162,052 research outputs found
The effect of 3D structure design on fire behavior of polyethylene terephthalate glycol containing aluminum hypophosphite and melamine cyanurate
No full textEffect of the shape of 3D printed samples on fire behavior of polyethylene terephthalate glycol (PET-G) and PET-G additivated with a mix of aluminum hypophosphite (AHP) and melamine cyanurate as flame retardant, was investigated. The additives improved fire performance (e.g., maximum average rate of heat emission, total oxygen consumption, heat release rate indices) irrespective of structural complexity, favoring carbonaceous char formation. However, at increasing structural complexity, they promoted higher release of smoke, compared to neat PET-G, because of a change in the prevalent retardation mechanism, which became dominated by the flame inhibition action of AHP. Consequently, the synergistic effect obtained combining the two additives, was hindered. Impact of product design on mechanisms of fire retardation helps in devising engineering solutions aimed at meeting required level of fire-safety performance, which should be tailored to the specific product
Chemiluminescence from oxidation of polyamide 6,6 II. The effect of metals salts
No full textChemiluminescence (CL) emission from isothermal and non-isothermal oxidation of polyamide 6,6 in the presence of Co, Ni, Cu and Zn chlorides, alone or combined with KI, demonstrates that copper salts, irrespective of the oxidation number, are the most efficient stabilizing species. They reduce CL emission of the third stage of observed kinetic runs, ascribed to the chain oxidation of polyamide, most efficiently. Cobalt chloride has pro-oxidative rather than a stabilizing action. Synergism has been observed for chlorides of Ni, Zn and Co and for KI. The kinetic analysis of chemiluminescence against temperature was based on two different pathways of initiation: 1. A fast process via either free radicals entrapped in the polymer or terminal amino groups. 2. A slower process involving the free radical chain oxidation of the polyamide. The presence of metal salts combined with KI leads to a reduction of the rate constants of the slower stage by more than two orders of magnitude whilst the rate constants of the faster stage are increased by the presence of metal salts
[Report to Chief J. E. Curry, by an unknown author #1]
No full textReport to Chief J. E. Curry, by an unknown author. The report contains a list of officers who gave depositions to the United States Attorney
[Report to Chief J. E. Curry, by an unknown author #2]
No full textReport to Chief J. E. Curry, by an unknown author. The report contains a list of officers who gave depositions to the United States Attorney
Murder on the mountain: author talk with Peter J. Wosh
No full textAuthor talk by Peter J. Wosh on May 5th, 2022, on his book, "Murder on the Mountain: crime, passion, and punishment in gilded age New Jersey.
Availability of amino acids from various fish meals fed to Atlantic salmon (Salmo salar)
No full textAmino acid availability values for Atlantic salmon were evaluated for two steam- and one flame-dried herring meal, menhaden meal, anchovy meal, and a Norwegian capelin meal (Norse-LT94(R)). Apparent amino acid availabilities were calculated based on feces collected either by manual stripping or sedimentation (Guelph CYAQ-2 digestibility system). Apparent crude protein availability values obtained from manually stripped feces showed that Norse-LT948(R) (87.0%) was not significantly different from any of the herring meals (82.6 and 85.1%) tested but was higher (P <0.05) than from both the anchovy (76.7%) and menhaden meals (78.2%). Availabilities calculated with values from feces collected by sedimentation were approximately 9% higher than those from manually stripped feces due to leaching of faecal constituents. The amino acid availability values of common feedstuffs should be used for feed formulation as their availability within a feed ingredient is quite variable.PT: J; CR: 1981, NUTRIENT REQUIREMENT 1984, OFFICIAL METHODS ANA 1985, J ASSOC OFF ANA CHEM, V68, P398 ANDERSON JS, 1992, AQUACULTURE, V108, P111 ANDERSON JS, 1993, AQUACULTURE, V115, P305 ARTHUR D, 1970, CAN SPECTROSC, V15, P134 ARTHUR D, 1970, CAN SPECTROSC, V15, P140 AUSTRENG E, 1978, AQUACULTURE, V13, P265 BENDER AE, 1972, J FOOD TECHNOL, V7, P239 BLIGH EG, 1959, CAN J BIOCH PHYSL, V37, P911 CHO CY, 1975, 28TH P ANN M CAN C F, P6 CHO CY, 1982, COMP BIOCH PHYSL B, V73, P25 CHO CY, 1990, WORLD REV NUTR DIET, V61, P132 CHOUBERT G, 1979, PROG FISH CULT, V41, P64 CHOUBERT G, 1982, AQUACULTURE, V29, P185 COWEY CB, 1972, BRIT J NUTR, V28, P447 CRAMPTON VO, 1985, NUTRITION FEEDING FI, P447 DAVIDEK J, 1990, CHEM CHANGES FOOD PR EBELING M, 1968, J ASSOC OFF ANA CHEM, V51, P766 FORSTER RP, 1969, FISH PHYSIOL, V1, P313 GARDNER HW, 1979, J AGR FOOD CHEM, V27, P220 GEHRKE CW, 1985, J ASSOC OFF ANA CHEM, V68, P811 HAJEN WE, 1993, AQUACULTURE, V112, P321 HAJEN WE, 1993, AQUACULTURE, V112, P333 HIGGS DA, 1988, 1988 AQ INT C EXP C, P427 HILTON JW, 1986, CAN J FISH AQUAT SCI, V43, P1149 HOSSAIN MA, 1989, AQUACULTURE, V83, P59 JAUNCEY K, 1982, AQUACULTURE, V27, P43 MARCH BE, 1982, CAN J ANIM SCI, V62, P657 NIELSEN HK, 1985, BRIT J NUTR, V53, P75 PIKE IH, 1990, ROLE FISH MEAL DIETS POST G, 1965, PROG FISH CULT, V27, P108 RAND NT, 1959, POULTRY SCI, V39, P45 RYCHLY J, 1979, AQUACULTURE, V16, P39 RYCHLY J, 1980, AQUACULTURE, V20, P343 SMITH RR, 1971, PROG FISH CULT, V33, P132 SMITH RR, 1980, PROG FISH CULT, V42, P195 SOARES JH, 1971, POULTRY SCI, V50, P1134 SPANNHOF L, 1983, AQUACULTURE, V30, P95 SPYRIDAKIS P, 1988, REPROD NUTR DEV, V28, P1509 SPYRIDAKIS P, 1989, AQUACULTURE, V77, P61 STANSBY ME, 1990, FISH OILS NUTRITION STEEL RGD, 1960, PROCEDURES STATISTIC TARR HLA, 1972, EFFECT PROCESSING NU, P252 WILSON RP, 1981, J NUTR, V111, P923 WINDELL JT, 1978, PROG FISH CULT, V40, P51; NR: 46; TC: 21; J9: AQUACULTURE; PG: 11; GA: TP129Source type: Electronic(1
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