A method is presented for analyzing the temperature intervals of the NBS (1955) temperature scale and the International Practical Temperature Scale (IPTS). Values of as a function of resistance are derived from equations of and , obtained from precise heat-capacity data (better than ± 0.02 percent) by the method of least squares. An adjusted temperature scale is obtained by integration of the values of relative to a reference temperature and the corresponding resistance of the thermometer. The results of the adjusting process in the neighborhood of the oxygen point (90.18 °K) are discussed and compared with the existing temperature scales. The derived temperature scale was found to be similar to the scales maintained by the Pennsylvania State University (PSU), the Physico-Technical and Radio-Technical Measurements Institute (PRMI), and the National Physical Laboratory (NPL) from the upper limits of these scales, near 90 °K, down to 50 °K. The adjusting method presented is limited by the uncertainty of formulation of and and the derived temperature scale is limited by the accumulated uncertainty in the integral of .
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http://dx.doi.org/10.6028/jres.069A.002 | DOI Listing |
Prog Addit Manuf
July 2024
Empa Swiss Federal Laboratories for Materials Science and Technology, Überlandstrasse 129, 8600 Dübendorf, Switzerland.
Fast and accurate representation of heat transfer in laser powder-bed fusion of metals (PBF-LB/M) is essential for thermo-mechanical analyses. As an example, it benefits the detection of thermal hotspots at the design stage. While traditional physics-based numerical approaches such as the finite element (FE) method are applicable to a wide variety of problems, they are computationally too expensive for PBF-LB/M due to the space- and time-discretization requirements.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato 80, 6121, Campinas, SP 3083-862 Brazil.
Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.
View Article and Find Full Text PDFInd Eng Chem Res
January 2025
Department of Chemistry, Physics, and Materials Science, Fayetteville State University, Fayetteville, North Carolina 28301, United States.
An efficient Suzuki cross-coupling reaction under continuous flow conditions was developed utilizing an immobilized solid supported catalyst consisting of bimetallic nickel-palladium nanoparticles (Ni-Pd/MWCNTs). In this process, the reactants can be continuously pumped into a catalyst bed at a high flow rate of 0.6 mL/min and the temperature of 130 °C while the Suzuki products are recovered in high steady-state yields for prolonged continuous processing.
View Article and Find Full Text PDFInd Eng Chem Res
January 2025
Max-Planck-Institut für Kohlenforschung, Kaiser-Wilhelm-Platz 1, D-45470 Mülheim an der Ruhr, Germany.
This work presents the scale-up of room-temperature mechanochemical synthesis of nanocorundum (high-surface-area α-AlO) from boehmite (γ-AlOOH). This transformation on the 1 g scale using a laboratory shaker mill had previously been reported. High-energy Simoloyer ball mills equipped with milling chambers of sizes ranging from 1 to 20 L were used to scale up the mechanochemical nanocorundum synthesis to the 50 g to 1 kg scale, which paves the way to further increase batch size.
View Article and Find Full Text PDFFood Chem X
January 2025
Department of Botany, University of Lucknow, Lucknow 226007, Uttar Pradesh, India.
Most of the food packaging materials used in the market are petroleum-based plastics; such materials are neither biodegradable nor environmentally friendly and require years to decompose. To overcome these problems, biodegradable and edible materials are encouraged to be used because such materials degrade quickly due to the actions of bacteria, fungi, and other environmental effects. The present study examined that starch can be effectively used as raw material to develop biodegradable, edible films.
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