979 resultados para Copper content
Resumo:
In response to nuisance growths of algae and vascular plants, such as dioecious hydrilla ( Hydrilla verticillata L.f. Royle), copper formulations have been applied in lakes and reservoirs for a number of years. Concerns have arisen regarding the long-term consequences of copper applications and those concerns have appropriately focused on sediment residues. In this study, we evaluated the toxicity of sediments from treated (for a decade) and untreated areas in Lake Murray, South Carolina and estimated the capacity of those sediments to bind additional copper. Two sentinel aquatic invertebrates, Hyalella azteca Saussure and Ceriodaphnia dubia Richard, were used to measure residual toxicity of treated and untreated sediments from the field and after laboratory amendments. (PDF has 5 pages.)
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This study documents the relative tolerance of the common, weedy mat-forming green algae Hydrodictyon , Oedogonium , Pithophora , Rhizoclonium , and Spirogyra to copper. In addition, the copper tolerance of the cyanobacterial (blue-green algal) mat-forming Oscillatoria was assessed.
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Experiments were conducted on copper subjected to High Pressure Torsion to investigate the evolution of microstructure and microhardness with shear strain, gamma. Observations have been carried out in the longitudinal section for a proper demonstration of the structure morphology. An elongated dislocation cell/subgrain structure was observed at relatively low strain level. With increasing strain, the elongated subgrains transformed into elongated grains and finally into equiaxed grains with high angle grain boundaries. Measurements showed the hardness increases with increasing gamma then tends to saturations when gamma >5. The variation tendency of microhardness with gamma can be simulated by Voce-type equation.
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[EN] This paper is an outcome of the ERASMUS IP program called TOPCART, there are more information about this project that can be accessed from the following item:
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The moisture, fat, ash, fatty acid profile, and cholesterol content are reported for cooked and raw fillets from 22 species of finfish found in the Northwest Atlantic. All but nine species had 1%or less fat. Ocean perch and a spring sampling of mackerel and wolffiSh had about 2% fat, followed by yellowfin tuna, whiting, silver hake, butterfish, and a summer -sampling of mackerel and wolffish with a range of 3-7% fat. Herring had a range of 5-12% fat representing a winter sampling on the low end and summer sampling on the high end of the range. Bluefin tuna (a summer sampling) contained the most fat with a high of 23% fat. Omega-3 fatty acids were present in excess of omega-6 fatty acids. The fattier fISh supplied the most omega-3 fatty acids per gram of tissue. The mean cholesterol content for all species was 57 ± 16 mg/l00 g raw tissue. Finfish from the Northwest Atlantic would appear to fit into the regime for a healthy heart, being low in fat and cholesterol and rich in omega-3 fatty acids.(PDF file contains 42 pages.)
Resumo:
This document contains data concerning the proximate composition and energy, fatty acid, sodium, and cholesterol content of finfish, shellfish, and their products as listed in 228 articles published between the years of 1976 and 1984. Also included is a systematic index of the species as referenced in this document listed alphabetically by scientific name. (PDF file contains 60 pages.)
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Zr-based bulk metallic glass matrix composites with the composition of Zr56.2Ti13.8Nb5.0Cu6.9Ni5.6Be12.(5) were synthesized by the copper-mould suction casting and the Bridgman solidification. The composite, containing a well-developed flowery beta-Zr dendritic phase, was obtained by the Bridgman solidification with the withdrawal velocity of 0.8 mm/s and the temperature gradient of 45 K/mm, and the ultimate strength of 2050 MPa and fracture plastic strain of 14.6% of the composite were achieved, which was mainly interpreted by the homogeneous dispersion of bcc beta-Zr phase in the glass matrix. Crown Copyright (C) 2008 Published by Elsevier B.V. All rights reserved.