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101.
Linear birefringence studies were performed for the BBO crystal in the temperature range of 120-300 K. The linear birefringence changes induced by the ferroelastic phase transition at about 145 K were analysed and the critical index β was determined. The layered ferroelastic domain structure with domain walls oriented along the c- and a-axis was observed on the b-plate.  相似文献   
102.
103.
This paper highlights various issues in relation to the workload of women in developing countries and its impact on health and nutritional status. The determining factors in women's workload and work-time and the methods employed for assessment are described. The drawbacks of the methods used and the resulting inconsistencies in the data are reviewed. How women are subjected to different health stresses owing to their productive and reproductive roles has been examined under three categories of work: economic, domestic and agricultural. The interaction of women's workload and health is complex and multifactorial owing to variations in the environment and socio-economic conditions within developing countries. There is a critical need to re-examine the assumptions existing about women's workload in programmes aimed at reducing work-time and workload of women in developing countries.  相似文献   
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106.
High level expression of recombinant human tumour necrosis factor β (rh TNF-β) in Escherichia coli results in the formation of two portions of protein, namely soluble active protein and insoluble protein which is inactive and aggregates in the form of inclusion bodies (IBs). In this study, a procedure for purification and renaturation of rh TNF-β from inclusion bodies has been designed and verified experimentally with a product purity of more than 90% and a recovery of about 30%. The procedure includes washing of IBs with specific wash buffer (Triton X-100/EDTA/lysozyme/PMSF), their solubilization with 8 mol dm?3 alkaline urea, purification with ion-exchange columns, refolding with renaturation buffer and finally concentration and desalination with an ultrafiltration membrane. The characteristics of the renatured protein were identical with those of purified protein from the soluble fraction as demonstrated by (1) SDS-PAGE, (2) cytotoxic activity on mouse L929 cells, (3) N-terminal amino acid sequence, and (4) gel filtration chromatography.  相似文献   
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108.
Summary The thermal properties of an epoxy resin (diglycidyl ether Bisphenol A, DGEBA) cured with a primary amine (ethylenediamine, ETDA) and filled with 10, 20 and 30 wt. % of ultra fine copper particles were analyzed. The thermal results were evaluated by means of the Romero-Garcia method, which allowed to obtain the resin degradation kinetic parameters, as well as the possible decomposition mechanism. From the obtained results is possible to infer that higger copper content strongly affects the degradation process of the epoxy resin, which causes a drop off on the composites thermal stability. This behavior could be attributed to water presence, being this effect less pronounced for the resin with 10 wt. % copper and unfilled resin. Regarding to decomposition mechanism, three way transport showed the best correlation for all samples.  相似文献   
109.
Conclusions It is shown that the problem of evaluating the effective parameters of composites for a wide range of stationary coupled fields is reduced to examining uncoupled fields.The multiparticle method of the effective field was generalized with special reference to the problems of examining the static coupled physicomechanical fields in composites.Translated from Fiziko-Khimicheskaya Mekhanika Materialov, Vol. 27, No. 4, pp. 105–111, July–August, 1991.  相似文献   
110.
The effect of solute impregnation on water loss and oil uptake during potato strip frying was studied. Blanched potato strips were impregnated at 25°C by soaking in a solution of sucrose-NaCl-water, 20-5-75% by weight. After rinsing and air drying, strips were deep fried in sunflower oil at 160, 170 and 180°C. A control treatment, consisting of potato strips blanched but not soaked and later air dried was also conducted. Solute impregnation provided a decrease of the oil uptake. Two models, based on Fick's law were used to describe water loss during frying. The first one is the classic model with an effective moisture diffusion coefficient assumed a constant value. The second model considers that diffusion coefficient varies during the frying process. For a given frying temperature, constant diffusion coefficient for control potatoes resulted in lower values than the impregnated ones. The variable diffusivity model showed a two-stage behavior: during the first stage of frying, diffusion coefficient increased with frying temperatures, but from a given time on an inverse behavior began. This last fact was found to be related to an increase of the measured peak force needed to penetrate the potato crust.  相似文献   
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