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    Wyświetlanie 1-3 z 3
    Tytuł:
    Synthesis and characterization of iron oxide magnetic nanoparticles
    Autorzy:
    Surowiec, Z.
    Budzyński, M.
    Durak, K.
    Czernel, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/147402.pdf
    Data publikacji:
    2017
    Wydawca:
    Instytut Chemii i Techniki Jądrowej
    Tematy:
    Mössbauer effect
    superparamagnetic nanoparticles
    Opis:
    Small particles of magnetite, i.e. 7.5, 13.4 and 14.1 nm in diameter, were obtained by the method of co-precipitation. The crystal structure and size distributions were determined by means of transmission electron microscopy and X-ray diffraction. The magnetic properties of the nanoparticles were tested by Mössbauer spectroscopy within the temperature range from 3 K to room temperature (RT). The Mössbauer study of magnetic nanoparticles reveals relaxation behaviour related to the existence of the superparamagnetic phase. The blocking temperature depends on the sizes of the nanoparticles and the ammonia concentration.
    Źródło:
    Nukleonika; 2017, 62, 2; 73-77
    0029-5922
    1508-5791
    Pojawia się w:
    Nukleonika
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Texture characteristics of raw rapeseed honey after storage at room temperature or freezing and heating up to 50°C
    Autorzy:
    Florek, M.
    Kędzierska-Matysek, M.
    Teter, A.
    Matwijczuk, A.
    Czernel, G.
    Skałecki, P.
    Domaradzki, P.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082674.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    rapeseed honey
    storage
    temperature
    rheology
    texture
    Opis:
    The effects of storing honey for 18 months at room temperature or in a freezer as well as the impact of heating it to different temperatures (30, 40 and 50°C) were studied. The rheological parameters of fresh rapeseed honey were compared to those of the non-stored and unheated samples (control). The storage temperature significantly influenced the rheological behaviour of the honey (except adhesiveness). Higher values of all textural parameters were found in frozen honey in comparison with control and room temperature samples. However, in comparison with the control samples, higher values (around twice) of the dynamic viscosity, firmness, work and adhesive force were produced by honey stored at room temperature. Thermal treatment of the honey heated at 30, 40 and 50°C influenced a continuous decrease in all of the textural properties (with the exception of the cohesive force) compared to the control samples (20°C). The average change in the texture-temperature coefficient for dynamic viscosity, firmness, work, adhesiveness and adhesive force from 20 to 50°C was similar (between 6.62 and 4.09%). Significant, very close and positive Spearmen’s rank correlations (0.894 ≤ rS ≤ 0.987) were observed for dynamic viscosity, firmness, work, adhesiveness and adhesive force. Lower correlations (0.524 ≤ rS ≤ 0.684) were found between the cohesive force and all of the other textural properties.
    Źródło:
    International Agrophysics; 2020, 34, 1; 57-64
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Antimicrobial efficacy of mixtures of silver nanoparticles and polyhydric alcohols against health-promoting bacteria
    Autorzy:
    Czernel, G.
    Wasko, A.
    Gustaw, K.
    Kaminski, D.M.
    Matwijczuk, A.P.
    Nowicka, A.
    Matwijczuk, A.S.
    Oniszczuk, T.
    Arczewska, M.
    Karcz, D.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082604.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    silver nanoparticles
    antimicrobial effect
    healthpromoting
    bacteria
    polyhydric alcohols
    packaging
    Opis:
    In the present study, the effectiveness of a mixture of silver nanoparticles with polyhydric alcohols (glycerol, erythritol, mannitol and xylitol) against six species of healthpromoting bacteria have been examined. Synthesis of silver nanoparticles was carried out using trisodium citrate as the reducing and stabilizing agent. The nanoparticles were characterized by electronic absorption, scanning electron microscopy and powder X-ray diffraction measurements. Electronic absorption spectrum revealed high uniform of synthesized nanoparticles. Practically no aggregation was observed when nanoparticles were mixed with polyhydric alcohols, suggesting weak interaction between ingredients of the mixture. Spherical silver nanoparticles, as depicted by scanning electron microscopy, were found to have diameters in the range of 10 to 30 nm; mean diameter was 18 ± 4 nm. The X-ray diffraction pattern of the prepared samples indicated the face-centred cubic crystalline structure of the metallic silver nanoparticles. In biological study, quite interesting protective effect of polyalcohols on the growth inhibition of health-promoting bacteria by silver nanoparticles was observed. The most substantial protective effect of the tested silver nanoparticles-polyalcohol mixtures was estimated for B. bifidum, L. paraplantarum, and L. phamnosus species.
    Źródło:
    International Agrophysics; 2019, 33, 4; 473-480
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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