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High-Pressure Crystallography [PDF]
, 2011 The ability of pressure to change inter-atomic distances strongly leads to a wide range of pressure-induced phenomena at high pressures: for example metallisation, amorphisation, superconductivity and polymerisation. Key to understanding these phenomena is the determination of the crystal structure using x-ray or neutron diffraction.
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Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure
International Journal of Food Microbiology, 2002The resistance of five gram-positive bacteria, Enterococcus faecalis, Staphylococcus aureus, Lactobacillus plantarum, Listeria innocua and Leuconostoc dextranicum, and six gram-negative bacteria, Salmonella enterica serovar typhimurium, Shigella flexneri, Yersinia enterocolitica, Pseudomonas fluorescens and two strains of Escherichia coli, to high ...
Ann M.J. Diels +2 more
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Applied Optics, 1970
Using a diamond cell the 14-kbar and 17-kbar transitions in single rhombs of calcite have been observed and photographed under hydrostatic pressures. The nature of these reversible transitions are described with respect to observed transition planes. A single crystal of HNO(3) in equilibrium with its own liquid was grown at a pressure of approximately ...
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Using a diamond cell the 14-kbar and 17-kbar transitions in single rhombs of calcite have been observed and photographed under hydrostatic pressures. The nature of these reversible transitions are described with respect to observed transition planes. A single crystal of HNO(3) in equilibrium with its own liquid was grown at a pressure of approximately ...
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Journal of Food Science, 2000
Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Methods to handle deviations are also described.
Dallas G. Hoover, Daniel F. Farkas
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Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Methods to handle deviations are also described.
Dallas G. Hoover, Daniel F. Farkas
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Vulcanization at High Pressures
Industrial & Engineering Chemistry, 1949Abstract A technique was developed for vulcanizing cylinders of rubber 0.5 inch in diameter and up to 1 inch long at pressures as high as 150,000 pounds per square inch, using a small laboratory press (8-inch square platens). The specially designed mold was made of alloy steel according to general principles from the high pressure work ...
C. S. Wilkinson, S. D. Gehman
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HIGH-PRESSURE AND ULTRA-HIGH-PRESSURE FEATURES OF BOROSILICATES
Geological Society of America Abstracts with Programs, 2020openaire +2 more sources