TEM study of indium and gallium nitride nanocrystals in silica gasses obtained by the sol-gel method

GaN and InN nanocrystals in silica glasses prepared by the sol‐gel method were studied by transmission electron microscopy techniques. Morphology, structure and phase composition of silica gel containing Ga or In as function of the calcination and nitridation temperature were investigated.     

Volatile Fatty Acids in Some Brands of Whisky, Cognac and Rum

SUMMARY— Gas chromatography was applied to eight different types of whisky, two of cognac, one of brandy, and four of rum to determine the relative proportions of volatile fatty acids; with the lower molecular acids as free acids, but upwards from caprylic acid as methyl esters. Acetic acid and the total amount of volatile acids were measured quantitatively. Rum contained the largest amount of volatile acids, 600 mg/L, while one of the brands of Scotch whisky contained the least, 90 mg/L. Acetic acid represented 40–95% of the total amount of volatile acids in the whisky; for cognac and brandy, the value was .50–75%, and for rum 75–90%. The relative amounts have been reported for 21 acids, with acetic acid excluded. Capric, caprylic and lauric acid were the main components in whisky, cognac and brandy. Of the beverages analyzed, rum contained the largest quantity of lower fatty acids, particularly propionic and butyric acid; the main component of Jamaican rum was propionic acid. The main components of the group of long-chain fatty acids were myristic, palmitic and palmitoleic acids. Scotch whisky contained equal amounts of palmitic and palmitoleic acid; palmitoleic acid regularly appeared in smaller amounts in the other beverages     

19号花园 伊尔玛夫人的花园

创造一个未来花园,就是任人们沉浸在时间的流逝中,任人们去幻想、影射、猜测、预计未来的脆弱性和各种可能发生的事情……就是与未来打一次赌。这个花园向我们推荐的旅程是在百里挑一的女主人——伊尔玛夫人的预言的引导下完成的,她会在家中接待您。参观者在色彩缤纷和充满符号的天地中探秘,被激起了无穷的好奇心。他在期待、疑虑、犹豫……