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Heat resistant coatings are required primarily for stacks, exhaust pipes, reactors, space crafts and similar equipments that are permanently or occasionally exposed to elevated temperatures. High-temperature coatings are generally based on silicone resin with ceramic and metallic pigments. In this study, iron oxide, cobalt oxide (thermo chromic compound) and aluminum oxide are used for the preparation of four new types of coloured pigments. The thermal resistant characteristics of these ceramic pigments were studied by differential thermal analysis, thermo gravimetric analysis and differential scanning calorimetric analysis. These ceramic pigments are found to be thermally stable up to 400 °C. 相似文献
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The work focuses on the synthesis of a red ceramic pigment by inclusion of hematite in a fumed silica matrix with different specific surface areas. Iron(II) sulfate was used as hematite precursor. Mixtures of iron(II) sulfate and fumed silica with different mole ratios were heated at different temperatures from 1000 to 1300 °C for 4 h. 相似文献
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着色型珠光颜料涂布纸的研制 总被引:1,自引:1,他引:0
本文论述了着色型珠光颜料涂布纸的研制工作,并对影响珠光涂料制备的几个因素进行探讨.优化结果表明,瓷土0~30%,珠光颜料70%~100%,胶粘剂25%~30%,固含量23%~25%,涂布量10~15g/m2时,其纸面呈现强烈的珠光光泽,适用于胶印. 相似文献
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新疆茶藨中紫红色素的萃取工艺及稳定性研究 总被引:4,自引:1,他引:3
本文介绍了新疆野生植物茶子果实中,紫红色素提取及定性检验和色素的提取工艺。 相似文献
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Basem Abdullah & Rula Al-Najdawi 《International Journal of Food Science & Technology》2005,40(5):537-543
Samples of chicken meat from spent laying hens were obtained by four different methods: (1) manual deboning of whole carcasses; (2) manual deboning of skinned carcasses; (3) mechanical deboning of whole carcasses; and (4) mechanical deboning of skinned carcasses. The meat was packaged, frozen and stored at ?18 °C for up to 3 months. Functional properties studied were pH, emulsifying capacity (EC) and water‐holding capacity (WHC) and, in addition, pigment concentration was investigated. Sensory properties included aroma, colour, texture and overall acceptability, as judged by a trained panel using a nine‐point hedonic scale. Removal of the skin prior to deboning by either method gave significantly higher values (P < 0.05) for EC, while WHC values were not significantly different among the experimental treatments, despite higher pH values for mechanically‐deboned meat, with and without skin. Pigment concentrations were highest in meat from Treatment 4 and lowest for Treatment 1, but values for both methods of deboning were affected by the presence of skin. There were no significant differences between treatments for any of the sensory properties studied. Changes occurring in the meat during frozen storage are described. 相似文献