This paper presents a study to reduction of heavy crude oil viscosity by
heating, where we select the best of temperature for all types instead of
constant temperature, whatever composition and viscosity of crude oil.
An appropriate bond between glass‑ionomer and the superficial
resin materials is very important for the success of sandwich
technique. The aim of the present in vitro study was to evaluate the
effect of three surface treatments of conventional glass‑ionomer on
its shear bond strength to giomer
This study was carried out to investigate of various
stabilizers on the physicochemical properties of
low fat yogurt and to determine.
The research aims to study is to study the effect of the pH factor of Pterocladia
capillacea on agar yield and some of its physical properties using different degrees of pH
(4- 5.5 - 5.5 - 6.5 - 7.5 - 7.5 - 8). The maximum yield of agar was 37.45%
at pH = 5 and
562g / cm2 and viscosity 10.7cP and 15.45% at pH = 8 with the highest strength of 768 g
/cm2 and viscosity of cP 156. The degree of melting and melting of agar Between (22-
33.5 οC) and (75- 86 οC), respectively.
It was investigated in this study the influence of
Carboxymethylcellolose (CMC) solution concentration,
temperature, and pH on the rheological properties according to the
shear stress as function of shear rate. Experimental results show that
shea
r stress increase at all operational conditions as the shear rate
increase. When the shear rate is constant, the shear stress increases
also with the increasing of both concentration and pH as well as the
decreasing of temperature.
The research aims to study the effect of Seasonal variations in yields and qualities
of agar seaweed Pterocladia capillacea. The results show that there is a clear impact of the
Seasonal variations in the yield, physical and chemical properties of
the extract agar.
Agar yields ranging from 10.1 to 33.8% and has been the highest in the month of June and
below 33.8% in December, 10.1% of the years 2014 to 2015. Reached the maximum value
of the strength of the gel in June, 789 g/cm2 and the minimum value of 183 g/cm2 through
December and the average rate of sulfates 3.42%. The viscosity values ranged between
35.7 and 81.4 cP, and recorded the highest value in July 81.4 cP. Melting temperature
ranged 78- 86.5 °C and Gelling temperature from 35 to 25 °C.
The research aims to study the effect of of agar extraction
temperature (80-90- 100-110 and 120) Syrian alga Pterocladia
capillacea on its yield and and some physical properties.
The purpose of this present research isto evaluate two types of mucilage from two
types of jujubefruits: Z.jujube and z. Lotus, and to analyze the physicochemical and
functional properties of this mucilage.
The extraction process for both types we
re performed under the same conditions of
temperature, mixing ratio and proportion of the solvent used in the deposition process.
The yield of mucilage were extracted from Z .jujube is being 5.8 g mucilage/100g
dry weight, while the yield of Z. lotus is being to 25.23 g mucilage/100g dry weight
The values of pH, Refractive index, Hausnerindex, Compressibility index and
Swelling index for Z. jujube mucilage were: (6.32, 1.3348, 1.048, 4.68, 4.28) respectively
.While those values for Z. lotus mucilage were: (6.32, 1.3360, 1.162, 13.41, 5.42)
respectively. The specific gravity value for 1%solutionof Z. jujube mucilage were 1.0021
g/cm3while for Z. lotus mucilage: 1.0025g/cm3. The values of theBulk density and Tap
density for mucilage powder for Z. jujube ( 0.41- 0.43)g/cm3respectively, and for Z. lotus(
0.43- 0.50)g/cm3respectively.
As for the functional characteristics of thestudied mucilage, the values of water
holding capacity, viscosityand oil holding capacity were: 14.6g water/g dry mucilage, 1.19
centipoise, 2.52g oil/g dry mucilage and emulsification capacity 50% for Z. jujube. While
it was higher in the Z .lotus mucilage 34g water/g dry mucilage,1.23 centipoise,3.22 g oil/g
dry mucilage and emulsification capacity 51.6% .
These results indicate that the mucilage extracted from both mentioned types of
jujube can be used as stabilizer in the field of food industry.
In this search, we have calculated thetransverse component of energy distortion in
elasticity wave modes of quantum liquid, by using Landau's theory in Fermi liquid taken
in consideration the effect of transverse component of an external disturbanc
e on the
liquid. We calculated the current density related to this component, and the stress tensor
component according with this state.In our search we have been considered the
temperature is low enough since the relation is true, where is the Fermi
temperature.
We have compared the response of the liquid, for transverse componentof the
external disturbance, with its response for longitudinal one in same conditions, by studding
the transverse and longitudinal shear modulus (which equivalent these responses) as
functions of the frequency and wave vector of the external disturbance. We have
found in general that these responses are different, but they become equal in particular
case , where the velocity on Fermi surface, and in this case the
viscoelastic model hypotheses become true.
This study was conducted at the laboratories of Food Science Department,
Faculty of Agriculture, Damascus University to assess the indicators
determining the optimum time and final critical temperature required for
forming the meat emulsions.
