Search results for "Calorimetry"
showing 10 items of 504 documents
RELATIONSHIP BETWEEN MAXIMAL FAT OXIDATION AND OXYGEN UPTAKE: COMPARISON BETWEEN PATIENTS WITH TYPE 2 DIABETES AND HEALTHY SEDENTARY SUBJECTS
2012
Purpose Carbohydrate and fatty acids are the dominant fuels oxidized for energy production during exercise. Their contribution is influenced by intensity of exercise, with a progressive increase in the relative contribution of carbohydrate oxidation to energy expenditure, whereas the absolute rate of fat oxidation increases from low to moderate intensities of exercise and declines as exercise becomes more intense. In patients with type 2 diabetes (T2D) the altered metabolism and the lower capacity to sustain efforts changed the choice and regulation of energy substrates for oxidation. Purpose of our study was to assess the relationship between the highest value of fat oxidation rate (FATmax…
Material properties of various intraocular lenses in an experimental study.
2002
<i>Introduction:</i> With the recent introduction of small-incision cataract surgery, requirements for intraocular lens (IOL) flexibility, strength and hydrophilicity have rapidly evolved. The IOL surface, however, remains a critical factor influencing uveal biocompatibility. <i>Purpose:</i> To objectively quantify factors of material properties of various IOLs using contact angle measurements, differential scanning calorimetry, dynamic-mechanical measurements and scanning electron microscopy. <i>Material and Methods:</i> In our study, 17 currently available IOLs were investigated using contact angle measurements to assess hydrophilicity and biocompatibil…
Drift velocity of free electrons in liquid argon
1999
Abstract A measurement of the drift velocity of free electrons in liquid argon has been performed. Free electrons have been produced by photoelectric effect using laser light in a so-called “laser chamber”. The results on the drift velocity vd are given as a function of the electric field strength in the range 0.5 kV / cm ⩽| E |⩽12.6 kV / cm and the temperature in the range 87 K ⩽T⩽94 K . A global parametrization of v d (| E |,T) has been fitted to the data. A temperature dependence of the electron drift velocity is observed, with a mean value of Δ v d /( Δ T v d )=(−1.72±0.08)%/ K in the range of 87–94 K.
Thermodynamic Parameters for the Protonation of Poly(allylamine) in concentrated LiCl(aq) and NaCl(aq)
2004
The acid-base properties of poly(allylamine) (MW ) 15 kDa) were determined by potentiometry and calorimetry in aqueous solutions at t ) 25 °C. Potentiometric measurements were carried out in a wide range of ionic strengths (0.1 e I/molâL-1 e 5.0) in NaCl(aq) and LiCl(aq), while enthalpy changes for the protonation of poly(allylamine) were determined by calorimetry in the same ionic strength range but only in NaCl(aq). Analysis of the experimental data was carried out using two different models: the first based on a modified Henderson-Hasselbalch two parameter equation and the second on the three parameter equation proposed by Ho¨gfeldt. Protonation constants are given for both models and io…
Synthesis and some reactions of linear poly(iminohexamethylene)
1987
By complete reduction of polyamide-6, poly(iminohexamethylene) (PIH) was obtained. This new linear polyamine was characterized by i.r. and by n.m.r. spectroscopy as well as by titration. Differential scanning calorimetry measurements and X-ray diffraction found a high degree of crystallinity whose extent strongly depends upon the pre-treatment. The polyammonium salts that form with inorganic and organic acids show the typical polyelectrolyte effect in viscometry. PIH was alkylated with methyl iodide or acrylic acid and was acylated with N-BOC-l-α-amino acids or N-BOC-ω-amino-alkylenecarboxylic acids. The properties of these derivatives are described.
Dielectric Relaxations in Confined Hydrated Myoglobin
2009
In this work we report the results of a broadband dielectric spectroscopy study on the dynamics of a globular protein, myoglobin, in confined geometry, i.e. encapsulated in a porous silica matrix, at low hydration levels, where about only one or two water layers surround the proteins. In order to highlight the specific effect of confinement in the silica host, we compared this system with hydrated myoglobin powders at the same hydration levels. The comparison between the data relative to the two different systems indicates that geometrical confinement within the silica matrix plays a crucial role in protein-water dielectric relaxations, the effect of sol-gel encapsulation being essentially …
Tunable crossover between one- and three-dimensional magnetic dynamics inCoIIsingle-chain magnets organized by halogen bonding
2016
Low-temperature magnetometry, ac susceptibility, and calorimetry have been employed to study Co-based single-chain magnets (SCMs) organized through halogen bonding. Magnetic hysteresis and maxima in the dc and ac susceptibilities, respectively, confirm the SCM behavior of the system. Several characteristic magnetic relaxation regimes are observed at different temperatures, which can be associated with both intra- and interchain exchange interactions. Remarkably, tweaking the rate at which an external magnetic field is swept along the axis of the chains enables a controlled transition between the one- and three-dimensional dynamics. Experiments on an isostructural Co-based SCM system crystal…
Calorimetric investigation on the formation of palladium nanoparticles in water/AOT/n-heptane microemulsions
1995
The formation enthalpy of palladium nanoparticles in water/sodium bis(2-ethylhexyl) sulfosuccinate (AOT)n-heptane microemulsions as a function of the waterAOT molar ratio (R = [water][AOT]) was measured by a calorimetric technique. The results indicate that at R < 10 the energetic state of the palladium nanoparticles compartmentalized within the reversed AOT micelles is signficantly different from that in bulk water. Effects due to the small size of the palladium nanoparticles and to interactions between nanoparticles and the waterAOT interface are discussed.
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Biopolyester-based systems containing naturally occurring compounds with enhanced thermooxidative stability
2016
Background This work presents a sustainable approach for the stabilization of polylactic acid (PLA) against thermo-oxidative aging. Methods Naturally occurring phenolic and polyphenolic compounds, such as ferulic acid (FerAc), vanillic acid (VanAc), quercetin (Querc) and vitamin E (VitE), were introduced into PLA. Results The preliminary characterization of the systems formulated containing different amounts of natural stabilizers showed that all compounds used acted as plasticizers, leading to a decrease in rheological functions with respect to neat PLA, without significantly modifying the crystallinity of the raw material. The study of the thermo-oxidative behavior of neat PLA and PLA/nat…