Sökning: "shelf stability"
Visar resultat 1 - 5 av 18 avhandlingar innehållade orden shelf stability.
1. Reactions in the System Nitro-cellulose/ Diphenylamine with Special Reference to the Formation of a Stabilizing Product Bonded to Nitro-cellulose
Sammanfattning : The methods HPLC, microcalorimetry and FTIR together with chemometry, provide good analytical tools to follow the degradation of nitro-cellulose.The degradation products formed from diphenylamine (DPA) during storage can be followed with HPLC. FTIR, together with chemometry, also gives the precision needed for safety control of propellants. LÄS MER
2. Single Phase Convective Heat Transfer with Nanofluids : An Experimental Approach
Sammanfattning : Nanofluids (NFs) are engineered colloids of nanoparticles (NPs) dispersed homogenously within base fluids (BFs). Due to the presence of NPs, the thermophysical and transport properties of BFs are subject to change. LÄS MER
3. Development of bixin formulations. Extraction, microencapsulation, dispersibility and photostability
Sammanfattning : The aril that covers the seeds of the plant species Bixa orellana is composed of the natural colorants bixin and norbixin, phenolic components and native carbohydrates composed of hemicellulose, starch, and a small fraction of proteins. Bixin is a hydrophobic carotenoid that is water insoluble and is mostly used for coloring oil-based formulations. LÄS MER
4. Diatom and Sedimentological Investigations on West Antarctic Shelf Sediment
Sammanfattning : Climate and environmental change following the retreat of the last glacial ice sheet in the Antarctic Peninsula has been interpreted, employing diatom abundance, relative abundance of Chaetoceros resting spores and diatom assemblages as proxies. These together with sedimentological data and radiocarbon dating, suggest four major events that can be further subdivided. LÄS MER
5. Protein stabilization. Some methods and mechanisms
Sammanfattning : The effect of different additives on protein stability was studied, and the basis for stabilization was investigated at molecular level. The addition of sorbitol enhanced thermal stability of hen egg white lysozyme in aqueous solution. LÄS MER