Formation kinetics of CrSi2 films on Si substrates with and without interposed Pd2Si layer

We have measured the kinetic rate of formation of CrSi2 using 2.0-MeV 4He + backscattering spectrometry. CrSi2 was formed on single-crystal 100- and 111-oriented Si and on Pd2Si grown on 100 Si. For both Si-Cr and Si-Pd2Si-Cr samples the rate of growth of CrSi2 is linear in time with an activation energy of 1.7±0.1 eV and a value of 0.7 Å/sec at 450°C. For all annealing temperatures, the growth becomes nonlinear at long annealing times. The nonlinearity is attributed to a contaminant, probably oxygen. On Pd2Si, CrSi2 starts to form at about 400°C, while on Si, CrSi2 formation is observed at 450°C and above. The difference in formation temperatures is due to contamination at the Si-Cr interface, quite probably a thin oxide layer. The growth rate of CrSi2 in the Si-Pd2Si-Cr samples is independent of the thickness of Pd2Si

Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder ,  Batch 3 had 50% of the seasoning as Ginger powder of total  seasoning), Batch 4 had 75% of the seasoning as Ginger powder and Batch 5 had 100% of the seasoning as Ginger. Parameters measured were all subjected to one-way analysis of variance.  Results obtained were significantly (P<0.05) different. For cooking and refrigeration weight losses, batch 1 (0% ginger powder)) had the lowest percentage cooking weight loss of 9.01% while batch 2 (25% ginger powder) had the lowest percentage refrigeration  weight loss of 0.73%. Sensory evaluation showed that meaty  flavour in batch 1 was highest (6.50) compared to other batches. Crude protein was highest in batch 5 (100% Ginger powder) with a value of 26.66% and lowest for batch 1 (0% Ginger powder) with 18.40%. Up to 100% ginger inclusion improved refrigeration  stability and protein content of fresh beef sausages. Keywords: Beef Sausage, Zingiber officinal