pinch technology is one of the best methods for designing a multi stream heat exchanger(mshe) through a network; current pinch-based methods, however, lead to a larger and more complicateddesign problems. the major drawback of the current methods is they result in designs having more individual mshe sections than essential, correspond to the enthalpy intervals on temperature vs. enthalpy diagra...

Background. Marination is a good method to enhance attractiveness of chicken wings, which are considered by consumers as least attractive. Sensory value of marinated wings is dependent largely on the flavour of skin, because they contain proportionally more skin than other carcass elements. Moreover, skin constitutes a natural barrier, which may facilitate or hinder the penetration of marinade ...

Abstract Recently, one of the authors suggested calculating void fraction, an essential element in thermalhydraulics, working with the ‘thermodynamic’ quality instead of the usual ‘flow’ quality. However, the standard heat balance is currently stated as a function of the ‘flow’ quality. Therefore, we should search a new energy balance between the mixture enthalpy, based on ‘thermodynamic’ quali...

Starch and proteins are major components in the wheat endosperm that affect its end product quality. Between the two textural classes of wheat i.e. hard and soft, starch granules are loosely bound with the lipids and proteins in soft wheat due to higher expression of interfering grain softness proteins. It might have impact on starch granules properties. In this work for the first time the phys...

The interaction between isatin-β-thiosemicarbazone (IBT) and calf thymus DNA (CT-DNA) was investigated in physiological buffer (pH 7.4) using Neutral Red (NR) dye as a spectral probe by UV–Vis absorption and fluorescence spectroscopy, as well as viscosity measurements. The IBT is stabilized by intercalation in the DNA ( K [IBT –DNA] =1.03×105 M−1), and displaces the NR dye from the NR–DNA comple...

the armaticity of 5 methylcytosine tautomers in the gas phase has been studied and the chemical structures of related tautomers are investigated . the electronic energy, enthalpy and free energy of each tautomer are also estimated at the b3lyp/6-31 g* // b3lyp/6-31 g* and mp2 / 6-31 g* // mp2 / 6-31 g* levels

The liquid-phase enthalpy of mixing for Al–Tb alloys is measured for 3, 5, 8, 10, and 20 at% Tb at selected temperatures in the range from 1364 to 1439 K. Methods include isothermal solution calorimetry and isoperibolic electromagnetic levitation drop calorimetry. Mixing enthalpy is determined relative to the unmixed pure (Al and Tb) components. The required formation enthalpy for the Al3Tb pha...

The unfolding enthalpy of the pH 4 molten globule from sperm whale apomyoglobin has been measured by isothermal titration calorimetry, using titration to acid pH. The unfolding enthalpy is close to zero at 20 degrees C, in contrast both to the positive values expected for peptide helices and the negative values reported for holomyoglobin and native apomyoglobin. At 20 degrees C, the hydrophobic...