Three heat resistant cross-linked PVC foam plastics were prepared and their performances were compared with universal cross-linked PVC structural foam. The results show that these three heat resistant foams have higher glass transition temperatures (close to 100 °C) than universal structural foam (83.2 °C). Compared with the universal structural foam, the three heat resistant foams show much hi...

Protein isolate is used in the food industry in order to process and stabilise food foams. Thereforethere has been a great deal of interest and research in order to understand the effect of processingparameters on the functional properties of the isolate. The major purpose of this research is to studythe foamability of the different proteins - starch nano-particle system. The results from exper...

This investigation presents the effect of various parameters on foam stability and its rheological properties. The underlying idea of this experiment is generating of drilling foam with uniform bubbles. The main problem of foam using is controlling its stability during field application. The most important parameters which cause Instability in foam are gravity drainage, gas diffusion and bubble...

The influence of counterions of surfactant on interfacial properties is studied by measuring foamability, foam stability, equilibrium and dynamic surface tension, and surface viscosity. The surfactant chosen is anionic dodecyl sulfate with various counterions, Li(+), Na(+), Cs(+), and Mg(++). Surface tension measurements show a decrease in the following order: LiDS > NaDS > CsDS > Mg(DS)(2). Fo...

Enzymes Immobilization onto different types of the substrate could be helpful in various applicationsof biomedical devices and biosensors. Enzyme activity and stability could be affected by support andmethod of immobilization. In this study, the silver metal foam was successfully synthesized by thesoft-shell method and then was coated with silica. Then, glucose oxidase (GOx) immobilized on nonc...

ABSTRACT: This paper presents the results of studies concerned with the preparation of fresh food foams based on egg white and various hydrocolloids including Iranian gum tragacanth, guar and xanthan gums at different concentrations (0.002-0.040% w/w). The basic physical parameters of the obtained foams such as overrun, stability and morphology of gas bubbles were measured. Viscosity measuremen...

Vacuum foam drying is evaluated as an alternative for lyophilization for enhanced process and storage stability of bovine serum albumin. The protein protective efficiency of different stabilizers was compared in vacuum foam drying and lyophilization. Sucrose mixtures produced better foam characters than mannitol. Unlike calcium lactate, incorporation of polyvinyl pyrrolidone to sucrose synergis...

The objective of this study is to discover a synergistic effect between foam stability in bulk and micro-emulsion phase behaviour to design a high-performance chemical system for an optimized alkaline-surfactant-foam (ASF) flooding for enhanced oil recovery (EOR). The focus is on the interaction of ASF chemical agents with oil in the presence and absence of a naphthenic acid component and in si...

Despite the increasing interest in CO2 foam flooding for enhanced oil recovery applications, it is challenging to have a successful field operation as the performance of the surfactant is often affected by the presence of crude oil and salinity of the water. It is also challenging to dispose of huge amounts of water associated with the field operation. Due to the incompatibility of the produced...

THE EFFECT OF E-GLASS FIBERS AND PHLOGOPITE MICA ON THE MECHANICAL PROPERTIES AND DIMENSIONAL STABILITY OF RIGID PVC FOAMS by Murtatha M. Jamel The University of Wisconsin-Milwaukee, 2015 Under the Supervision of Professor Nidal Abu-Zahra Short E-Glass Fibers (GF) and Phlogopite Mica (M) were used separately and simultaneously to enhance the dimensional stability and mechanical properties of ex...