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Regularly alternating poly(amideimide)s containing pendent pentadecyl chains: Synthesis and characterization

A series of new poly(amideimide)s was synthesized by polycondensation of I and II with four commercially available aromatic dianhydrides, viz.

出版机构:Elsevier Science

刊物名称:European Polymer Journal

出版时间:2010

ISSN:0014-3057

数据源:报刊文摘

Organic–inorganic hybrid melting gels

Melting gels are a class of organically modified silica gels that are rigid at room temperature, flow at temperature T1 and consolidate at temperature T2 (T2 > T1), when crosslinking is complete.

出版机构:Springer US

刊物名称:Journal of Sol-Gel Science and Technology

出版时间:2010

ISSN:0928-0707

数据源:报刊文摘

Adhesive properties of some fluoropolymer binders with the insensitive explosive 1,3,5-triamino-2,4,6-trinitrobenzene (TATB)

TOC graphic: A typical deionized water droplet on Kel-F 3700 polymer film.Adhesion between binders and explosive crystals is of critical importance for the mechanical performance of plastic-bonded explosives (PBXs).

出版机构:Elsevier Science

刊物名称:Journal of Colloid And Interface Science

出版时间:2010

ISSN:0021-9797

数据源:报刊文摘

McKibben artificial muscle using shape-memory polymer

When McKibben artificial muscle actuators are used to drive robotic joints, they are typically configured in pairs which act antagonistically to increase joint stiffness. However, this configuration cannot maintain a fixed position without continuous control.

出版机构:Elsevier Science

刊物名称:Sensors and Actuators A: Physical

出版时间:2010

ISSN:0924-4247

数据源:报刊文摘

High T g nematic thermosets: Synthesis, characterization and thermo-mechanical properties

All oligomers, with a target M n of 5000 and 9000gmol?1, were end-capped with reactive phenylethynyl functionalities and synthesized using standard melt condensation techniques.

出版机构:Elsevier Science

刊物名称:European Polymer Journal

出版时间:2010

ISSN:0014-3057

数据源:报刊文摘

Annealing Effects on Bi Doped Se-Te System

nnealing reduces the randomness and effects the adjustment of relative position between the layers. The annealing may provide a deeper insight into the mechanism of disorder and defect formation in the amorphous chalcogenides.

出版机构:Taylor & Francis

刊物名称:Integrated Ferroelectrics

出版时间:2010

ISSN:1058-4587

数据源:报刊文摘

Moisture sorption characteristics and glass transition temperature of apple puree powder

Summary

The aim of this study was to characterise the influence of different foam?mat?drying methods on the moisture sorption characteristics and glass transition temperatures of apple puree powder. Apple puree was foamed with the addition of 2.5% egg albumin and 0.5% methylcellulose.

出版机构:Blackwell Publishing Ltd

刊物名称:International Journal of Food Science & Technology

出版时间:2010

ISSN:0950-5423

数据源:报刊文摘

The Curing Behavior and Properties of Diglycidyl Ether of 4,4'-Bis(4-hydroxybenzoyloxy)-3,3',5,5'-tetramethylbiphenyl and its Composites with Multi-Wall Carbon Nanotubes

The curing system of a liquid crystalline epoxy monomer, diglycidyl ether of 4,4'-bis(4-hydroxybenzoyloxy)-3,3',5,5'-tetramethylbiphenyl (DGE-BHBTMBP), and curing agent diaminodiphenylsulfon (DDS) was investigated by means of differential scanning calorimetry (DSC).

出版机构:Taylor & Francis

刊物名称:Polymer-Plastics Technology and Engineering

出版时间:2010

ISSN:0360-2559

数据源:报刊文摘

A novel method to predict the glass transition of 70% glycerol aqueous solution

Vitrification has been used to successfully cryopreserve cells and tissues for over 60 years. Glass transition temperature (Tg) of the vitrification is a critical parameter, which has been investigated experimentally.

出版机构:Taylor & Francis

刊物名称:Molecular Simulation

出版时间:2010

ISSN:0892-7022

数据源:报刊文摘

Quality Characteristics and Glass Transition Temperature of Hydrocolloid Pre-Treated Frozen Pre-Cut Carrot

The effect of hydrocolloid pre-treatment, i.e., pectin, carboxy methyl cellulose, xanthan gum and sodium alginate on textural properties, drip losses and sensory quality as well as on glass transition temperature (Tg''') of the frozen-thawed pre-cut carrots was studied.

出版机构:Taylor & Francis

刊物名称:International Journal of Food Properties

出版时间:2011

ISSN:1094-2912

数据源:报刊文摘