Optical-luminescence properties of ZnO and TiO2 nanopowders obtained by pulsed laser reactive ablation

Journal of Materials Science: Materials in Electronics - The ZnO and TiO2 nanopowders have been prepared by means of the pulsed laser reactive ablation of metallic (Zn, Ti) targets. The Structural,...     

Magnetothermoelastic Interaction in a Rod of Finite Length Subjected to Moving Heat Sources Via Eringen’s Nonlocal Model

Journal of Engineering Physics and Thermophysics - The generalized nonlocal thermoelastic model in the context of Eringen’s nonlocal elasticity is applied to investigate the...     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Annealing of Mineral-Like Host Matrices for High-Level Waste Immobilization

Inorganic Materials - We have studied the effect of annealing on the chemical and physical properties of mineral-like host matrices for immobilization of the rare-earth–actinide fraction from...     

Use of by-Product Gasoline Fractions Produced by Combining Fuel and Petrochemical Production

Chemistry and Technology of Fuels and Oils - This article considers the alternatives for treatment of the raffinate produced at a unit for the extraction of benzene-containing fractions and the...     

MHD mixed convection of a Cu–water nanofluid flow through a channel with an open trapezoidal cavity and an elliptical obstacle

In the current work, numerical simulations are achieved to study the properties and the characteristics of fluid flow and heat transfer of (Cu–water) nanofluid under the magnetohydrodynamic effects in a horizontal rectangular canal with an open trapezoidal enclosure and an elliptical obstacle. The cavity lower wall is grooved and represents the heat source while the obstacle represents a stationary cold wall. On the other hand, the rest of the walls are considered adiabatic. The governing equations for this investigation are formulated, nondimensionalized, and then solved by Galerkin finite element approach. The numerical findings were examined across a wide range of Richardson number (0.1 ≤ Ri ≤ 10), Reynolds number (1 ≤ Re ≤ 125), Hartmann number (0 ≤ Ha ≤ 100), and volume fraction of nanofluid (0 ≤ φ ≤ 0.05). The current study's findings demonstrate that the flow strength increases inversely as the Reynolds number rises, which pushes the isotherms down to the lower part of the trapezoidal cavity. The Nu_avg rises as the Ri rise, the maximum Nu_avg = 10.345 at Ri = 10, Re = 50, ϕ = 0.05, and Ha = 0; however, it reduces with increasing Hartmann number. Also, it increase by increasing ϕ, at Ri = 10, the Nu_avg increased by 8.44% when the volume fraction of nanofluid increased from (ϕ = 0–0.05).     

Dissolution Kinetics of Nickel(II) Hydroxide in a Mixed Ammonia–Carbonate Solution

Theoretical Foundations of Chemical Engineering - The reaction of nickel(II) hydroxide and a mixed ammonia–carbonate solution to form nickel(II) aqua–ammonia complexes is studied in the...     

Experimental Verification of a Heat Store Model

Russian Engineering Research - A mathematical model of a heat store based on melting of the working medium is verified by means of an experiment. The model describes a heat store containing a...     

Flash Lamps as Ignition and Initiation Sources of the VS-2 Pyrotechnic Composition

In the present work it is found that the pyrotechnic composition VS-2 can be initiated with flash lamps IFC-500 and EVIS. VS-2 pyrotechnic composition contains 90% of mercury（Ⅱ） 5-hydrazinotetrazolate perchlorate and 10% of optically transparent copolymer of 2-methyl-5-vinyltetrazole and methacrylic acid （PVMT）. We have found that the flash lamps make it possible to initiate combustion of VS-2 composition with its transition to detonation both in cylindrical charges placed in brass caps of 5 mm diameter and 2 mm high， and film charges with 10 mm×80 mm in size and surface weights of 60 mg·cm^-2 and 90 mg·cm^-2， showing ignition delay times 10 μs and 3 μs， respectively. We also measured detonation velocities for VS-2 composition film charges， which were 4375-4505 m·s^-1 （of the charge being surface mass 60 mg·cm^-2） and 4221-4281 m·s^-1 （of the charge being surface mass 90 mg·cm^-2） and their blasting action on the aluminum plate. The depths of the normal shock wave imprints at the charge-barrier interface were 0.6-0.7 mm （for surface mass of the film charges 60 mg·cm^-2） and 1.2-1.3 mm （for surface mass of the film charges 90 mg·cm^-2）.