Essays about: "rheometry"
Showing result 1 - 5 of 9 essays containing the word rheometry.
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1. Lignin modification for higher reactivity towards epoxides
University essay from KTH/Fiber- och polymerteknologiAbstract : Fem metoder har använts för att modifiera barrvedslignin med syftet att öka reaktiviteten av ligninet mot epoxidgrupper. Ligninprover analyserades med NMR och FTIR medan reaktivitet var mätt genom reometri. Metoder som ökade mängden karboxylsyragrupper på ligninet minskade ligninets reaktivitet. READ MORE
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2. Analysis of granulated carbide powder and how it affects pressing
University essay from KTH/MaterialvetenskapAbstract : During the pressing of powder mixtures to make cemented carbide tools, the degree to which the powder spreads to fill the die and to which it compacts is uncertain. This leads to inconsistent dimensions and densities in the finished product. READ MORE
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3. Development of Nickel-Titanium Shape Memory Alloys using Electron Beam Melting
University essay from KTH/MaterialvetenskapAbstract : In this project, the effect of electron beam melting on the behavior of NiTi shape memory alloyshas been studied, with focus on the effects of recycling powder within the process and theprocess parameters used and how “smoking” is affected. Flowability, powder characteristicsand chemical composition have been evaluated using imaging analysis techniques, Hallflowmeter measurements, FT4 powder rheometry and energy dispersive X-ray spectroscopyboth in virgin powder and in recycled powders. READ MORE
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4. Improvement and Development of Powder Spreadability Testing
University essay from KTH/MaterialvetenskapAbstract : With rising interest in metal additive manufacturing and, specifically, in powder bed fusion processes, it is essential to understand relevant process parameters and the behavior of powders used in such processes. At the time of writing, the flow behavior of powders is in the spotlight whereas little research into the spreadability of a powder is being conducted. READ MORE
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5. Molecular Interactions Between Xanthan Gum, Psyllium, Milk Proteins and Starches, and Their Implications on Gluten-Free Bakery Products
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Gluten in bread can cause severe health problems in patients with celiac disease. However, gluten-free substitutions often show impaired quality characteristic like a liquid dough because of a missing gluten-network or accelerated staling due to the high amount of gluten-free starch. READ MORE