Conducting Properties of Polypropylene/ Carbon Nanofiber Composites
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Questions: Physical Properties and 7 Step Process
Questions: Physical Properties and 7 Step Process 1. Why does a water-saturated sandstone typically have a higher P-wave velocity than a dry sandstone? A saturated sandstone: a. is more dense b. has a larger bulk modulus c. has a larger shear modulus d. has a higher tensile strength 2. The relative permittivity of a given rock is considered large when: a. it contains a lot of pore water b. an applied electric field results in a larger electric dipole moment c. it has a value of 30 d. b and c are correct e. a,b and c are correct 3. You measure a resistance of 16 kΩ between two parallel faces of a 2cm x 2cm x 2cm cube. Determine the resistivity. a. 320 Ωm b. 800000 Ωm c. 32000 Ωm d. 8000 Ωm 4. You are flying a gravity survey over a sedimentary basin. The flight path crosses a known dyke. What would be the expected gravity response and why? a. Gravity high over the dyke; the dyke is more dense than the background b. Gravity low over the dyke; the dyke is less dense than the background c. Gravity high over the dyke; the dyke is less dense than the background d. Gravity low over the dyke; the dyke is more dense than the background 5. You are building a road through known active Karst terrain in Ireland. Which set of physical property contrasts would be most diagnostic for locating regions where sink- holes could form? a. Karstified: low density, Limestone: high density b. Karstified: low resistivity, Limestone: high resistivity c. -
AC Measurement System (ACMS) Option User's Manual
Physical Property Measurement System AC Measurement System (ACMS) Option User’s Manual Part Number 1084-100 C-1 Quantum Design 11578 Sorrento Valley Rd. San Diego, CA 92121-1311 USA Technical support (858) 481-4400 (800) 289-6996 Fax (858) 481-7410 Fourth edition of manual completed June 2003. Trademarks All product and company names appearing in this manual are trademarks or registered trademarks of their respective holders. U.S. Patents 4,791,788 Method for Obtaining Improved Temperature Regulation When Using Liquid Helium Cooling 4,848,093 Apparatus and Method for Regulating Temperature in a Cryogenic Test Chamber 5,311,125 Magnetic Property Characterization System Employing a Single Sensing Coil Arrangement to Measure AC Susceptibility and DC Moment of a Sample (patent licensed from Lakeshore) 5,647,228 Apparatus and Method for Regulating Temperature in Cryogenic Test Chamber 5,798,641 Torque Magnetometer Utilizing Integrated Piezoresistive Levers Foreign Patents U.K. 9713380.5 Apparatus and Method for Regulating Temperature in Cryogenic Test Chamber CONTENTS Table of Contents PREFACE Contents and Conventions ...............................................................................................................................vii P.1 Introduction .......................................................................................................................................................vii P.2 Scope of the Manual..........................................................................................................................................vii -
Lab 1 - Physical Properties of Minerals
Page - Lab 1 - Physical Properties of Minerals All rocks are composed of one or more minerals. In order to be able to identify rocks you have to be able to recognize those key minerals that make of the bulk of rocks. By definition, any substance is classified as a mineral if it meets all 5 of the following criteria: - is naturally occurring (ie. not man-made); - solid (not liquid or gaseous); - inorganic (not living and never was alive); - crystalline (has an orderly, repetitive atomic structure); - a definite chemical composition (you can write a discrete chemical formula for any mineral). Identifying an unknown mineral is like identifying any group of unknowns (leaves, flowers, bugs... etc.) You begin with a box, or a pile, of unknown minerals and try to find any group features in the samples that will allow you to separate them into smaller and smaller piles, until you are down to a single mineral and a unique name. For minerals, these group features are called physical properties. Physical properties are any features that you can use your 5 senses (see, hear, feel, taste or smell) to aid in identifying an unknown mineral. Mineral physical properties are generally organized in a mineral key and the proper use of this key will allow you to name your unknown mineral sample. The major physical properties will be discussed briefly below in the order in which they are used to identify an unknown mineral sample. Luster Luster is the way that a mineral reflects light. There are two major types of luster; metallic and non-metallic luster. -
Properties of Matter
Properties of Matter Say Thanks to the Authors Click http://www.ck12.org/saythanks (No sign in required) To access a customizable version of this book, as well as other interactive content, visit www.ck12.org CK-12 Foundation is a non-profit organization with a mission to reduce the cost of textbook materials for the K-12 market both in the U.S. and worldwide. Using an open-content, web-based collaborative model termed the FlexBook®, CK-12 intends to pioneer the generation and distribution of high-quality educational content that will serve both as core text as well as provide an adaptive environment for learning, powered through the FlexBook Platform®. Copyright © 2013 CK-12 Foundation, www.ck12.org The names “CK-12” and “CK12” and associated logos and the terms “FlexBook®” and “FlexBook Platform®” (collectively “CK-12 Marks”) are trademarks and service marks of CK-12 Foundation and are protected by federal, state, and international laws. Any form of reproduction of this book in any format or medium, in whole or in sections must include the referral attribution link http://www.ck12.org/saythanks (placed in a visible location) in addition to the following terms. Except as otherwise noted, all CK-12 Content (including CK-12 Curriculum Material) is made available to Users in accordance with the Creative Commons Attribution/Non- Commercial/Share Alike 3.0 Unported (CC BY-NC-SA) License (http://creativecommons.org/licenses/by-nc-sa/3.0/), as amended and updated by Creative Commons from time to time (the “CC License”), which is incorporated herein by this reference. -
Dielectric Properties and Other Physical Properties of Low-Acyl Gellan Gel As Relevant to Microwave Assisted Pasteurization Proc
Journal of Food Engineering 149 (2015) 195–203 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process ⇑ Wenjia Zhang a, Donglei Luan a, Juming Tang a, , Shyam S. Sablani a, Barbara Rasco b, Huimin Lin a, Fang Liu a a Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, United States b UI/WSU bi-State School of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6120, United States article info abstract Article history: Various model foods were needed as chemical marker carriers for the heating pattern determination in Received 1 April 2014 developing microwave heating processes. It is essential that these model foods have matching physical Received in revised form 5 October 2014 properties with the food products that will be microwave processed, such as meat, vegetables, pasta, Accepted 13 October 2014 etc. In this study, the physical properties of low acyl gellan gel were investigated to evaluate its suitability Available online 22 October 2014 to be used as a possible model food for the development of single mode 915 MHz microwave assisted pasteurization processes. These physical properties included the dielectric properties, gel strength and Keywords: water holding capacities. In order to adjust the dielectric constant and loss factor, various amounts of Low acyl gellan gel sucrose (0, 0.1, 0.3 and 0.5 g/mL (solution)) and salt (0, 100, 200, and 300 mM) were added to 1% gellan Dielectric properties 2+ Gel strength gel (with 6 mM Ca addition). -
PROPERTIES of MATERIALS This Page Intentionally Left Blank Properties of Materials Anisotropy, Symmetry, Structure
PROPERTIES OF MATERIALS This page intentionally left blank Properties of Materials Anisotropy, Symmetry, Structure ROBERT E. NEWNHAM Pennsylvania State University 1 3 Great Clarendon Street, Oxford OX26DP Oxford University Press is a department of the University of Oxford. It furthers the University’s objective of excellence in research, scholarship, and education by publishing worldwide in Oxford New York Auckland Bangkok Buenos Aires Cape Town Chennai Dar es Salaam Delhi Hong Kong Istanbul Karachi Kolkata Kuala Lumpur Madrid Melbourne Mexico City Mumbai Nairobi São Paulo Shanghai Taipei Tokyo Toronto Oxford is a registered trade mark of Oxford University Press in the UK and in certain other countries Published in the United States by Oxford University Press Inc., New York © Oxford University Press 2005 The moral rights of the authors have been asserted Database right Oxford University Press (maker) First published 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, without the prior permission in writing of Oxford University Press, or as expressly permitted by law, or under terms agreed with the appropriate reprographics rights organization. Enquiries concerning reproduction outside the scope of the above should be sent to the Rights Department, Oxford University Press, at the address above You must not circulate this book in any other binding or cover and you must impose this same condition on any acquirer British Library Cataloguing in Publication Data Data available Library of Congress Cataloging in Publication Data Data available ISBN 0-19-852075-1 (hbk) ISBN 0-19-852076-x (pbk) 10987654321 Typeset by Newgen Imaging Systems (P) Ltd., Chennai, India Printed in Great Britain on acid-free paper by Antony Rowe, Chippenham Preface This book is about anisotropy and structure–property relationships. -
Engineering Properties of Foods - Barbosa-Cánovas G.V., Juliano P
FOOD ENGINEERING – Vol. I - Engineering Properties of Foods - Barbosa-Cánovas G.V., Juliano P. and Peleg M. ENGINEERING PROPERTIES OF FOODS Barbosa-Cánovas G.V. and Juliano P. Washington State University, USA Peleg M. University of Massachusetts, USA Keywords: Food engineering, engineering property, physical, thermal, heat, electrical, foods, density, porosity, shrinkage, particulates, powders, compressibility, flowability, conductivity, permittivity, dielectric, color, gloss, translucency, microstructure, microscopy, diffusivity, texture Contents 1. Introduction 2. Thermal Properties 2.1. Definitions 2.2. Thermal Variations in Properties and Methods of Determination 2.3. Food Processing Applications 3. Optical Properties 3.1 Definitions 3.2. Methods and Applications 4. Electrical Properties 4.1. Electrical Conductivity and Permittivity 4.2. Methods and Applications 5. Mechanical Properties 5.1. Structural and Geometrical Properties 5.1.1. Density 5.1.2. Porosity 5.1.3. Shrinkage 5.2. Rheology and Texture 6. Properties of Food Powders 6.1. Primary Properties 6.2. Secondary Properties 7. Role ofUNESCO Food Microstructure in Engineering – EOLSSProperties 7.1. Structural Characterization of Foods 7.2. Practical Implications Glossary SAMPLE CHAPTERS Bibliography Biographical Sketches Summary The engineering properties of foods are important, if not essential, in the process design and manufacture of food products. They can be classified as thermal (specific heat, thermal conductivity, and diffusivity), optical (color, gloss, and translucency), electrical (conductivity and permittivity), mechanical (structural, geometrical, and strength), and ©Encyclopedia of Life Support Systems (EOLSS) FOOD ENGINEERING – Vol. I - Engineering Properties of Foods - Barbosa-Cánovas G.V., Juliano P. and Peleg M. food powder (primary and secondary) properties. Most of these properties indicate changes in the chemical composition and structural organization of foods ranging from the molecular to the macroscopic level. -