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Best results in : Research Potential Pokaż wszystkie wyniki (3)
Search results for: STEARIC ACID
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Zespół ekoinżynierii i silników spalinowych
Research PotentialWysokosprawne, proekologiczne napędy i systemy konwersji energii
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Katedra Zarządzania Jakością i Towaroznawstwa
Research PotentialZakład Towaroznawstwa * analiza etykiet i projekty nowych opakowań wybranych produktów spożywczych, * badania nad sensorami smaku, * analiza jakości produktów spożywczych, * wybrane zagadnienia z ekologii i ochrony środowiska naturalnego w aspekcie integracji z Unią Europejską. Zakład Zarządzania Jakością * zarządzanie jakością, TQM; * systemy zarządzania jakością, środowiskiem, BHP oraz bezpieczeństwem informacji; * systemy...
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Katedra Technologii Leków i Biochemii
Research PotentialRacjonalne projektowanie, synteza i badanie właściwości biologicznych nowych związków o działaniu przeciwnowotworowym lub przeciwgrzybowym
Best results in : Business Offer Pokaż wszystkie wyniki (1)
Search results for: STEARIC ACID
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Laboratorium Inżynierii Jakości LAB Q
Business Offer1. Six sigma – podstawy 2. Six Sigma – wybrane narzędzia (m.in. analiza rozkładu - rozkład normalny/dwumianowy, normalizacja rozkładu – centralne twierdzenie graniczne) 3. Six Sigma - testowanie hipotez (rozróżnianie grup komponentów na podstawie pomiarów i analizy statystycznej) z wykorzystaniem programu Minitab 4. Analiza systemów pomiarowych (MSA) dla pomiarów powtarzalnych z wykorzystaniem programu Minitab (m.in. Gage R&R...
Other results Pokaż wszystkie wyniki (9)
Search results for: STEARIC ACID
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Thermal energy storage using stearic acid as PCM material
PublicationThis work presents an experimental study of thermal energy storage by use of PCM. The aim of the study was to establish the influence of different inlet temperature of heat transfer fluid (HTF) and different Reynolds number of HTF on intensity of charging process. The PCM used in this study was stearic acid and water was used as HTF. A copper helical coil mounted in cylindrical container served as a heat transfer surface.
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Stability Investigation of the PCM Nanocomposites
PublicationEnsuring the stability is a key issue to be solved for the technical application of nanocomposites. In this work, fatty acid P1801 served as base phase change material (PCM)P1801, and its main ingredients are palmitic acid (58%) and stearic acid (38%). Titania (TiO2) and alumina (Al2O3) with mass concentrations of 1% and 5% were selected as nanoparticles, while polyvinylpyrrolidone (PVP) or oleic acid (OA) with mass concentrations...
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Stability investigation of the PCM nanocomposites
PublicationIn present study was showed the results of research the stability of nanoPCMs in terms of types and concentrations of surfactant used. For stearic acid has been added PVP or oleic acid in concentrations of 0%, 5% and 10%. Nanoparticles TiO2 and Al-2O3 in concentration of 1% were chosen to be researched in this test. The mixing of nanocomposites has been done in an ultrasonic scrubber in which the samples were placed for 45 mins....
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New empirical correlations for the viscosity of selected organic phase change materials
PublicationAlthough there are many methods and instruments for measuring viscosity, it is still difficult to determine a reliable value of the dynamic viscosity of complex chemicals such as paraffins and fatty acids. This is due to the complex and heterogeneous structure of these compounds in the case of commercial products. On the other hand, the measuring instrument should be selected very carefully, including its measuring principle and...
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INVESTIGATION OF SOUR SUBSTANCES BY FIVE-CHANNEL POTENTIOMETRIC TASTE SENSOR CONTAINING ALL-SOLID-STATE- ELECTRODES (ASSEs)
PublicationAn elaboration of taste sensor for discrimination of different food products is of great importance for food industry. Potentiometric taste sensor containing ion selective electrodes with lipid/polymer membranes has already been applied commercially in food industry. However, time-consuming and demanding preconditioning method of ions selective electrodes as well as maintenance of electrodes’ bodies are disadvantages of this taste...