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  • 1
    Electronic Resource
    Electronic Resource
    Springer
    Oxidation of metals 12 (1978), S. 331-342 
    ISSN: 1573-4889
    Keywords: scale-metal interface ; structure of oxide scales ; wustite decomposition ; magnetite ; cooling of steel products
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract A thin layer of magnetite is sometimes observed in the scales of hot-rolled sheets and wire rod at the scale-metal interface. The results of this study show that this layer of magnetite is produced, during the cooling of the products, by the wustite decomposition. The time/temperature field in which it appears has been defined. This inner layer is composed of pure magnetite, in epitaxy with the neighboring wustite, and the metal surface is not essential to its nucleation. The proeutectoīd reaction which, during cooling, produces an increase in the oxygen concentration of the wustite in contact with the metal favors the subsequent growth of the magnetite layer.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1573-143X
    Keywords: condition index ; diatom (Skeletonema costatum) ; European oyster (Crassostrea gigas) ; fatty acid ; glycogen ; lipid
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract To improve the condition index of European oysters (Crassostrea gigas), Skeletonema costatum was fed to adult oysters. However, the consequences of this practice on compositional traits of oysters were not investigated. This study deals with the chemical changes in oysters fed with Skeletonema costatum for six weeks in ponds. The results showed that: 1. Supplying Skeletonema costatum to oysters for six weeks improved the condition index (from 26 to 56) as a consequence of an increase in glycogen content (from 5.0 to 24.4 g·100 g −1 of dry flesh) while lipid content remained steady (9.9 g·100 g−1 dry flesh). 2. Large changes in fatty acid composition of neutral lipids were observed. Some fatty acids of Skeletonema costatum such as 16:1 ω7 and 20:5 ω3, were directly accumulated into lipid fractions. 3. 16:1 ω7 was elongated into 18:1 ω7 showing that oysters are able to elongate 16 carbon mono-unsaturated fatty acids into the corresponding 18 carbon fatty acids. 4. Fatty acids typical of Skeletonema costatum (16:4 ω1, 16:2 ω4, 16:3 ω4) were poorly accumulated into neutral lipids and phospholipids of oysters suggesting that oysters discriminate these fatty acids.
    Type of Medium: Electronic Resource
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  • 3
    Electronic Resource
    Electronic Resource
    New York, NY : Wiley-Blackwell
    Helvetica Chimica Acta 20 (1937), S. 892-894 
    ISSN: 0018-019X
    Keywords: Chemistry ; Organic Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
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