Results 231 to 240 of about 2,987,774 (286)

Interaction of Ladle Slag With Varying SiO2 Content and Recyclate‐Based MgO–C Refractories

Advanced Engineering Materials, EarlyView.
Ladle slags (CaO/Al2O3 = 1) with 1–20 wt% SiO2 were investigated in contact with industrial MgO–C refractories fabricated from fresh magnesia and 50 wt% recyclate. The sessile drop method at 1600°C reveals intensive gas formation, delayed slag infiltration in recyclate‐based samples, and, under high‐SiO2 slag, formation of a dense MgAl2O4‐rich ...
Anton Yehorov, Eldar Salpagarov, Anhelina Mospan, Till Manon Jannis Stadtmüller, Thomas Schemmel, Christos Georgios Aneziris, Olena Volkova   +6 more
wiley   +1 more source

Physical Stability of Lotus Seed and Lily Bulb Beverage: The Effects of Homogenisation on Particle Size Distribution, Microstructure, Rheological Behaviour, and Sensory Properties. [PDF]

Foods
Su J, Qiu X, Pei Y, Zhang Z, Liu G, Luan J, Nie J, Li X.   +7 more
europepmc   +1 more source

Impact of Sustainable Binders Based on Lignin and Collagen on the Volume Stability and Mechanical Properties of MgO‐C Refractories with MgO‐C Recyclates

Advanced Engineering Materials, EarlyView.
Collagen hydrolysate is evaluated as a sustainable binder for MgO‐C refractories. Its thermally induced cross‐linking and gas release lead to expansion and cracking in large bricks, but tailored batches with lignin, recyclates, or fine graphite improve the gas release while thermal treatment and stability.
Till M. J. Stadtmüller, Florian Kerber, Kirsten Moritz, Steffen Dudczig, Konstantin Kraushaar, Thomas Schemmel, Jana Hubálková, Patrick Gehre, Christos G. Aneziris   +8 more
wiley   +1 more source

Encapsulation of grape seed oil in oil-in-water emulsion using multilayer technology: Investigation of physical stability, physicochemical and oxidative properties of emulsions under the influence of the number of layers. [PDF]

Curr Res Food Sci
Sepeidnameh M, Fazlara A, Hosseini SMH, Pourmahdi Borujeni M.   +3 more
europepmc   +1 more source

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Physical stability of insulin formulations

Diabetes, 1983
Insulin aggregation remains a fundamental obstacle to the long-term application of many insulin infusion systems. We here report the effects of physiologic and nonphysiologic compounds on the aggregation behavior of crystalline zinc insulin (CZI) solutions.
W D, Lougheed, A M, Albisser, H M, Martindale, J C, Chow, J R, Clement   +4 more
openaire   +2 more sources

Physical Stability of Sulfaguanidine Suspensions

Journal of Pharmaceutical Sciences, 1970
Abstract The effects of several variables—electrolyte, type, and concentration of surfactant and nature of vehicle—upon the physical properties of sulfaguanidine suspensions have been investigated. It is shown that the concept of controlled flocculation may usefully be applied to the formulation of pharmaceutically acceptable suspensions of this drug.
R D, Jones, B A, Matthews, C T, Rhodes
openaire   +2 more sources

Physical stability of chocolate milk

International Journal of Food Science & Technology, 1987
SummaryThe stability of chocolate milk, made from two different cocoa powders and skim milk, was studied. Three types of instability could be distinguished: sedimentation of cocoa particles, formation of large flocs and formation of light and dark coloured layers (segregation).
van den Boomgaard, Th., van Vliet, T., van Hooydonk, A.C.M.   +2 more
openaire   +1 more source

Physical Stability Testing of Pharmaceuticals

Journal of Pharmaceutical Sciences, 1964
The importance of physical stability of pharmaceuticals and methods of testing physical stability of tablets, capsules, suspensions, emulsions, solutions, and ointments are discussed.
openaire   +2 more sources

Chemical stability of liposomes: implications for their physical stability

Chemistry and Physics of Lipids, 1993
In the first part of this article, chemical and physical stability of aqueous liposome dispersions have been addressed. Chemical stability of phospholipids has been considered in two parts: oxidation and hydrolysis. Major attention has been paid to hydrolysis kinetics of phospholipids as a function of pH, temperature, buffer concentration and ionic ...
M, Grit, D J, Crommelin
openaire   +2 more sources