<p>This thesis aims to measure the rate of radon loss from water in a systematic way. The dependence on surface area, temperature and concentration will be investigated. The experiments were done at UWC by creating radon using radium sources and then measuring the radon concentrations inside a vacuum chamber to obtain the speed of radon escape from the water. The results are compared to a model [Cal 2002] where the radon concentration in the air and hence the transfer rate is measured using a RAD7 radon detector. Since the equations cannot be solved analytically, a numerical solution is employed. The radon transfer velocity coefficient is found to be (1.9&plusmn / 0.5)&times / 10-6m/s. This value indicates that the escape of radon should not be a problem when a sample is open to the air for a minute or two.</p>

<p>This thesis aims to measure the rate of radon loss from water in a systematic way. The dependence on surface area, temperature and concentration will be investigated. The experiments were done at UWC by creating radon using radium sources and then measuring the radon concentrations inside a vacuum chamber to obtain the speed of radon escape from the water. The results are compared to a model [Cal 2002] where the radon concentration in the air and hence the transfer rate is measured using a RAD7 radon detector. Since the equations cannot be solved analytically, a numerical solution is employed. The radon transfer velocity coefficient is found to be (1.9&plusmn / 0.5)&times / 10-6m/s. This value indicates that the escape of radon should not be a problem when a sample is open to the air for a minute or two.</p>

14th International Summer School on Crystal Growth ( 1–7 August 2010, Dalian (China))

Thesis (Ph. D.)--Ohio State University, 2008. / Title from first page of PDF file. Includes bibliographical references (p. 193-199).

Magister Scientiae - MSc / This thesis aims to measure the rate of radon loss from water in a systematic way. The dependence on surface area, temperature and concentration will be investigated. The experiments were done at UWC by creating radon using radium sources and then measuring the radon concentrations inside a vacuum chamber to obtain the speed of radon escape from the water. The results are compared to a model [Cal 2002] where the radon concentration in the air and hence the transfer rate is measured using a RAD7 radon detector. Since the equations cannot be solved analytically, a numerical solution is employed. The radon transfer velocity coefficient is found to be (1.9±0.5)×10-6m/s. This value indicates that the escape of radon should not be a problem when a sample is open to the air for a minute or two. / South Africa

The objective of this research was to study the impact of ripening inhibitor level and type on the formation, stability, and activity of antimicrobial thyme oil nanoemulsions formed by spontaneous emulsification. Oil-in-water antimicrobial nanoemulsions (10 wt%) were formed by titrating a mixture of essential oil, ripening inhibitor, and surfactant (Tween 80) into 5mM sodium citrate buffer (pH 3.5). Stable nanoemulsions containing small droplets (d < 70 nm) were formed. The antimicrobial activity of the nanoemulsions decreased with increasing ripening inhibitor concentration, which was attributed to a reduction in the amount of hydrophobic antimicrobial constituents transferred to the separated hydrophobic domain, mimicking bacterial cell membranes, by using dialysis and chromatography. The antimicrobial activity of the nanoemulsions also depended on the nature of the ripening inhibitor used: palm ≈ corn > canola > coconut which also depended on their ability to transfer hydrophobic antimicrobial constituents to the separated hydrophobic domain.

This project deals with the mixed micellar and interfacial properties of mixtures of three surfactants [sodium dodecyl sulphate (SDS), cetyltrimethylammonium bromide (CTAB), and tetraethylene glycol monododecyl ether (C12E4)] with ABA symmetrical triblock copolymer (Pluronic F127), which has many industrial applications. Evidence of F127 micellisation and interaction with surfactants in the aqueous phase is inferred through interfacial tension measurements. The solution containing diluted monomeric F127 showed complex formation with surfactants before the latter self-aggregate as pure micelles. The simultaneous presence of ionic surfactants and micellar F127 in solutions displayed a decrease of interfacial activity and led to the conclusion of F127 micelles disruption. C12E4 was found to interact differently with micellar F127 in forming mixed micelles, and no loss of interfacial activity was recorded. This “association-dissociation” behaviour of F127 and surfactants was leveraged to understand the stability of mineral oil in water emulsions formulated with them in the presence of sodium phosphate (Na3PO4). The mechanisms of emulsions breakdown were found to rely on aggregation behaviour and complex structure of F127 and surfactants mixtures in solution. Laser diffraction showed that unlike SDS and CTAB, mixed-emulsifier systems containing C12E4 are stable to both flocculation, Ostwald ripening and coalescence. Due to electrostatic repulsion between its head group and F127 hydrophilic block, and also because of the combined effect of Ostwald ripening and coalescence, CTAB emulsifier containing systems displayed quicker instability than SDS. SDS containing systems showed a progressive shifting of droplets size distributions to bimodality as SDS concentration was increased and heat exposure pursued, revealing the activity of two distinct population of droplets in the emulsions. More insight on the mechanisms underlying the stability of the three mixed emulsifier systems was gained in performing optical microscopy and rheology measurements; the results were found to be consistent with particle size distribution. / Dissertation (MSc (Applied Science: Chemical Technology))--University of Pretoria, 2020. / Chemical Engineering / MSc (Applied Science: Chemical Technology) / Unrestricted

The thesis is aimed at monitoring the effect of fat and dry matter on rheological properties of white yogurts. The theoretical part describes the milk and milk products with a focus on yogurt, its production, composition and nutritional value. A review of literature continues with physical and mechanical properties of the fluids, rheological properties, viscosity and its measurement. The practical part aims to evaluate selected yogurt samples, to determine their density, viscosity, shear stress depending on shear rate and the time and temperature dependence of viscosity. For individual samples of yogurt were compiled flow and viscosity curve using Ostwald-de Waele model and based on Newton's law of viscosity, it was determined what kind of liquid was involved. Furthermore, it was observed whether the fat content and dry matter content had an effect on the density and viscosity of yogurt.

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