupin flour has been done. The chemical composition of lupin flour, of whole grain lupin flour, in particular, has been found to be relatively low in starch, high in protein, food fibers, minerals and organic acids. As a result, whole grain lupin flour has been proved to have higher food value when compared to traditional wheat flour. This paper demonstrates the difference between lupin flour characteristics and those of wheat flour in terms of color, acidity, enzymatic activity and adsorbing properties. This study reveals the possibility of use of lupin flour in bakery products by substituting traditional types of flour with lupin flour at 10-30% levels, as well as by replacing egg products with lupin flour at 25-50% levels. The work highlights the use of lupin flour at the stages of dough kneading, dough preparation, foam and emulsion production mainly by using rapid dough making methods.Practical applicationsRecommendations have been made on the usage of lupin flour in the technological process of bakery products manufacturing, macaroni and flour confectionery products production.

NICROFER 5520 Co

Alloy Digest ◽  
1995 ◽  
Vol 44 (3) ◽  
Keyword(s):  
High Temperature ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tensile Properties ◽  
High Temperatures ◽  
Heat Treating ◽  
High Temperature Corrosion ◽  
Creep Properties ◽  
Nickel Chromium ◽  
Temperature Performance

Abstract NICROFER 5520 Co is a nickel-chromium-cobalt-molybdenum alloy with excellent strength and creep properties up to high temperatures. Due to its balanced chemical composition the alloy shows outstanding resistance to high temperature corrosion in the form of oxidation and carburization. This datasheet provides information on composition, physical properties, elasticity, and tensile properties. It also includes information on high temperature performance as well as forming, heat treating, machining, and joining. Filing Code: Ni-480. Producer or source: VDM Technologies Corporation.

BÖHLER W403 VMR

Alloy Digest ◽  
2013 ◽  
Vol 62 (9) ◽  
Keyword(s):  
Heat Treatment ◽  
Chemical Composition ◽  
Physical Properties ◽  
Tool Steel ◽  
Raw Materials ◽  
Heat Treating ◽  
Diffusion Annealing ◽  
Selection Of

Abstract Böhler (or Boehler) W403 VMR is a tool steel with outstanding properties, based not only on a modified chemical composition, but on the selection of highly clean raw materials for melting, remelting under vacuum (VMF), optimized diffusion annealing, and a special heat treatment. This datasheet provides information on composition, physical properties, and elasticity. It also includes information on forming and heat treating. Filing Code: TS-721. Producer or source: Böhler Edelstahl GmbH.

Chemical composition and physical properties of modified dietary fibre sources

1986 ◽  
Vol 1 (1) ◽  
pp. 57-64 ◽  
Author(s):  
Eva Arrigoni ◽  
Andrea Caprez ◽  
Renato Amadò ◽  
Hans Neukom
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Dietary Fibre

The effect of chemical composition on microfibrillar cellulose films from wood pulps: water interactions and physical properties for packaging applications

Cellulose ◽  
2010 ◽  
Vol 17 (4) ◽  
pp. 835-848 ◽  
Author(s):  
Kelley L. Spence ◽  
Richard A. Venditti ◽  
Orlando J. Rojas ◽  
Youssef Habibi ◽  
Joel J. Pawlak
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Cellulose Films ◽  
Wood Pulps ◽  
Microfibrillar Cellulose

scholarly journals Hybridization as a method of improving quality of pork

2020 ◽  
pp. 31-35
Author(s):  
B. P. Kovalenko ◽  
◽  
O. B. Shevchenko ◽  
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Ph Value ◽  
Longissimus Dorsi ◽  
Large White ◽  
Group Iii ◽  
Large White Breed ◽  
White Breed ◽  
A Share

Studies were carried out on the main indicators of the chemical composition and physical properties of muskulus longissimus dorsi of pigs of different genotypes during hybridization. The indicators of the chemical composition and physical properties of muskulus longissimus dorsi were determined by conventional methods. The materials of experimental studies were processed using methods of variation statistics. According to the amount of moisture, no significant difference between the control and experimental groups was established. According to the amount of protein in meat, a tendency to a slight decrease, compared with the control group by 1.4 (group III) … 1.9 % (group II) was established. The use of boars of Poltava meat breed led to a decrease in intramuscular fat in descendants by 0.25 % compared with peers of a large white breed (P <0.95), and precocious meat - to a real increase of this indicator by 0.43 % at P> 0 , 95. A tendency towards an increase in the amount of tryptophan (by 0.04 ... 0.05) and oxyproline (by 0.004 ... 0.005) in the muscles of hybrid animals was revealed in comparison with peers of pure breed of large white breed. In terms of the biological usefulness of meat proteins, animals of group III were the best - in terms of the quality of the protein of the longest muscle of the back, their advantage over peers of group II was 0.07, and compared with purebred peers. Group I - 0.12 (p <0.95). It was found that with the same area of the meat spot both in purebred large white breeds of animals and hydrides of different genotypes, there is a tendency to increase the latter compared to the control in a humid place: with a «share» of «blood» ½ pm by 2.2 %, and with a «share» of blood ½ cm - 1.4 %. A tendency has been established to increase the pH value of the longest back muscle in animals with a «share» of blood of specialized meat breeds compared with a large white breed. In hybrid animals with a «share» of blood of Poltava meat and precocious meat breeds, there is a tendency to increase the pH value in comparison with the large white breed by 0.15 (2.8 %) and by 0.17 (3.1 %), i.e. the meat of hybrid pigs, the pH of which has a shift towards alkalinity due to less accumulation of lactic acid, has a worse preservation.

scholarly journals QUALITY EVALUATION OF PROTEIN FEED ADDITIVE AND TURKEY COMPOUND FEED

2020 ◽  
Vol 20 (3) ◽  
pp. 34-38
Author(s):  
В. Iegorov ◽  
A. Makarynska ◽  
N. Vorona
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Soybean Meal ◽  
Raw Materials ◽  
Advanced Technology ◽  
Farm Animals ◽  
Feed Additive ◽  
Periodic Action ◽  
Complete Protein ◽  
Protein Feed

The article describes that there is a problem of providing the population of the planet with a complete protein in the world today. It is proved that its lack can lead to significant pathologies. This issue becomes very acute with the rapid increase in the number of people on Earth. In this situation the challenge is complicated for compound feed producers because it is necessary to provide protein feeds to farm animals and poultry to meet people's needs for animal protein products. However, feed manufacturers should not use protein raw materials that can be consumed as food. Based on cooperation with compound feed producers, the task of finding alternative sources of protein raw materials, preferably of vegetable origin, is set. The optimal composition of protein feed additive (PFA) for soybean meal replacement in compound feeds for farm animals and poultry has been developed. PFA can be manufactured at a feed mill with portion technology by weighing portions of components and mixing in a paddle periodic action mixer. PFA can be used as a part of compound feeds for poultry farms and livestock complexes, feed concentrates for poultry and livestock farms, feed mills with advanced technology, inter-farm or mini-feed mills. We have developed compound feed recipes for heavy type turkeys using PFA to determine the cost-effectiveness of using PFA in compound feed. Turkeys have been chosen as a poultry because they are the most demanding birds to the quality and quantity of protein in the ration. The experimental samples of PFA were made in accordance with the developed recipes. We determined their physical properties and chemical composition. The PFA experimental samples match the quality of soybean meal according to the physical properties and chemical composition. In accordance with the developed recipes of mixed feeds for heavy type turkeys experimental samples of starter and grower feeds were made. Research of the physical properties and chemical composition of compound feeds has shown that the replacement of soybean meal with PFA in their composition does not affect the nutritional value and technological properties of the final product.

scholarly journals CHEMICAL COMPOSITION AND PHYSICAL PROPERTIES OF MILK WHEN USING IN FLOWS OF COWS OF FLAX AND RAPS OILS

2018 ◽  
Vol 176 (9) ◽  
pp. 16-20
Author(s):  
Е. Кислякова ◽  
E. Kislyakova ◽  
Г. Березкина ◽  
G. Berezkina ◽  
С. Воробьева ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Physical Properties

scholarly journals Mechanical properties of oats and oat products

2008 ◽  
Vol 13 (1-2) ◽  
pp. 113 ◽  
Author(s):  
F. K. GATES ◽  
B. DOBRASZCZYK
Keyword(s):  
Mechanical Properties ◽  
Chemical Composition ◽  
Physical Properties ◽  
Product Quality ◽  
Food Processing ◽  
Food Products ◽  
Heat Treatments ◽  
Influence Of Water ◽  
History Of ◽  
Quality Water

The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.;

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