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  • 1
    ISSN: 1573-4803
    Source: Springer Online Journal Archives 1860-2000
    Topics: Mechanical Engineering, Materials Science, Production Engineering, Mining and Metallurgy, Traffic Engineering, Precision Mechanics
    Notes: Abstract A novel method has been developed for measuring direct compressive properties such as strength and elasticity of a series of mesophase-pitch-based and PAN-based carbon fibres about 10 μm in diameter by uniaxial and transverse compression tests using a micromechanical tester. The fibres were shaped into cylindrical specimens, with their size ratio of length to diameter kept at about 2 to 3, by separating them from a “thin film” made by polishing the cut faces of a strand of carbon fibres with epoxy resin as a matrix. Individual cylindrical specimens were stood up or laid down on a glass plate without any fixer for the measurements of axial and transverse compression properties of fibres, respectively. The fibres exhibited non-linear elasticity, with the compressive modulus decreasing with compressive deformation. The direct axial compressive strengths of pitch-based carbon fibres were found to be marginally lower than the indirect ones, whereas there was no significant difference between the two strength values for PAN-based fibres. The pitch-based fibres exhibited smaller average values of axial compressive strength than the PAN-based fibres. The transverse compressive strength, which decreases with an increase in elasticity of carbon fibres, exhibited a considerably lower average value than that of the axial compressive strength. Further, the axial compressive strength was found to be smaller than the direct tensile strength for the fibres.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1612-1112
    Keywords: Gas chromatography ; Non-equilibrium headspace sampling ; Vegetables and food products ; Flavour compounds
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Summary Static headspace sampling combined with gas chromatography using open-tubular (capillary) columns for the characterization of the flavour of raw vegetables and some vegetable products is described. In order to avoid alteration of the composition of the volatiles, the sample was thermostated for a short time only. Although equilibrium between vapour and sample was not established the reproducibility of such conditions is demonstrated. Typical chromatograms are given; the most characteristic compounds present were identified by mass spectrometry.
    Type of Medium: Electronic Resource
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