Sökning: "THERMAL-STABILITY"

Visar resultat 1 - 5 av 257 avhandlingar innehållade ordet THERMAL-STABILITY.

  1. 1. Thermal Stability of Electrodeposited Nanocrystalline Ni- and Co-Based Materials

    Författare :Melina da Silva; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; nanocrystalline materials; 3DAP; nanocomposite; thermal stability; TEM; nickel; texture; DSC; cobalt; grain growth; EBSD;

    Sammanfattning : The attractive properties associated with nanocrystalline materials are to a large extent a result of their high intercrystalline volume fraction. However, the intrinsic instability of the nanostructured state may compromise the gain in properties by the occurrence of grain growth during exposure at elevated temperatures. LÄS MER

  3. 2. Impact of Glass Formation on the Thermal Stability of Non-Fullerene Solar Cells

    Författare :Sandra Hultmark; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; nanostructure.; glass formation; conjugated polymers; kinetic fragility; organic solar cells; Keywords: organic electronics; bulk heterojunction blend; thermal stability;

    Sammanfattning : The world is facing immense challenges such as climate change and the depletion of non-renewable resources, making renewable sources of energy essential for a sustainable future. Organic solar cells are emerging as a promising technology; however, their stability requires significant improvement. LÄS MER

  4. 3. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

    Författare :Charlotte Daun; Kemiska institutionen; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

    Sammanfattning : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. LÄS MER

  5. 4. Thermal Stability and Mechanical Properties of Bainitic Steel

    Författare :Adam Ståhlkrantz; Annika Borgenstam; Peter Hedström; Niklas Sarius; Joacim Hagström; KTH; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Bainite; Austempering; Low alloyed steel; Tempering; Variant pairing; Material characterization; Metallurgical process science; Metallurgisk processvetenskap; Materials Science and Engineering; Teknisk materialvetenskap;

    Sammanfattning : For material design it is important to understand and establish the relations between the processing of the steel, the resulting microstructure and how that correlate to the properties of the steel. The main focus of this thesis has been to increase this knowledge for low alloy bainitic steels with medium to high carbon content. LÄS MER

  7. 5. Mechanical and thermal stability of hard nitride coatings

    Författare :Yu-Hsiang Chen; Magnus Odén; Lina Rogström; Tomasz Liskiewicz; Linköpings universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

    Sammanfattning : Hard coating’s thermal stability is essential due to the high temperature environment of high-speed cutting applications, while the phase and microstructure evolution induced by exposing the coating to high temperature affects the mechanical properties. In this thesis, the mechanical stability of arc-evaporated, hard, transition metal nitride coatings annealed at high temperature is analyzed and related to the phase and microstructure evolution. LÄS MER