We have successfully synthesized single crystals of UAuSb using a flux method and present a comprehensive study of its physical properties by measuring the magnetic susceptibility, electrical resistivity and specific heat. Evidence for at least three magnetic phases is observed in the field-temperature phase diagram of UAuSb. In zero field, the system undergoes an antiferromagnetic transition at 71 K, and upon further cooling it passes through another antiferromagnetic phase with a ferromagnetic component, before reaching a ferromagnetic ground state. A complex magnetic field-temperature phase diagram is obtained for fields along the easy c-axis, where the antiferromagnetic order eventually becomes polarized upon applying a magnetic field.
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http://dx.doi.org/10.1038/s41598-018-26314-7 | DOI Listing |
Int J Biol Macromol
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, a novel acid-induced heat-set soy protein hydrolysate (SPH) gel was successfully developed. The effects of protein (7 and 8 wt%) and glucono-δ-lactone (GDL, 4, 6, 8, and 10 wt%) concentrations on its aggregation and gelation behaviors were investigated by evaluating the structural, rheological, textural, and physical properties of the SPH gel. The structural properties revealed that GDL promoted the formation of SPH aggregates and gels, primarily via disulfide bonds and hydrophobic interactions, which were closely related to the unfolding of the protein structure, exposed hydrophobic groups, decreased protein solubility, and increased particle size and turbidity during the heating process.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
National Science and Technology Development Agency (NSTDA), 111 Thailand Science Park, Phahonyothin Road, Klong Luang, Pathum Thani 12120, Thailand.
This study presents a new approach for fabricating 3D-printed self-healing hydrogels via light-assisted 3D printing, utilizing Schiff-base and covalent bonding formations resulting from the reaction between amine and aldehyde functional groups alongside the photopolymerization of methacrylate groups. Two distinct polymers, carboxymethyl chitosan (CMCs) and dextran, were first modified to yield methacrylate-modified carboxymethyl chitosan (CMCs-MA) and oxidized dextran (OD). The structural modifications of these polymers were confirmed using spectroscopic techniques, including H NMR and FTIR analyses.
View Article and Find Full Text PDFStud Hist Philos Sci
December 2024
Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium. Electronic address:
Descartes' systematic physics had little to do with his quantitative accounts of natural phenomena. The former was metaphysical and was concerned with uncovering the causes operating in nature, while the latter dealt with establishing mathematical relations between various natural quantities. I reconstruct a dominant interpretation in recent literature which argues that the two practices are autonomous, and that quantitative problem-solving is normatively subordinated to metaphysical physics.
View Article and Find Full Text PDFJ Food Sci
December 2024
Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
The demand for nondairy and plant-based products has increased, but there is still a need for more information about and improvement in these products, especially when it comes to frozen desserts. Similar to ice cream, which simultaneously is an emulsion, dispersion, and foam, nondairy frozen desserts also have a complex structure. As a starting point, 15 commercial nondairy frozen desserts, marketed as offering an ice cream-like experience, were purchased and evaluated for compositional, physical, structural, rheological, and meltdown properties.
View Article and Find Full Text PDFJ Food Sci
December 2024
Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA.
Microstructural properties of wheat-based food materials change during baking. These alterations affect the final product's mechanical properties, physical attributes, and consumer satisfaction. Image processing and pore network modeling were used to analyze the variations in a cookie's microstructural properties during baking.
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