38 research outputs found
Monitoração ambiental no setor de biotecnologia: comportamento de busca e uso de informação em empresas de micro e pequeno portes de Minas Gerais
Excedente hídrico em diferentes solos e épocas de semeadura do girassol no Rio Grande do Sul
A Visually-Based Evolvable Control Architecture for Agents in Interactive Entertainment Applications
Experimental Determination of the Crystallization Phase-Boundary Velocity in the Halozeotype CZX‑1
Isothermal crystallization experiments
were performed on the halozeotype
CZX-1 with 2D temperature- and time-resolved synchrotron X-ray diffraction
(TtXRD) and differential scanning calorimetry (DSC). These crystallization
experiments demonstrate that the fundamental materials property, the
velocity of the phase boundary of the crystallization front, <i>v</i><sub>pb</sub>, can be recovered from the Kolmogorov Johnson
and Mehl and Avrami (KJMA) model of phase-boundary controlled reactions
by introducing the sample volume into the KJMA rate expression. An
additional corrective term is required if the sample volume of the
crystallization measurement is anisotropic. The concurrent disappearance
of the melt and appearance of the crystalline phase demonstrate that
no intermediates exist in the crystallization pathway. The velocity
of the phase boundary approaches 0 as the glass transition (<i>T</i><sub>g</sub> ≈ 30 °C) is approached and at
about 10° below melting point (<i>T</i><sub>m</sub> = 173 °C). The velocity of the phase boundary reaches a maximum
of 30 μm s<sup>–1</sup> at 135 °C. Single or near-single
crystals are grown under conditions where the <i>v</i><sub>pb</sub> is much greater than the rate of nucleation
Texture, Color and Sensory Characteristics of Ground Beef Patties Containing Bovine Blood Proteins
Three levels of bovine plasma (BP; 1.5, 2.5, 3.5%), red cell (RC; 0.5, 0.75, 1.0%) and decolorized red cell (DC; 0.75, 1.5, 2.25%) proteins were substituted for lean in ground beef patties. Increased RC decreased HunterLab L* and b* values and DC increased L* values, b* values, nonheme iron, and heme iron in uncooked and cooked patties. Soy‐type flavors with BP, bloody and metallic flavors with RC and sour flavors with DC increased compared with control patties. Color, iron, cooking loss, and oxidative stability were minimally changed in ground beef with 0.5% RC, 0.75% DC, or 3.5% BP. Copyright © 1995, Wiley Blackwell. All rights reserve