BaTiO3 – ceramics and Fractal Microstructure Analyses

Ceramics grain structure is difficult to describe by using traditional analytical methods based on Euclidean geometry. Using the fractal geometric/analytic methods instead, the new approach is offered in this paper. There are a many materials that can be doped to BaTiO3, in order to gain different characteristics and in this study we are using Ho2O3. Different concentrations has been used, as well as different sintering temperatures. For selected contacted grains, the SEM (Scanning Electron Microscope) pictures are taken providing suitable configuration for an electrical model study. It is shown that ferroelectric, optoelectric and piezoelectric properties, are influenced by fractal structure of grains and intergrains contacts, distribution of pores and inner dynamics during sintering process. Nowadays the material science is aware of importance of taking fractal properties of different ceramics and a new analytic and numerical models are suggested. The similar behavior is discovered in thin films and nano technologies as well

The Sintering Temperature and the Ho2O3 Concentration Influence on BaTiO3-Ceramics Microstructure Fractal Nature

A new correlation between microstructure and doped BaTiOrceramics properties is developed based on fractal geometry. The BaTiO3-based materials structure can be controlled by using different sintering temperatures and additive concentrations. In this paper, Ho2O3-doped BaTi03-ceramics microstructure properties have been investigated. The dopant concentration ratio is from 0.01 to 1 wt% of Ho2O3• The sintering has been done by using three different temperatures (1320, 1350, and 1380 °C). BaTi03 microstructure and compositional studies were investigated by SEM (scanning electron microscope) equipped with EDS analysis. By using the fractal objects theory, the reconstruction of microstructure configurations such as grains contour shapes and the nature of intergranular contacts has been approximately established. Using fractal tools in studying BaTiO3 ceramics microstructure has a great significance for future components technology developments, materials function integrations, and miniaturization. The complementary statistical approach contributes to the investigation of BaTiO3 ceramic grains distribution and nature of intergrain contacts, which brings a major shift in the field of electronic components and alternative energy sources

The thermal analysis of lipids isolated from various tissues of deers and does

TG analysis of lipids is a suitable analytical method that offers the possibility to correlate kinetic parameters of thermal degradation (activation energy) and lipid composition. For this purpose, an inert (nitrogen) or oxidising atmosphere (oxygen) was applied during the thermal treatment (30-220 degrees C) of lipids isolated from intramuscular and fatty tissues (L-IMT and L-FT) of deers and does. Prior to investigation, the extracted samples of lipids were kept at -24 degrees C or + 4 degrees C for nine months, thus enabling detection of the influence of storage temperature on the thermal behaviour of the lipids

Total lipids of the intramuscular tissue of fallow deer - Non-isothermal, non-oxidative and oxidative TG

In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The total lipids were extracted from intramuscular tissue, according to the Folch method and stored for nine months at +4 and -18 degrees C. The changes in the thermal stability of the total lipids during non-oxidative and oxidative TG analysis were correlated with the lipid composition, i.e. fatty acid composition. The Flynn-Wall method was used to determine the values of the activation energy of thermal degradation of the total lipids in a defined mass loss range

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had significant influence on the hydrolysis of proteins in the soup showed by SDS-PAGE result. The contents of water soluble nitrogen (WSN) and non-protein nitrogen (NPN) increased with the cooking temperature, but the highest contents of total peptides and total free amino acids (FAA) were obtained at the cooking temperature of 85 C. The highest contents of umami-taste active amino acid and branched-chain amino acids were also observed in the 85 C sample. In conclusion, a cooking temperature of 85 C was preferred for more excellent flavor and higher nutritional value of crucian carp soup