Development of alloys having good high temperature properties through powder metallurgy techniques

"Materials Laboratory, Contract number AF 61(514)-1144, Project no. 7351."

The investigation of the activated sintering of tungsten powder. Prepared under U. S. Navy, Bureau of Naval Weapons contract no. w 61-0326-d, final report covering the period Nov. 1, 1961 to Jan. 31, 1963,

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Condensed milk and milk powder, prepared for factory, school and laboratory.

"References" at end of most of the chapters.

Delsterol in edible powder; Du Pont vitamin D ...

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Powder and propellants : energetic materials at Indian Head, Maryland, 1890-1990 /

Shipping list no.: 90-601-P.

A revision of the New World species of powder-post beetles belonging to the family Lyctidae /

Selected references: p. 46-55.

North African powder keg.

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Powder metallurgy; principles and methods.

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Resource management plan/environmental impact statement for the Powder River Resource Area : Miles City district, Montana : draft /

Eight maps on folded sheets in 2 pockets.

The powder of sympathy,

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On the sintering of uncompacted, pre-alloyed Al powder alloys

The effect of the addition of elemental Mg, Sri and Pb on the sintering of impressed prealloyed 2124 and 6061 powder has been investigated. Despite being sintered at a temperature that resulted in similar to20 vol.% liquid phase, high density was possible only upon the addition of similar to1% elemental Mg as well as trace amounts of Sri or Pb. Additions of Mg facilitated oxide disruption, while Sri and Pb segregated to the liquid phase, where they reduced the liquid's surface tension, thus improving sintering. (C) 2002 Elsevier Science B.V. All rights reserved.

Comparison of texture of yogurt made from conventionally treated milk and UHT milk fortified with low-heat skim milk powder

The textures of yogurt made from ultra-high temperature (UHT) treated and conventionally treated milks at high total solids were investigated. The yogurt premixes, fortified with low-heat skim milk powder to 16%, 18%, and 20% total solids, were UHT processed at 143 degreesC for 6 s and heated at 85 degreesC for 30 min using the conventional method. The onset of gelation was delayed in the UHT-processed milk compared with conventionally heated milk. During fermentation, the viscosity of yogurt made, from UHT-treated milk at 20% total solids was close to that of yogurt made from conventionally treated milk with 16% total solids. However, after storage for greater than or equal to1 d, the yogurt made from UHT-treated milk had lower viscosity and gel strength than the yogurt made from conventionally treated milk. The solids level had no influence on yogurt culture growth.

Measurement of glass-rubber transition temperature of skim milk powder by static mechanical test

Stickiness behavior of skim milk powder was investigated based on the mechanical property of the material during the glass-rubber transition. A thermally controlled device was developed for the static mechanical test. This device was attached to a texture analyzer, and skim milk powder, which was used as a model sample, was tested for its glass-rubber transition temperature (Tg-r) using static compression technique (creep test). Changes in compression probe distance as a function of temperature were recorded. Tg-r was determined, in the region where changes in the probe distance were observed, by using linear regression technique. The effect of sample quantity, compression force, and heating rate on the determination of Tg-r was investigated. All these parameters significantly influenced the Tg-r determination (p < 0.05). The Tg-r of skim milk powder measured by this novel technique was found closely correlated to its glass transition temperature (T-g) measured by DSC.