Thesis (M.Sc.)--City University of Hong Kong, 2005. / At head of title: City University of Hong Kong, Department of Physics and Materials Science, Master of Science in materials engineering & nanotechnology dissertation. On t.p. the "x" of "CdxZn₁-xS" are subscript. Title from title screen (viewed on Sept. 4, 2006) Includes bibliographical references.

Submitted by Maria Medeiros (maria.dilva1@ufcg.edu.br) on 2018-08-22T12:59:11Z No. of bitstreams: 1 FLÁVIO FARIAS GURJÃO - TESE (PPGEP) 2015.pdf: 2644628 bytes, checksum: 7ad3f1d902d7f1e688f73ff3ac8c3369 (MD5) / Made available in DSpace on 2018-08-22T12:59:11Z (GMT). No. of bitstreams: 1 FLÁVIO FARIAS GURJÃO - TESE (PPGEP) 2015.pdf: 2644628 bytes, checksum: 7ad3f1d902d7f1e688f73ff3ac8c3369 (MD5) Previous issue date: 2015-08 / Capes / Este trabalho foi desenvolvido com o objetivo de processar a berinjela (Solanum melongena L.) utilizando técnicas combinadas de desidratação osmótica e secagem convectiva, visando à obtenção de um novo produto para a indústria alimentícia. As fatias de berinjela “in natura’’, osmodesidratado e secas foram caracterizadas quanto aos parâmetros físico-quimicos (sólidos solúveis totais, cinzas, sólidos totais, acidez total titulável, pH e sódio), físico (teor de água, atividade de água, cor e textura) e químico (minerais). As fatias de berinjela “in natura” se apresentaram pouco ácidas, com o pH bem mais próximo do neutro em comparação às fatias de berinjela osmodesidratada e secas, com predominância do aumento no teor de cinza ao decorrer do processo. A melhor condição de processo encontrada para a desidratação osmótica das fatias de berinjela foi na temperatura de desidratação osmótica 30 °C; 3% da concentração de NaCl e tempo de imersão de 120 min. A secagem convectiva foi realizada em secador de bandejas nas temperaturas de 50, 60 e 70 ºC, com velocidade do ar de 1,2 m/s. Os dados experimentais obtidos na secagem proporcionaram a avaliação das curvas de secagem, às quais foram ajustadas segundo os modelos de Page, Henderson e Pabis, Lewis, Midilli e Cavalcanti Mata. Os modelos de Midilli e Cavalcanti Mata foram os que melhor se ajustaram à de cinética de secagem das fatias de berinjela osmodesidratadas. As microestruturas das fatias de berinjelas sem desidratação e também as fatias osmodesidratadas e secadas a 70 °C foram analisadas por microscopia eletrônica de varredura, onde foi possível observar que a combinação de processos nas fatias de berinjela provocou uma maior destruição das estruturas celulares, bem como uma maior desorganização das células, resultado do colapso, tornando-se um produto tipicamente amorfo. A amostra de conserva de berinjela osmodesidratada (azeite, pimenta calabresa, salsa e alecrim), obteve maior aceitação em relação a aparência, aroma, cor, sabor e textura das amostras de conservas de berinjela superiores às demais amostras de conservas. / This work was developed with the objective of processing the eggplant (Solanum melongena L.) using combined techniques of osmotic dehydration and convective drying, aiming at obtaining a new product for the food industry. The "in natura" eggplant slices, dried and dried were characterized as physical-chemical parameters (total soluble solids, ash, total solids, titratable total acidity, pH and sodium), physical (water content, water activity, color and texture) and chemical (minerals). The slices of eggplant "in natura" presented little acid, with the pH much closer to the neutral one compared to the slices of eggplant, the dried and dried, with predominance of the increase in the ash content in the course of the process. The best process condition found for osmotic dehydration of eggplant slices was at the osmotic dehydration temperature 30 ° C; 3% NaCl concentration and immersion time of 120 min. The convective drying was carried out in a tray dryer at temperatures of 50, 60 and 70 ºC, with air velocity of 1.2 m / s. The experimental data obtained in the drying provided the evaluation of the drying curves, which were adjusted according to the models of Page, Henderson and Pabis, Lewis, Midilli and Cavalcanti Mata. The models of Midilli and Cavalcanti Mata were the ones that best fit the drying kinetics of eggplant slices. The microstructures of slices of eggplants without dehydration and also the slices modified and dried at 70 ° C were analyzed by scanning electron microscopy, where it was possible to observe that the combination of processes in the eggplant slices caused a greater destruction of the cellular structures, as well as a greater disorganization of the cells, resulting from the collapse, becoming a typically amorphous product. The sample of preserved eggplant (olive oil, chilli pepper, parsley and rosemary) was more widely accepted for the appearance, aroma, color, flavor and texture of the eggplant preserves samples than the other canned samples.

No abstract available. / Dissertation (MSc (Metallurgy))--University of Pretoria, 2006. / Materials Science and Metallurgical Engineering / unrestricted

This thesis covers the Cantor Ternary Set and generalizations of the Cantor Set, and gives a complete existential theory for three set properties: denumerability, exhaustibility, and zero measure.

No description available.

A f1ourometric procedure for the analysis of free cyanide is described. The method is based on the dissociation of a ternary complex of si1ver-1, 10-phenanthro1ine-tetrabromof1uorescein by cyanide to produce a fluorescent product. The fluorescence intensity is found to be directly proportional to the cyanide concentration. The method can reliably detect 0.02 μg/mL cyanide.

<p> The phonon dispersion relation in the principal symmetry directions of a crystal of Cu-Ni-Zn was measured at 298°K by means of inelastic scattering of thermal neutrons. The specimen had an electronic concentration per atom very close to that of pure copper and it came as no surprise that no significant shift in the phonon spectrum relative to that of pure copper could be observed. </p> <p> The particular specimen used had a poor mosaic distribution; this contribution was taken into account in the calculation of the line shape and it was found that the widths of the neutron groups could be well accounted for in this way. </p> <p> The appendix is divided into six parts, four of which contain a description of projects of secondary importance that were realized. </p> / Thesis / Master of Science (MSc)

The interstitial concentration and temperature dependence of the diffusion coefficient ratio D12/D11 in ternary austenites containing silicon or manganese has been experimentally determined using diffusion couples based on the concept of "transient equilibrium". The results are compared with values predicted theoretically from statistical and thermodynamic considerations. </p> <p> The kinetics of the growth of proeutectoid ferrite in binary and ternary austenites have been determined, using two-phase diffusion couples. The results are consistent with the premise that carbon diffusion controls the rate of interface migration. It is demonstrated, theoretically and experimentally, that the ternary results fall into two classes - one in which local equilibrium may be assumed, and one in which "constrained local equilibrium" may be postulated. / Thesis / Doctor of Philosophy (PhD)

No description available.

No description available.