High temperature stabilization of crosslinked siloxanes glasses

1993 ◽  
Vol 5 (12) ◽  
pp. 1687-1689 ◽  
Author(s):  
M. J. Michalczyk ◽  
W. E. Farneth ◽  
A. J. Vega
Keyword(s):  
High Temperature ◽  
Temperature Stabilization

Study of high temperature stabilization of polyphenylquinazine

1980 ◽  
Vol 22 (2) ◽  
pp. 485-492
Author(s):  
V.V. Gur'yanova ◽  
K.A. Voloshchuk ◽  
N.S. Zabel'nikov ◽  
D.A. Akhmed-Zade ◽  
Ye.B. Sakhnovskaya ◽  
...  
Keyword(s):  
High Temperature ◽  
Temperature Stabilization

Thermally Stable Ionic Liquid-Based Microemulsions for High-Temperature Stabilization of Lysozyme at Nanointerfaces

Langmuir ◽  
2019 ◽  
Vol 35 (11) ◽  
pp. 4085-4093 ◽  
Author(s):  
Manvir Kaur ◽  
Gurbir Singh ◽  
Anupreet Kaur ◽  
Pushpender Kumar Sharma ◽  
Tejwant Singh Kang
Keyword(s):  
Ionic Liquid ◽  
High Temperature ◽  
Temperature Stabilization ◽  
Thermally Stable

scholarly journals High Temperature Stabilization of DNA in Complexes with Cationic Lipids

2002 ◽  
Vol 82 (1) ◽  
pp. 264-273 ◽  
Author(s):  
Yury S. Tarahovsky ◽  
Vera A. Rakhmanova ◽  
Richard M. Epand ◽  
Robert C. MacDonald
Keyword(s):  
High Temperature ◽  
Cationic Lipids ◽  
Temperature Stabilization

737. The heat coagulation of milk: II. variations in sensitivity of casein to calcium ions

1958 ◽  
Vol 25 (3) ◽  
pp. 467-474 ◽  
Author(s):  
G. T. Pyne
Keyword(s):  
High Temperature ◽  
Calcium Ions ◽  
Serum Proteins ◽  
Significant Part ◽  
Hydrogen Ion ◽  
Ion Concentration ◽  
Temperature Stabilization ◽  
Phosphate Content ◽  
Hydrogen Ion Concentration ◽  
Phosphate Complex

1. The sensitivity to calcium of the caseinate-phosphate complex of milk heated at 120°C., increases to an early maximum and thereafter steadily declines, apparently in consequence of parallel changes in the sensitivity of its caseinate constituent.2. A simultaneously developed capacity of the heated complex to bind additional colloidal phosphate appears to be unrelated to these changes in casein sensitivity.3. Colloidal phosphate content is confirmed as a factor in the heat coagulation of milk.4. Heat-developed acidity contributes to the heat coagulation of milk primarily by increasing hydrogen-ion concentration and only slightly, if at all, through release of calcium ions from insoluble combinations.5. Neither serum proteins nor protein-lactose combinations play any significant part in the heat coagulation of milk.6. The bearing of these results on the heat coagulation of milk in general and on the operation of certain high-temperature stabilization treatments is discussed.

High temperature stabilization of a nanostructured Cu-Y2O3 composite through microalloying with Ti

2018 ◽  
Vol 712 ◽  
pp. 80-87 ◽  
Author(s):  
Dengshan Zhou ◽  
Hongwei Geng ◽  
Wei Zeng ◽  
Dengqi Zheng ◽  
Hucheng Pan ◽  
...  
Keyword(s):  
High Temperature ◽  
Temperature Stabilization
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