Searched for: subject%3A%22melting%255C%2Bpoint%22
(1 - 9 of 9)
document
Fischer, H.R. (author), TNO Industrie en Techniek (author)
Micro-thermal analysis (μTATM) is a technique in which thermal analysis is performed on surfaces of test specimens on a small (ca. 2×2 μm) scale. Like any thermal analysis technique, interpretation of results benefits from accurate temperature information and knowledge of the precision of the resultant measurement. However, temperature...
article 2008
document
van der Schaaf, J. (author), Beerkens, R.G.C. (author), TNO Industrie en Techniek (author)
A dynamic model for describing the build-up and breakdown of a glass-melt foam is presented. The foam height is determined by the gas flux to the glass-melt surface and the drainage rate of the liquid lamellae between the gas bubbles. The drainage rate is determined by the average gas bubble radius and the physical properties of the glass melt:...
article 2006
document
Zhu, Q. (author), de With, G. (author), Dortmans, L.J.M.G. (author), Feenstra, F. (author), TNO Industrie (author)
Near net-shape fabrication of hydroxyapatite (HA) glass composites has been attempted by infiltrating a glass into porous HA performs. Main efforts were put to develop glasses that are chemically compatible with HA at elevated temperatures. After extensive investigations in the phosphate and borosilicate systems, glasses of (50-55)SiO2-(20-25...
article 2004
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de Wijk, R.A. (author), Prinz, J.F. (author), Engelen, L. (author), Weenen, H. (author), TNO Voeding (author)
The role of salivary α-amylase in odour, flavour, and oral texture sensations was investigated in two studies in which the activity of salivary amylase present in the mouth of human subjects was either increased by presenting custards with added α-amylase or decreased by presenting custards with added acarbose, an amylase inhibitor. For starch...
article 2004
document
de Wijk, R.A. (author), Polet, I.A. (author), Engelen, L. (author), van Doorn, R.M. (author), Prinz, J.F. (author), TNO Voeding Centraal Instituut voor Voedingsonderzoek TNO (author)
The effects of nonoral sensations, such as visual texture and odor, on the size of the first bite were investigated in a series of studies using specially constructed food delivery cups with lower, from which custards were ingested ("ingested custard"), and upper, from which a custard was viewed and/or smelled ("upper custard") compartments....
article 2004
document
de Klerk, W.P.C. (author), Popescu, C. (author), van der Heijden, A.E.D.M. (author), Prins Maurits Laboratorium TNO (author)
At TNO Prins Maurits Laboratory the characterisation and application of energetic materials is one of the main research topics. In this respect, the activities are focussed on using thermal analysis techniques such as TG/DTA and DSC. Standard DSC and TG/DTA techniques usually apply a linear temperature increase, During this gradual temperature...
article 2003
document
Engelen, L. (author), de Wijk, R.A. (author), Prinz, J.F. (author), Janssen, A.M. (author), van der Bilt, A. (author), Weenen, H. (author), Bosman, F. (author)
The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a...
article 2003
document
TNO BIBRA (author), Scotter, M.J. (author), Castle, L. (author), Massey, R.C. (author), Brantom, P.G. (author), Cunninghame, M.E. (author)
Five food-grade mineral hydrocarbon (MHC) materials; a low melting point wax (LMPW), a synthetic wax (C80W) and three white oils (N15H, N70H and P70H) were administered orally to female Fischer-344 rats for 28 and 90 days at a dose level of 2% in the diet. Tissues were examined at autopsy for any treatment-related histopathological changes. The...
article 2003
document
Faber, A.J. (author)
Advanced experimental techniques to measure the spectral absorption and oxidation state of silicate glass melts are described. Exemplary results of the characterisation of industrial glass melts by these two methods are presented. The technological impact of the high-temperature optical properties and oxidation state of glass melts on radiative...
article 2002
Searched for: subject%3A%22melting%255C%2Bpoint%22
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