Thermal decomposition of poly(glycidyl azide) as studied by high-temperature FTIR and thermogravimetry

Thermal decomposition of poly(glycidyl azide) (PGA) has been studied by using thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and high-temperature FTIR spectrometry. By using DSC and TGA techniques, the first stage weight loss of PGA due to exothermic decomposition of pendant azide ( N₃) groups was explained in terms of the energy released at every stage of decomposition. From the glass transition temperature (T_g) measurements, it was observed that T_g values of PGA increased with increasing quantity of decomposed  N₃ groups. The course of the decomposition reaction was also studied by taking successive FTIR spectra. It was observed that during the first stage weight loss process of PGA, the main chain was not decomposed thermally; inter- and intramolecular linking reactions accompanied the side chain decompositions. © 1996 John Wiley & Sons, Inc.     

The Interface Position and Centre Concentration during Freezing of Carrot Juice in Cylindrical Containers

Finite difference modelling, incorporating a variable space network approximation, was used to study the freezing of carrot juice in cylindrical containers. Ambient temperatures ranged from −6·5 to −14·2°C. The problem was formulated as a moving boundary to find the position of the hypothetical solid–liquid interface and the concentration at the centre. Experimental results obtained for the freezing of carrot juice were satisfactorily represented by the variable space network approximation technique, except for failure at the central positions. This failure was believed to be due to some simplifying assumptions such as constant thermophysical properties and a sharp interface, as well as possible experimental errors.     

The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

Oat bran was used as a fat substitute in the production of meatballs. The effect of oat bran addition on the fatty acid composition, trans fatty acids, total fat, some physicochemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations; the addition of 5, 10, 15 and 20% oat bran. Control samples were formulated with 25% fat addition as in commercial production. The major fatty acids were cis-oleic, palmitic and stearic acid in all the meatball samples, those with oat bran added as well as the control. Meatballs containing oat bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with 20% oat bran had the highest protein, salt and ash contents, L value (lightness), b value (yellowness), and the lowest moisture content and a value (redness). There was no significant difference among the meatball samples with respect to sensory properties, and all samples had high acceptability.     

Cephalaria syriaca seed oil

Cephalaria syriaca shrad., in Turkish pelemir, grows predominantly in the southeastern district of Turkey as a weed in cereal fields. Pelemir seeds are sometimes used for extraction of their oil, as an improver of baking value of wheat, and as an antistaling agent for bread. The seeds contain 7.8% moisture; their chemical composition on a dry basis is: crude fat, 25.3%, crude protein, 15.9%; N-free extract, 40.4%; crude fiber, 11.9%; crude ash, 6.5%. Characteristics of the seed oil are: specific gravity at 25 C, 0.9229; refractive index at 25 C, 1.4706; saponification value, 192; iodine value, 88.4; thiocyanogen value, 58.8; Reichert-Meissl value, 0.36; Polenske value, 0.25; unsaponifiable matter, 1.24%; hydroxyl value, 20.9. The fatty acid components are: lauric acid, 1.5%; myristic acid, 19.5%; palmitic acid, 9.4%; stearic acid, 2%; oleic acid, 23.0%; linoleic acid, 36.9%. The chemical composition of extracted cakes on a dry basis is: crude protein, 20.4%; crude fat, 0.8%; N-free extract, 50.5%; crude ash, 6.4%; crude fiber; 14.4%%; saponin, 7.5%. The oil contains 7.8% epoxy acid, calculated as epoxy oleic acid, which makes its use as an edible oil rather difficult but renders it usable in industries using epoxidized oils. Due to its high content of myristic acid, the oil is very suitable for soapmaking as well.     

环己酮氧化法制备十二碳二酸工艺研究

以环己酮和双氧水为原料 ,甲醇为溶剂 ,在酸性条件下反应 ,生成甲氧基环己基过氧化物 ,使之在亚铁盐存在下和甲醇反应 ,生成十二碳二酸二甲酯 ,用无机碱皂化 ,无机酸酸析 ,得十二碳二酸粗品 ,再重结晶得成品 ,反应总收率 66% ;产品纯度大于 99%。     

Synthesis of barium mercaptides and application of antimony/barium mercaptides

1　ＩＮＴＲＯＤＵＣＴＩＯＮＡｎｔｉｍｏｎｙｍｅｒｃａｐｔｉｄｅｓ[1～ 4 ] ｕｓｅｄａｓｈｅａｔｓｔａｂｉｌｉｚ ｅｒｉｓａｔｔｒａｃｔｉｖｅｎｏｔｏｎｌｙｆｏｒｉｔｓｒｅｌａｔｉｖｅｌｙｌｏｗｃｏｓｔ ,ｂｕｔａｌｓｏｆｏｒｉｔｓｓｉｍｉｌａｒｓｔａｂｉｌｉｚｉｎｇｅｆｆｅｃｔｃｏｍｐａｒｅｄｗｉｔｈｔｈａｔｏｆｔｈｅｍｏｓｔｅｘｃｅｌｌｅｎｔｏｎｅ ｏｒｇａｎｏｔｉｎ .Ｂｙｍａｋｉｎｇｆｕｌｌｕｓｅｏｆｔｈｅｐｌｅｎｔｉｆｕｌａｎｔｉｍｏｎｙｒｅｓｏｕｒｃｅ ,ｄｅｖｅｌｏｐｉｎｇａｎｔｉｍｏｎｙｍ…     

宽波段宽角度偏振分束薄膜

介绍了宽波段宽角度偏振分束器 ,对膜系设计制备和测试结果作了简要的分析讨论。     

内啮合渐开线齿轮传动法隙计算的几何分析法

通过几何分析的方法，导出了内啮合渐开线齿轮传动中心距略变小时，法向齿侧间隙的计算公式，供齿轮传动设计计算之用。     

A new method for estimating solar radiation from bright sunshine data

Daily values of H/H₀, the ratio of total horizontal radiation to that outside the atmosphere has been correlated with s/S, bright sunshine as a fraction of daylength for 3 yr measurements in Adana and Ankara, Turkey. Using a maximum-likelihood quadratic fit, we show that monthly averages s/S and its standard deviation σ_s/S can be used to estimate the monthly average H/H₀ as

H/H₀ = 0.204 + 0.758s/S − 0.250[s/S² + σ²_s/S.

Comparison of the estimations of the above equation with measurements from different regions of Turkey indicate that less than 5 per cent relative error is possible. A further correlation σ²_s/S with s/S makes it possible to estimate H/H₀ with just the knowledge of s/S.