The Experts below are selected from a list of 1452 Experts worldwide ranked by ideXlab platform
Zhou Yua - One of the best experts on this subject based on the ideXlab platform.
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Effects of concrete lasting properties by compounding polycarboxylic type superplasticizer with retarders
2009Co-Authors: Zhou YuaAbstract:The composition effect of polycarboxylic type superplasticizer with some retarders such as Sodium Hexametaphosphate,Sodium tripolyphosphate,lignine sulfoacid calcium,calcium gluconate were studied on concrete lasting propert ies.Research results show: compared with only using polycarboxylic type superplasticizer,compositing appropriate retarder could reduce the chlorideion diffusion coefficient of 56 d concrete and markedly improve its impermeability.
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Study on effects of concrete performance by compounding polycarboxylic type superplasticizer with retarders
2009Co-Authors: Zhou YuaAbstract:The composition effect of polycarboxylic type superplasticizer with some retarders such as Sodium Hexametaphosphate,Sodium tripolyphosphate,lignine sulfoacid calcium,calcium gluconate were studied on concrete work performance and concrete mechanic performance.The research result showed: compared with only using polycarboxylic type superplasticizer,in the same amount of polycarboxylic type superplasticizer,the kind and quantity of retarder could influence the compressive strength of 3 d,7 d and 28 d concrete.
Jie Zhu - One of the best experts on this subject based on the ideXlab platform.
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Effects of Sodium Hexametaphosphate, Sodium tripolyphosphate and Sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
Food chemistry, 2020Co-Authors: Lan Zhang, Iftikhar Solangi, Linsen Zan, Jie ZhuAbstract:Abstract Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, Sodium tripolyphosphate, Sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic force microscopy was used to observe the microscopic protein surface. SDS-PAGE was carried out to determine the proteolysis of myofibrillar protein. The solubility and surface hydrophobic bond of myofibrillar protein was highly increased and the diameter decreased by SHMP, TSPP, STPP. Reactive sulfhydryl groups increased after SHMP addition, but slightly decreased in STPP and TSPP treated MP. TSPP and STPP had the same effect on myofibrillar microstructure and was different from SHMP. Three phosphates all caused MP unfolding. The MP gel complexity was increased, and roughness was decreased after phosphates addition, indicating phosphates helped to construct a more ordered and smoother gel microcosmic surface.
Lan Zhang - One of the best experts on this subject based on the ideXlab platform.
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Effects of Sodium Hexametaphosphate, Sodium tripolyphosphate and Sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
Food chemistry, 2020Co-Authors: Lan Zhang, Iftikhar Solangi, Linsen Zan, Jie ZhuAbstract:Abstract Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, Sodium tripolyphosphate, Sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic force microscopy was used to observe the microscopic protein surface. SDS-PAGE was carried out to determine the proteolysis of myofibrillar protein. The solubility and surface hydrophobic bond of myofibrillar protein was highly increased and the diameter decreased by SHMP, TSPP, STPP. Reactive sulfhydryl groups increased after SHMP addition, but slightly decreased in STPP and TSPP treated MP. TSPP and STPP had the same effect on myofibrillar microstructure and was different from SHMP. Three phosphates all caused MP unfolding. The MP gel complexity was increased, and roughness was decreased after phosphates addition, indicating phosphates helped to construct a more ordered and smoother gel microcosmic surface.
Claire Peyratout - One of the best experts on this subject based on the ideXlab platform.
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Dispersion of phyllosilicates in aqueous suspensions: Role of the nature and amount of surfactant
Journal of Colloid and Interface Science, 2014Co-Authors: Nadia Houta, Gisèle Laure Lecomte-nana, Nicolas Tessier-doyen, Claire PeyratoutAbstract:Hypotheses The present work aims at investigating the effect of pH values and additives on the dispersion of two 1:1 dioctahedral phyllosilicates in the presence of water. Two model clays are used for this purpose, BIP kaolin and NZCC halloysite, presenting the same surface chemistry but different morphologies. The effect of Sodium Hexametaphosphate, Sodium silicate and Sodium carbonate is discussed. Experiments Kaolin and halloysite powders were first characterized using X-ray diffraction, thermogravimetric analysis and scanning electron microscopy. Subsequently, suspensions containing 8 mass% of each clay were prepared with or without additives. Experimental measurements regarding the pH values, the zeta potential and the rheological behavior were performed to determine the most suitable additive. Findings Results show that the conformation of halloysite particles changes regarding pH values of suspensions and is strongly related to the surface charges of these particles. At their natural pH values, halloysite and kaolin suspensions exhibit zeta potentials equal to −50 and −20 mV respectively. This trend indicates that halloysite-based suspensions are well dispersed compared to kaolin-based suspensions. Sodium Hexametaphosphate is the most suitable dispersant for both clays. The rheological characterization regarding further applications in casting process indicates a shear-thinning behavior for all studied compositions.
Iftikhar Solangi - One of the best experts on this subject based on the ideXlab platform.
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Effects of Sodium Hexametaphosphate, Sodium tripolyphosphate and Sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
Food chemistry, 2020Co-Authors: Lan Zhang, Iftikhar Solangi, Linsen Zan, Jie ZhuAbstract:Abstract Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, Sodium tripolyphosphate, Sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic force microscopy was used to observe the microscopic protein surface. SDS-PAGE was carried out to determine the proteolysis of myofibrillar protein. The solubility and surface hydrophobic bond of myofibrillar protein was highly increased and the diameter decreased by SHMP, TSPP, STPP. Reactive sulfhydryl groups increased after SHMP addition, but slightly decreased in STPP and TSPP treated MP. TSPP and STPP had the same effect on myofibrillar microstructure and was different from SHMP. Three phosphates all caused MP unfolding. The MP gel complexity was increased, and roughness was decreased after phosphates addition, indicating phosphates helped to construct a more ordered and smoother gel microcosmic surface.