948 resultados para 342.861
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The heat capacities of crystalline and liquid n-hexatriacontane were measured with an automatic adiabatic calorimeter over the temperature range of 80-370 K. Two solid-to-solid phase transitions at the temperatures of 345.397 and 346.836 K, and a fusion at the temperature of 348.959 K have been observed. The enthalpies and entropies of these phase transitions as well as the chemical purity of the substance were determined on the basis of the heat capacity measurements. Thermal decomposition temperatures of the compound were measured by thermogravimetric analysis. (C) 1999 Elsevier Science B.V. All rights reserved.
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2003
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Gibbs, Nathan, Examining the Aesthetic Dimensions of the Constitutional Treaty. European Law Journal, Vol. 11, No. 3, pp. 326-342, May 2005 RAE2008
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Linklater, A. and Suganami, A. (2006). The English School of International Relations: A Contemporary Reassessment. Cambridge Studies in International Relations (No. 102). Cambridge: Cambridge University Press. RAE2008
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The influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box–Behnken response surface design. The individual linear effect of pea starch, guar and glycerol was significant (p < 0.05) on all the responses. However, a value was only significantly (p < 0.05) affected by pea starch and guar gum in a positive and negative linear term, respectively. The effect of interaction of starch × glycerol was also significant (p < 0.05) on TR of edible films. Interaction between independent variables starch × guar gum had a significant impact on the b and YI values. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on V, MC, L, b, ΔE, YI, and WI; glycerol level on ΔE and WI; and guar gum on ΔE and SOL value. The results were analyzed by Pareto analysis of variance (ANOVA) and the second order polynomial models were developed from the experimental design with reliable and satisfactory fit with the corresponding experimental data and high coefficient of determination (R2) values (>0.93). Three-dimensional response surface plots were established to investigate the relationship between process variables and the responses. The optimized conditions with the goal of maximizing TR and minimizing SOL, YI and MC were 2.5 g pea starch, 25% glycerol and 0.3 g guar gum. Results revealed that pea starch/guar gum edible films with appropriate physical and optical characteristics can be effectively produced and successfully applied in the food packaging industry.
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Dissertação apresentada à Universidade Fernando Pessoa, como parte dos requisitos para a obtenção do grau de Mestre em Psicologia, ramo de Psicologia do Trabalho e das Organizações
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29 hojas : fotografías.
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27 fotografías a color.
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Second letter to nephew, Daniel Avery Whedon from Daniel D. Whedon dated May 16, 1881.
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Handwritten letter from Daniel D. Whedon to nephew, Daniel Avery Whedon. Dated November 30, 1881.
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Letter from Daniel D. Whedon to nephew. One of two dated May 16, 1881.
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Three page handwritten letter to nephew, Daniel Avery Whedon, from Daniel D. Whedon. Dated 11/14/1881.