scholarly journals Enhanced thermal stability of oleic-acid-capped PbS quantum dot optical fiber amplifier

2014 ◽  
Vol 22 (1) ◽  
pp. 519 ◽  
Author(s):  
Xiaolan Sun ◽  
Rong Dai ◽  
Juanjuan Chen ◽  
Wei Zhou ◽  
Tingyun Wang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Oleic Acid ◽  
Quantum Dot ◽  
Optical Fiber ◽  
Fiber Amplifier ◽  
Optical Fiber Amplifier ◽  
Thermal Stability Of ◽  
Pbs Quantum Dot

Bionanomaterials: Thermal Stability of the Oleic Acid / alpha- and beta-cyclodextrin Complexes

2008 ◽  
Vol 59 (9) ◽  
Author(s):  
Daniel I. Hadaruga ◽  
Nicoleta G. Hadaruga ◽  
Anca Hermenean ◽  
Adrian Rivis ◽  
Vasile Paslaru ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Oleic Acid ◽  
Solution Method ◽  
Degradation Products ◽  
Water Solution ◽  
Fatty Acid Esters ◽  
Cyclodextrin Complexes ◽  
Free Oleic Acid ◽  
Thermal Stability Of ◽  
Acid Esters

This paper presents the thermal stability of the oleic acid encapsulated in a- and b - cyclodextrin. The complexation of the oleic acid was achieved by the ethanol-water solution method and the nanoparticles were analyzed by DSC. The free oleic acid and the encapsulated one were subjected to the thermal degradation in the range of 50-150�C and the degradation products were identified and quantified by GC-MS analysis of the fatty acid esters obtained by deriving with methanol/boron trifluoride, both for free compounds and for the encapsulated ones. The oleic acid complexes were very stable in this range of temperature.

Thermal Stability of Soybean Protein Isolate-Based Oleic Acid/Stearic Acid Blend Edible Films

2013 ◽  
Vol 469 ◽  
pp. 171-174 ◽  
Author(s):  
Ning Zhang ◽  
Si Yao Sui ◽  
Zhe Wang ◽  
Zhong Su Ma
Keyword(s):  
Thermal Stability ◽  
Oleic Acid ◽  
Stearic Acid ◽  
Soybean Protein ◽  
Soy Protein Isolate ◽  
Edible Films ◽  
Protein Isolate ◽  
Soybean Protein Isolate ◽  
The Matrix ◽  
Thermal Stability Of

Edible films were prepared using soy protein isolate (4g/100g), oleic acid (0-2g/100g) and stearic acid (0-2g/100g). Effects of the type and ratio of fatty acids (oleic acid and stearic acid) on the thermal properties of soybean protein isolate-based films were investigated. The results indicated that the addition of oleic acid and stearic acid take a significant effect on the thermal stability of soybean protein isolate-based films, as may attribute to that oleic acid is an amphiphilic substance that interacts with both polar and hydrophobic sites on proteins, thus it could improve the functional properties of the films. Besides, the solid state and hydrophobic nature of stearic acid could help limit water diffusion in the matrix more efficiently when it is well-integrated in the matrix through the surfactant action of oleic acid.

Reliability of rare-earth-doped fluoride fibers for optical fiber amplifier application

1998 ◽  
Vol 10 (7) ◽  
pp. 946-948 ◽  
Author(s):  
K. Fujiura ◽  
Y. Nishida ◽  
T. Kanamori ◽  
Y. Terunuma ◽  
K. Hoshino ◽  
...  
Keyword(s):  
Rare Earth ◽  
Optical Fiber ◽  
Fiber Amplifier ◽  
Optical Fiber Amplifier ◽  
Rare Earth Doped

Measurement of Optical Fiber Amplifier

2019 ◽  
pp. 1485-1528
Author(s):  
Yanhua Luo ◽  
Binbin Yan ◽  
Jianxiang Wen ◽  
Jianzhong Zhang ◽  
Gang-Ding Peng
Keyword(s):  
Optical Fiber ◽  
Fiber Amplifier ◽  
Optical Fiber Amplifier
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