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321.
Morphology,thermal, and electrical properties of polypropylene hybrid composites co‐filled with multi‐walled carbon nanotubes and graphene nanoplatelets 下载免费PDF全文
In this study, nanocomposites of polypropylene (PP) with various loadings of multi‐wall carbon nanotubes (MWCNT) and graphene nanoplatelets (GnP) were formed by masterbatch dilution/mixing approach from individual masterbatches PP‐MWCNT and PP‐GnP. Melt mixing on a twin‐screw extruder at two different processing temperatures was followed by characterization of morphology by transmitted‐light microscopy including the statistical analysis of agglomeration behavior. The influence of processing temperature and weight fractions of both nanofillers on the dispersion quality is reported. Thermal properties of the nanocomposites investigated by DSC and TGA show sensitivity to the nanofillers weight fraction ratio and to processing conditions. Electrical conductivity is observed to increase up to an order of magnitude with the concentration of each nanofiller increasing from 0.5 wt % to 1.0 wt %. This is related with a decrease of electrical conductivity observed for unequal concentration of both nanofillers. This particular behavior shows the increase of electrical properties for higher MWCNT loadings and the increase of thermo‐mechanical properties for higher GnP loadings. © 2015 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 42793. 相似文献
322.
Gustavo Adolfo González-Aguilar Saúl Ruiz-Cruz Herlinda Soto-Valdez Francisco Vázquez-Ortiz Ramón Pacheco-Aguilar & Chien Yi Wang 《International Journal of Food Science & Technology》2005,40(4):377-383
The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N‐acetyl‐cysteine (AC) in inhibiting browning of fresh‐cut pineapple slices that were stored for up to 14 days at 10 °C, were studied. Slices treated with IAA and AA maintained higher levels of sugars and vitamin C than AC and controls. A low reduction of total phenolic content in treated slices was correlated with a lower polyphenol oxidase activity. IAA and AA slowed the degradation rates of sugars, vitamin C, and phenolic content, whereas AC was less effective in affecting these processes. A higher content of AA and IAA was associated with better compositional quality parameters and appearance of the pineapple slices during the storage period. 相似文献
323.
A methodology is developed for the application of thermodynamic equations of state of fluids and fluid mixtures in evaluating working fluid combinations of absorption cooling cycles. Thermodynamic phase equilibrium formulation of this methodology is presented. In the application of this approach for the comparitive study and choice of working fluids, the Redlich-Kwong equation of state is used for a number of possible working fluid combinations for solar absorption cooling cycles. It is demonstrated that when limited experimental data are at hand this approach could be a useful screening technique for potential working fluid combinations. 相似文献
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Silverio Rotondi Adolfo Perrotta Giovanni Pintus Laura Capasso Marzia Pasquali Alessio Farcomeni Emanuela Paoloni Sandro Mazzaferro Lida Tartaglione 《Hemodialysis international. International Symposium on Home Hemodialysis》2023,27(4):370-377