Physical-chemical stability of fluorinated III-N surfaces: Towards the understanding of the (0001) AlxGa1-xN surface donor modification by fluorination

2017 ◽  
Vol 121 (22) ◽  
pp. 225704 ◽  
Author(s):  
Maria Reiner ◽  
Josef Schellander ◽  
Günter Denifl ◽  
Michael Stadtmueller ◽  
Michael Schmid ◽  
...  
Keyword(s):  
Chemical Stability ◽  
Physical Chemical ◽  
Surface Donor

PP-003 Physical-chemical stability of docetaxel concentrated solution during one month

2014 ◽  
Vol 21 (Suppl 1) ◽  
pp. A123.2-A123
Author(s):  
T Briot ◽  
J Sorrieul ◽  
MA Clerc ◽  
F Lagarce
Keyword(s):  
Chemical Stability ◽  
Physical Chemical ◽  
Concentrated Solution

Performance of Stabilized and Non-Stabilized PVA Nanofiber Textiles Subjected to Tension

2015 ◽  
Vol 732 ◽  
pp. 119-122 ◽  
Author(s):  
Zuzana Rácová ◽  
Zdeněk Prošek ◽  
Jaroslav Topič ◽  
Pavel Tesárek ◽  
Kateřina Indrová ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Ultimate Strength ◽  
Chemical Stability ◽  
Building Industry ◽  
Chemical Stabilization ◽  
Air Humidity ◽  
Physical Chemical ◽  
Moisture Barriers ◽  
The Individual ◽  
Strength And Ductility

Nanofiber textiles became indispensible in medicine and many other industries because of their unique properties. Recently, the pioneering works suggested their use also in a building industry in the form of moisture barriers. For a better chemical stability and resistance to air humidity it is suitable to stabilize the spun textiles. Our study is focused on the influence of the physical-chemical stabilization, also called crosslinking, on the mechanical properties of nanofiber textiles in tension, namely stiffness, strength and ductility. During the process of crosslinking the individual fibers bond in nodes, ensuring a better spatial integrity. However, the presented results indicate that the stabilized nanofiber textiles exhibit significantly lower ductility while their ultimate strength is lower only by about 10 %.

On Physical-Chemical Stability and Permeability of Coal Filled Plastics

MICC 90 ◽  
1991 ◽  
pp. 1258-1261
Author(s):  
I. I. Patalakh ◽  
V. G. Morozov ◽  
A. S. Ilukhin ◽  
J. F. Rannev
Keyword(s):  
Chemical Stability ◽  
Physical Chemical

scholarly journals Physical chemical stability of warfarin sodium

AAPS PharmSci ◽  
2001 ◽  
Vol 3 (1) ◽  
pp. 18-25 ◽  
Author(s):  
Danchen Gao ◽  
Michael B. Maurin
Keyword(s):  
Chemical Stability ◽  
Physical Chemical ◽  
Warfarin Sodium

scholarly journals Elaboration, evaluation of nutritional information and physical-chemical stability of dairy fermented drink with caja-mango pulp

2020 ◽  
Vol 50 (1) ◽  
Author(s):  
Handray Fernandes de Souza ◽  
Lara Aguiar Borges ◽  
João Pedro Antunes Lopes ◽  
Bruna Mara Aparecida de Carvalho ◽  
Sérgio Henrique Sousa Santos ◽  
...  
Keyword(s):  
Chemical Stability ◽  
Nutritional Value ◽  
Storage Time ◽  
Nutritional Deficiencies ◽  
Nutritional Information ◽  
Physical Chemical ◽  
Daily Diet ◽  
Adolescents And Adults ◽  
Mango Pulp ◽  
Fermented Dairy

ABSTRACT: Whey is a by-product of the dairy industry of great importance due to its high nutritional value, and can be used for the manufacture of fermented dairy drinks which, combined with fruit, increase the nutritional value and add characteristic flavors. Therefore, a fermented dairy beverage with caja-mango pulp (Spondias dulcis) was elaborated and its nutritional information as well as the physical-chemical stability were evaluated during storage. The results showed that the nutritional information met the requirements stipulated by the Brazilian legislation. The physical-chemical stability of the dairy fermented drink in terms of pH, acidity, syneresis and sedimentation was influenced by the storage time, possibly associated with uncontrolled factors in this study, such as the initial and final dairy culture concentration of the processed product, protein biodegradation during storage and low solids contents. It is concluded that the elaborated drink constitutes a food source of several nutrients, and may complement the daily diet of children, adolescents and adults, supplying nutritional deficiencies.

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