scholarly journals Thermal transition temperature from twisted mass QCD

2011 ◽  
Author(s):  
Lars Zeidlewicz
Keyword(s):  
Transition Temperature ◽  
Thermal Transition ◽  
Twisted Mass

Preparation of Chitin Whisker and Effect to Crystallization of Polylactide

2018 ◽  
Vol 773 ◽  
pp. 82-87
Author(s):  
Nichaphat Passornraprasit ◽  
Wanpen Tachaboonyakiat
Keyword(s):  
Phase Separation ◽  
Transition Temperature ◽  
Nanocomposite Films ◽  
Degree Of Crystallinity ◽  
Thermal Transition ◽  
Hydrolysis Time ◽  
Film Extrusion ◽  
Agglomeration Of Nanoparticles ◽  
Acidolysis Reaction ◽  
The Degree Of Crystallinity

The aim of this study was to investigate the effect of chitin whisker (CW) to the crystallization of polylactide (PLA) nanocomposite films. CW which obtained from acidolysis reaction was compounded with PLA pellets into nanocomposite films by cast film extrusion. The morphology and crystallinity of CW were observed by TEM and XRD, illustrated that the dimension of whisker was affected by hydrolysis time. Increasing of hydrolysis time, the length of whisker was more regular with narrower distribution. Moreover, the crystallinity of whisker was obviously increased after acid hydrolysis. The nanocomposite film showed rough surface compared to pure PLA film due to some agglomeration of nanoparticles. However, CW and PLA were well-mixed with no phase separation. The introduction of 0.1 phr of CW decrease cold-crystallization temperature (Tcc) from about 121 °C to 118 °C and also increase the degree of crystallinity around 10%. There was no difference of thermal transition temperature between pure PLA and nanocomposite films with the addition of CW more than 0.1 phr which inspected by DSC. Despite the transition temperature express insignificantly different, the degree of crystallinity of nanocomposite was increase, indicating that chitin whisker would induce the crystallinity of PLA.

scholarly journals The emulsion polymerization induced self-assembly of a thermoresponsive polymer poly(N-vinylcaprolactam)

2019 ◽  
Vol 10 (6) ◽  
pp. 766-775 ◽  
Author(s):  
Joonas Siirilä ◽  
Satu Häkkinen ◽  
Heikki Tenhu
Keyword(s):  
Transition Temperature ◽  
Emulsion Polymerization ◽  
Self Assembly ◽  
Thermal Transition ◽  
Thermoresponsive Polymer

A thermoresponsive polymer, poly(N-vinylcaprolactam) (PNVCL), was synthesized in an emulsion above its thermal transition temperature to produce particles via polymerization induced self-assembly (PISA).

Ph Effect on Thermal Transition Temperature of Collagen

1991 ◽  
Vol 56 (5) ◽  
pp. 1203-1204 ◽  
Author(s):  
D.J. HORGAN ◽  
L.B. KURTH ◽  
R. KUYPERS
Keyword(s):  
Transition Temperature ◽  
Ph Effect ◽  
Thermal Transition

scholarly journals Cryoprotective effect of polydextrose on chicken surimi

2011 ◽  
Vol 29 (No. 3) ◽  
pp. 226-231 ◽  
Author(s):  
D. Kovačević ◽  
K. Mastanjević ◽  
J. Kordić
Keyword(s):  
Thermal Analysis ◽  
Differential Scanning Calorimetry ◽  
Transition Temperature ◽  
Freezing Point ◽  
Thermal Transition ◽  
Scanning Calorimetry ◽  
Native Proteins ◽  
Mass Fractions ◽  
Initial Freezing ◽  
Kappa Carrageenan

Two thermal analysis techniques &ndash; Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), &ndash; were used to study the cryoprotective effects of polydextrose on chicken surimi. The samples of chicken surimi were mixed with: (a) different mass fractions of polydextrose (w = 2&ndash;10%), (b) &kappa;-carrageenan (w = 0.5%) and different mass fractions of polydextrose (w = 2&ndash;10%), and (c) NaCl (w = 2%) and different mass fractions of polydextrose (w = 2&ndash;10%). Chicken surimi was produced following a modified procedure of Dawson et al. (1988) on a broiler (Sasso, 12 weeks, and 1.73 kg live wt.), that was quickly frozen and stored for 3 months at &ndash;25&deg;C. Initial freezing point (<sub><sup>T</sup>i</sub>), thermal transition temperature (T<sub>p</sub>), and denaturation enthalpy (&Delta;H) were evaluated. The greatest effects of the cryoscopic depression of the initial freezing point T<sub>i</sub> were exhibited by the samples of chicken surimi with added 2% NaCl and 10% polydextrose. Differential scanning calorimetry (DSC) revealed a shift in the thermal transition temperature of myosin and actin to a higher temperature as the mass fraction of polydextrose increased. Since the denaturation enthalpy is directly related to the amount of native proteins, higher values of &Delta;H indicate higher cryoprotective effects of polydextrose. &nbsp;

scholarly journals Hydrophilic–hydrophobic phase transition of photoresponsive linear and macrocyclic poly(2-isopropyl-2-oxazoline)s

RSC Advances ◽  
2017 ◽  
Vol 7 (17) ◽  
pp. 10074-10080 ◽  
Author(s):  
Yongseok Jung ◽  
Jaehyuk Nam ◽  
Joo-Ho Kim ◽  
Woo-Dong Jang
Keyword(s):  
Phase Transition ◽  
Transition Temperature ◽  
Great Change ◽  
Thermal Transition

Photoisomerization induced a great change of thermal transition temperature.

Study on Preparation and Properties for Epoxy Shape Memory Polymer

2013 ◽  
Vol 781-784 ◽  
pp. 463-466
Author(s):  
Yuan Cheng ◽  
Ben Bo Zhao ◽  
Xiao Yan Yuan
Keyword(s):  
Transition Temperature ◽  
Shape Memory ◽  
Thioglycolic Acid ◽  
Shape Memory Polymer ◽  
Thermal Transition ◽  
Fixed Rate ◽  
Cycle Times ◽  
Glycol Ester ◽  
Modified Epoxy ◽  
Thermosetting Epoxy

A thermosetting epoxy shape memory polymer was obtained by adding modifier end thioglycolic acid butyl glycol ester which prepared in our lab into E-44/D-230. The results show that the tensile and impact strength of modified epoxy are improved, and it can be bended as U style in thermal transition temperature, shape fixed rate is 100% after removing external force. When temperature is raised to thermal transition temperature again, the shape of modified epoxy can be restored completely. The time of recovery is between 178~183s and not effected by cycle times.

Tailoring of Thermal Transition Temperature and Toughening of Shape Memory Epoxy Polymer

2012 ◽  
Vol 182-183 ◽  
pp. 93-98 ◽  
Author(s):  
Hua Deng ◽  
Jun Peng Gao ◽  
Xue Feng An ◽  
Xiao Su Yi
Keyword(s):  
Transition Temperature ◽  
Shape Memory ◽  
Epoxy Polymer ◽  
Shape Memory Polymer ◽  
Weight Fraction ◽  
Thermal Transition ◽  
Resin System ◽  
Ultralow Temperature ◽  
Shape Memory Properties

Shape memory epoxy polymer (SMEP-1) was modified by introducing flexible epoxy into existing resin system. The thermal transition temperature (Ttrans) of shape memory polymer was tailored from 100°C to 76°C with the increase of the weight fraction of the flexible epoxy. The toughness of the polymer was also measured at the same time. The results show that the toughness of the polymer was improved especially at ultralow temperature. The addition of the flexible epoxy didn’t affect the excellent shape memory properties of the polymers.

Membrane fatty acid composition and membrane fluidity as parameters of stress tolerance in yeast

1997 ◽  
Vol 43 (1) ◽  
pp. 70-77 ◽  
Author(s):  
Tracey M. Swan ◽  
Kenneth Watson
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Transition Temperature ◽  
Stationary Phase ◽  
Stress Tolerance ◽  
Membrane Fluidity ◽  
Exponential Phase ◽  
Thermal Transition ◽  
Membrane Fatty Acid ◽  
Membrane Fatty Acid Composition

The relationship among membrane fatty acid composition, membrane fluidity, and stress tolerance was investigated in yeast cells. Several strains were examined for their ability to survive heat, ethanol, and hydrogen peroxide stresses. Membrane fluidity was determined by measuring fluorescence anisotropy using diphenylhexatriene as a probe. There was no obvious relationship among membrane fatty acyl composition, membrane fluidity, and stress tolerance in the strains examined. A consistent trend in the present study was an observed decrease in membrane fluidity following thermal treatment, which coincided with a reduction in cell viability. We suggest that protein denaturation may be responsible for the observed effect of elevated temperature on membrane fluidity and viability. This was implied by observations on the irreversible nature of thermal transitions, as measured by breaks in Arrhenius plots, in which stationary phase cells were shown to exhibit higher transition temperatures (53.9–55.5 °C) than exponential phase cells (49.5–51 °C). Furthermore, the thermal transition temperature was shown to increase in exponential phase cells following heat shock, which was associated with an increase in thermotolerance. We suggest that the thermotolerant state of heat-shocked cells and cells entering stationary phase may be associated with increased protein stability. However, despite the relatively good correlation between thermal transition temperature and stress tolerance, the thermal transition temperature did not predict the stress tolerance of a given strain, as stress-sensitive strains had similar transition temperatures to those of stress-resistant strains.Key words: membrane fluidity, stress tolerance, yeast, membrane lipids.

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