The influence of additives on the current carrying capacity of bulk YBa2Cu3OX

We studied the influence of using different powders and several additives on the shaping process and critical current density of sintered bulk YBa2Cu3OX. It was found that all additives used facilitated the shaping process. Silver and most organic additives influenced the critical current density only little, Zinc reduced it to zero, but an ethylenebisstearoylamide compound doubled the critical current density as compared to samples without additives

Study Of Food And Energy Values Of New Gingerbread Types

The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their composition were considered.The perspective of the use of vegetable additives in gingerbread technologies was substantiated on the base of the analysis and generalization of theoretical, experimental data and production studies, and the possibility of their use was proved.The use of food additives gives the possibility to raise the food and biological value, to widen the assortment of gingerbread products with prognosticated quality parameters, to form new consumption properties of a product to use the food potential of vegetable additives more full. It was proved, that new types of gingerbread products with vegetable additives have advantages over traditional ones.New types of gingerbread products has the balanced chemical composition, low energetic value, decreased content of sugar and saturated fatty acids and increased content of healthy ingredients of the functional and prophylactic destination.The addition of vegetable additives in the recipe of flour confectionary products leads to the increase of its food value at the expanse of protein quantity, change of food acids ratio in favor of unsaturated ones, enrichment with mineral substances and vitamins

A note on the conservation characteristics of baled grass silages ensiled with different additives.

peer-reviewedThe effects of contrasting conventional silage additives on chemical composition, aerobic stability and deterioration, and mould development in baled silage were investigated. Herbage from a grassland sward was wilted for 24 h and treated with acid (formic or sulphuric), sugar (molasses), bacterial (Lactobacillus plantarum, L. plantarum + Serratia rubidaea + Bacillus subtilis, or L. buchneri) or sugar + bacterial (molasses + L. plantarum) additives prior to baling and wrapping. Silage made without an additive preserved well and had a low incidence of mould growth, and the effects of additives were minor or absent. It is concluded that little practical benefit was realised when conventional additives were applied to wilted, leafy, easy-to-ensile grass prior to baling and ensilage

Friction properties of fluorinated carbons

In boundary lubrication regime, friction reduction and antiwear processes are associated to the presence of additives in the lubricating oils or greases. These processes are due to the formation of protective tribofilms resulting from chemical reactions between the additives and the sliding surfaces, in the physico-chemical conditions of the sliding contact. Conventional antiwear additives mainly consist of transition metal organo phosphate or thiophosphates which present a remarkable efficiency in the case of contacts between ferrous alloys. In the case of non reacting surfaces, these additives become inactive. Recently developped lubrication strategies consist in the use of dispersion in oils of nano additives able to build the protective tribofilm in the sliding contact without reaction with the surfaces. Carbon fluorinated phases, due to their lamellar structure and their high chemical stability even at relatively high temperature (400°C) represent interesting candidates as lubricant nano-additives subjected to present friction reduction, anti wear and anti corrosion actions. This work presents the tribologic behaviour of some carbon fluorinated derivatives such as graphite fluorides, fluorinated carbon nanofibers, fluorinated carbon nanodiscs and fluorinated carbon blacks. The influence, on the tribologic performances, of the structure of the initial carbon phases, of the fluorination rate (0<F/C<1) and the structure of the fluorinated compounds is discussed

Polyimide processing additives

A process for preparing polyimides having enhanced melt flow properties is described. The process consists of heating a mixture of a high molecular weight poly-(amic acid) or polyimide with a low molecular weight amic acid or imide additive in the range of 0.05 to 15 percent by weight of additive. The polyimide powders so obtained show improved processability, as evidenced by lower melt viscosity by capillary rheometry. Likewise, films prepared from mixtures of polymers with additives show improved processability with earlier onset of stretching by TMA

Reversibility and Improved Hydrogen Release of Magnesium Borohydride

Desorption and subsequent rehydrogenation of Mg(BH_4)_2 with and without 5 mol % TiF_3 and ScCl_3 have been investigated. Temperature programmed desorption (TPD) experiments revealed a significant increase in the rate of desorption as well as the weight percentage of hydrogen released with additives upon heating to 300 °C. Stable Mg(B_xH_y)_n intermediates were formed at 300 °C, whereas MgB_2 was the major product when heated to 600 °C. These samples were then rehydrogenated and subsequently characterized with powder X-ray diffraction (pXRD), Raman, and NMR spectroscopy. We confirmed significant conversion of MgB_2 to fully hydrogenated Mg(BH_4)_2 for the sample with and without additives. TPD and NMR studies revealed that the additives have a significant effect on the reaction pathway during both dehydrogenation and rehydrogenation reactions. This work suggests that the use of additives may provide a valid pathway for improving intrinsic hydrogen storage properties of magnesium borohydride

Survival of Listeria monocytogenes on a conveyor belt material with or without antimicrobial additives

Survival of Listeria monocytogenes on a conveyor belt material with or without antimicrobial additives, in the absence or presence of food debris from meat, fish and vegetables and at temperatures of 10, 25 and 37 °C was investigated. The pathogen survived best at 10 °C, and better at 25 °C than at 37 °C on both conveyor belt materials. The reduction in the numbers of the pathogen on belt material with antimicrobial additives in the first 6 h at 10 °C was 0.6 log unit, which was significantly higher (P <0.05) than the reduction of 0.2 log unit on belt material without additives. Reductions were significantly less (P <0.05) in the presence of food residue. At 37 °C and 20% relative humidity, large decreases in the numbers of the pathogen on both conveyor belt materials during the first 6 h were observed. Under these conditions, there was no obvious effect of the antimicrobial substances. However, at 25 °C and 10 °C and high humidity (60–75% rh), a rapid decrease in bacterial numbers on the belt material with antimicrobial substances was observed. Apparently the reduction in numbers of L. monocytogenes on belt material with antimicrobial additives was greater than on belt material without additives only when the surfaces were wet. Moreover, the presence of food debris neutralized the effect of the antimicrobials. The results suggest that the antimicrobial additives in conveyor belt material could help to reduce numbers of microorganisms on belts at low temperatures when food residues are absent and belts are not rapidly drie