Carbon Blacks and Their Use in Rubber. I—Comparative Properties of Blacks and Tests in Uncured Rubber

1928 ◽  
Vol 1 (2) ◽  
pp. 240-256
Author(s):  
Norris Goodwin ◽  
C. R. Park
Keyword(s):  
Chemical Characteristics ◽  
Small Field ◽  
Subsequent Issue ◽  
Carbon Blacks ◽  
Physical And Chemical Characteristics ◽  
Rubber Part ◽  
State Of Affairs ◽  
Physical And Chemical ◽  
Colloidal Behavior

Abstract The physical and chemical characteristics of several carbon blacks and of rubber stocks containing them have been investigated in order to determine their suitability as pigments in tire-tread stocks. Five blacks have been studied—Charlton lampblack, Micronex, Super Spectra, Thermatomic, and Goodwin. Part I represents a study of the properties of the blacks themselves and their use in raw rubber. Part II, to be published in a subsequent issue, will describe tests on various cured rubber stocks containing the same blacks. OUR knowledge regarding the physical and chemical characteristics of pigments which make them more or less suitable as reenforcing agents in cured rubber goods is very incomplete. In spite of several brilliant contributions in the field, we are still far from a satisfactory understanding of the principles involved in the preparation of coin-pounds. Lack of systematically arranged information is perhaps partly responsible for this state of affairs. The object of this paper was to assemble more detailed and well-organized information in a small field. It is believed that a sufficient number of systematic efforts will place us in a position to understand more completely the colloidal behavior of pigments in rubber and perhaps in other media.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

scholarly journals Experimental Interpretation of Physical and Chemical Characteristics of Soil Material upon the Radon and Thoron Exhalation Rate

2007 ◽  
Vol 42 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Masahiro HOSODA ◽  
Yusuke YAMAMOTO ◽  
Kazumasa HARADA ◽  
Toshinari KORI ◽  
Masahiro FUKUSHI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Exhalation Rate ◽  
Soil Material ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

2021 ◽  
Vol 45 (4) ◽  
Author(s):  
Ima Wijayanti ◽  
Pornsatit Sookchoo ◽  
Thummanoon Prodpran ◽  
Chitradurga O. Mohan ◽  
Rotimi E. Aluko ◽  
...  
Keyword(s):  
Sea Bass ◽  
Chemical Characteristics ◽  
Drying Method ◽  
Physical And Chemical Characteristics ◽  
Asian Sea Bass ◽  
Physical And Chemical
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