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Register a new userدراسة تأثير درجة الحرارة و معدل التسخين على المنتج السائل لعملية التحلل الحراري للإطارات المستعملة
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تعد الإطارات المستعملة واحدة من أخطر النفايات الصلبة الموجودة في البيئة المحيطة و لاسيما أنها في ازدياد دائم بسبب ازدياد النشاط البشري في مجال النقل. و نتيجة التدهور البيئي الناتج عن تراكم هذه النفايات بسبب آثارها البيئية الكبيرة و احتياجها إلى مساحة واسعة من مكبات النفايات، إضافة إلى احتمال حدوث حرائق تصعب السيطرة عليها بسبب قابليتها العالية للاشتعال، كان لابد من إيجاد طريقة للتعامل مع هذه النفايات. حيث أصبح من الضروري الاستفادة من التقنيات المناسبة لإعادة تدوير هذه النفايات و الاستفادة منها في الحصول على مصادر أخرى للطاقة.
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References used
M. Michulec∗, W. Wardencki, Development of headspace solid-phase microextraction–gas chromatography method for the determination of solvent residues in edible oils and pharmaceuticals, Journal of Chromatography A, 1071 (2005) 119–124
John M. Kokosa, Andrzej Przyjazny, H eadspace microdrop analysis an alternative test method for gasoline diluent and benzene, toluene, ethylbenzene and xylenes in used engine oils, Journal of Chromatography A, 983 (2003) 205–214
A.Pavlova and R.Ivanova, GC METHODS FOR QUANTITATIVE DETERMINATION OF BENZENE IN GASOLINE, Refining and Petrochemistry Institute, Analytical Department, Lukoil-Neftochim-Bourgas JSC, 8104 Bourgas, Bulgaria
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This research discusses the affecting factors of biogas production
in the digester, to define the optimal temperature and suitable
loading rate to achieve high digester biogas production. The
research focuses on the water compressed continuous flo
w
digester (chines model), and the results is presented and illustrated
in suitable tables and curves.
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.
In this search, has been studied set of practical experiences for compacting several
metal powders composed a metallic alloy based iron from powders with a proposed
geometric shapes (cylindrical). Several tests were done in order to reach the relat
ionship
between the final apparent density for the compact with a sintering time, and study
changing the geometric dimensions of the final compact after the completion of sintering
process during different time periods.
The tests and Measurement results had been demonstrated that sintering time affect
positively on the apparent density of the final compact which Manufactured by technique
metal powders, and thus will increase its strength, where proportionality is directly
proportional access even to a certain extent. And also its effect was an obvious shrinking
diameters samples used in the tests. And changing (increase or decrease) in height samples.
Search has shown the great importance of the follow-up studying and analyzing the
relationships which associate that variables of metal powders technique each other, and
their different effect on the final compact.
Stability of elements require determination of their dimension, such that
the resulting displacement under static or thermal loads are acceptable.
Those elements have to resist the applied loads so that the structure or any
element does not loss c
onstancy. The most important criteria for stability
is represented via element curvature under the influence of load, that load
is of any type or in any position. Therefor this paper presents derivation
of a theoretical equation to calculate the deflection generated from
heating variation between the top and bottom surface of simple steel
beam, by means of heating transfer expression.
Pastrami, manufactured from beef and abdominal fat and of a ratio of 3 meat to 1 fat,
was stored under refrigeration at (4±2 °C) and storage times (0, 15, 30, 60, 120, and 180
days). The effects of storage times on the most important chemical, micr
obiological and
sensory properties of pastrami were investigated.
The results of chemical analyzes showed that the studied pastrami conformed to the
Syrian Standards in terms of the proportion of salt and fat content, and it nearly conformed
to the standards in terms of humidity. The results also showed a slight decrease in the
percentage of moisture, fat and protein, and an increase in each of the acidity, proportion of
total volatile nitrogen, soluble nitrogen and peroxide value in pastrami with the progress of
the storage period at the temperature degree (4±2 °C). The microbial tests showed that
pastrami is free from some sickening organisms especially salmonella and E. coli. It also
showed that the census of the aerobic bacteria, yeasts and fungi was within the limits of the
Syrian standards. The results showed deterioration in the microbial properties of stored
pastrami with the progress of time; pastrami became invalid from a microbial point of
consumption after two months of storage as a result of the big number of aerobic bacteria,
yeasts and fungi. The sensory tests showed deterioration in the organoleptic characteristics
of storage with the progress of time, the deterioration was clear after two months of
storage; pastrami became unacceptable in terms of taste, color, smell and texture.
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