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1.
We report here the first results of the application of confocal scanning laser microscopy (CSLM) for the study of the microstructure of solid industrial materials. Glass-fibre-reinforced composites, heterogeneous and conductive polymers, homogeneous as well as heterogeneous catalyst (precursor) specimens and soils were examined. We conclude that both the fluorescence and reflection modes of CSLM can yield valuable information. In particular, the optical sectioning capability of CSLM appears to be of great value as it enables one to access the 3-D organization of the specimen without the need for a difficult and time-consuming specimen preparation procedure. However, local obscuration may be an important factor in confocal image formation, limiting the penetration capabilities of the technique for industrial materials. 相似文献
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The effect of conjugating konjac glucomannan with fluorescein isothyocyanate (FITC) via covalent labelling on selected physicochemical properties of FITC and konjac was investigated using spectrophotometry, rheometry, and size exclusion chromatography (SEC). The binding of the lectin concanavalin A (ConA) to sugar residues of konjac was investigated using SEC. Covalent conjugation of konjac with FITC led to a shift in the absorbance spectrum peak of FITC to a lower wavelength and a decrease in the average molecular weight distribution of konjac. Furthermore, covalently labelled konjac showed reduced apparent viscosity compared to unlabelled konjac. ConA bound to the sugar residues in konjac. The potential of konjac–FITC covalent labelled conjugate or konjac–lectin labelled ConA complexes as fluorescent markers for localisation of konjac in a phase separated micellar casein–konjac mixture was investigated using confocal laser scanning microscopy. Results indicated that covalently labelled konjac has microscopic phase behaviour similar to that of un-labelled konjac and are therefore suitable for localising konjac glucomannan in a phase-separated micellar casein–konjac system. 相似文献
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The structures of buckwheat and barley were observed by Scanning Electron Microscopy (SEM) and Confocal Scanning Laser Microscopy (CSLM) throughout the malting process. SEM and CSLM have different merits when studying grains and seeds. SEM can be used to study the detailed structure (high magnifications can be achieved) and CSLM to study the overall change in structure during processing. SEM proved that buckwheat starch is degraded by both pitting and surface erosion. A concentric sphere structure was visible when buckwheat starch granules were partly broken down. With CSLM, the organization of protein and starch of buckwheat and barley could be examined independently in projections and images visualizing the 3D structure. CSLM proved that buckwheat starch is surrounded by a protein matrix. Buckwheat protein was structured and surrounded starch granules, while barley protein was present in an amorphous mass through the endosperm. The differences in overall structure between unmalted and malted seeds were evident, as the starch and protein in both the barley and buckwheat were degraded. CSLM may be used in the future to couple processing characteristics to the structure of grains and seeds. 相似文献
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摘要:总结了高温共聚焦显微镜观察夹杂物在渣中溶解工作原理和非金属夹杂物溶解行为的研究现状和研究方法,探讨了未反应核模型和扩散方程2种常用于研究非金属夹杂物溶解的动力学模型,各类非金属夹杂物的溶解机制,温度、渣成分、夹杂物性质等影响非金属夹杂物溶解行为的因素,在前人研究的基础上得到不同夹杂物的溶解速率公式。指出该领域对于由钙铝酸盐、钙硅酸盐、镁铝尖晶石等由复合化合物构成的夹杂物颗粒研究较少,对铝脱氧钢和硅锰脱氧钢等生产中常用的精炼渣系的研究不够全面的问题,为今后其他学者在该领域的研究提供参考。 相似文献
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Wil?A.?M.?van Loon Jozef?P.?H.?LinssenEmail author Aagje?Legger Ruud?M.?H.?Heijmans Henk?C.?van Deventer Maurits?J.?M.?Burgering Bas?L.?van Drooge Alphons?G.?J.?Voragen 《European Food Research and Technology》2005,221(6):779-786
A new, energy efficient production process for French fries was developed and evaluated. Superheated steam (SHS) was used
for evaporation of water instead of pre-drying with air and par-frying with oil. The product was frozen by vacuum cooling.
Unfortunately, with this process it was not possible to reach the quality of conventional French fries. Sensory analysis indicated
that the main quality defect was a tough crust with a fatty appearance. Confocal Scanning Laser Microscopy showed that this
was caused by skin formation on the surface during both SHS drying and vacuum cooling. A frying step was necessary to obtain
a porous crust. A satisfactory product quality was feasible after drying with SHS instead of air. Due to the concessions made
for the product quality, the final energy reduction was limited. Nevertheless, this study has gained more insight into how
processing affects potato tissue on micro-scale and it has shown that a porous structure is essential for good quality French
fries. 相似文献
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In this paper, differential phase imaging (DPC) with transmitted light is implemented by adding a suitable detection system to a standard commercially available scanning confocal microscope. DPC, a long‐established method in scanning optical microscopy, depends on detecting the intensity difference between opposite halves or quadrants of a split photodiode detector placed in an aperture plane. Here, DPC is compared with scanned differential interference contrast (DIC) using a variety of biological specimens and objective lenses of high numerical aperture. While DPC and DIC images are generally similar, DPC seems to have a greater depth of field. DPC has several advantages over DIC. These include low cost (no polarizing or strain‐free optics are required), absence of a double scanning spot, electronically variable direction of shading and the ability to image specimens in plastic dishes where birefringence prevents the use of DIC. DPC is also here found to need 20 times less laser power at the specimen than DIC. 相似文献
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A mathematical model based on the equations of particle motion was used to predict inclusion behavior observed at steel‐slag interface in an in‐situ Confocal Scanning Laser Microscope. The results show that the model can be used to explain some phenomena observed in the experiments. In addition, a parameter study was done in order to illustrate how the model can be used to study the effect of physical properties on the inclusion behavior at the slag‐steel interface for some typical industrial ladle metallurgy conditions. Furthermore, to study the effect of steel temperature, sulfur and oxygen content in the steel, slag and inclusion density as well as initial inclusion velocity on the inclusions behavior at the slag‐steel interface. The results show that the temperature and initial velocity was of less importance and that the oxygen content in the steel had a larger influence on the inclusion behavior than the sulfur content in the steel. 相似文献
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