And Arrival, with its weighty meditations on humanity's instinct for conflict and potential for cooperation, couldn't be a more crystalline reflection of our cultural moment.
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It's still magnetically driven sound reproduction, but the thin film used in planar magnetic models can be moved in a more uniform, consistent fashion, resulting in higher accuracy, lower distortion, and more crystalline detail.
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They are, however, often easier to handle, and yield derivatives that are more crystalline than those of the alkoxides.
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Plasma electrolytic oxidation is a similar process, but where higher voltages are applied. This causes sparks to occur and results in more crystalline/ceramic type coatings.
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Ceramics can vary in opacity from very translucent to very opaque. In general, the more glassy the microstructure (i.e. noncrystalline) the more translucent it will appear, and the more crystalline, the more opaque.
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Aged waffle samples displayed a starch retrogradation peak that increased with storage time due to the fact that more crystalline structures were present. Starch retrogradation is mentioned previously in this paper. The enthalpy value for melting of starch crystals increased with storage time as well.
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Conditions for spin coating and evaporation affect device efficiency. Solvent and additives influence donor- acceptor morphology. Additives slow down evaporation, leading to more crystalline polymers and thus improved hole conductivities and efficiencies. Typical additives include 1,8-octanedithiol, ortho-dichlorobenzene, 1,8-diiodooctane (DIO), and nitrobenzene.
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It is sometimes classified as a mineraloid. Though obsidian is usually dark in color, similar to mafic rocks such as basalt, obsidian's composition is extremely felsic. Obsidian consists mainly of SiO2 (silicon dioxide), usually 70% by weight or more. Crystalline rocks with a similar composition include granite and rhyolite.
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PTFE has a higher melting point and is more crystalline than PCTFE, but the latter is stronger and stiffer. Though PCTFE has excellent chemical resistance, it is still less than that of PTFE. . PCTFE has lower viscosity, higher tensile strength and creep resistance than PTFE. PCTFE is injection-moldable and extrudable, whereas PTFE is not.
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The effect of gluten proteins during cooling and storage is still unclear. It is possible that gluten proteins influence croissant firming through the loss of plasticizing water, which increases the stiffness of the gluten network. Starch plays a major role in the degradation of croissants during storage. Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more crystalline structure.
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After being harvested the bulbs were pit-roasted or boiled. A pit-cooked camas bulb looks and tastes something like baked sweet potato, but sweeter, and with more crystalline fibers due to the presence of inulin in the bulbs. The eating of too many such baked bulbs - especially if undercooked - can cause excessive flatulence, due to their containing inulin and other oligosaccharides. When dried, the bulbs could be pounded into flour.
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Possible mud volcano in Acidalia Planitia Cone-shaped features with higher albedo than surrounding rocks litter the surface of Acidalia Planitia. The most similar terrestrial feature to these formations are mud volcanoes. On Mars, mud volcanoes have an average diameter of ~1 km and a relief of 10 to 180 meters. Their higher albedo is a result of more crystalline iron oxides than the rest of Acidalia Planitia.
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Glass-ceramics are polycrystalline materials produced through controlled crystallization of base glass. Glass-ceramic materials share many properties with both glasses and ceramics. Glass-ceramics have an amorphous phase and one or more crystalline phases and are produced by a so-called "controlled crystallization" in contrast to a spontaneous crystallization, which is usually not wanted in glass manufacturing. Glass-ceramics have the fabrication advantage of glass, as well as special properties of ceramics.
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Hydrous ferric oxides, also called hydrous iron oxides and iron(III) oxide- hydroxides are hydrous oxide inorganic compounds. They may be found as a class of minerals that form from the weathering of minerals that contain iron (Fe) and hydroxides (OH−), and weakly bound water. They are poorly crystalline, highly porous and have large surface areas. They usually occur as very small particles and tend to become more crystalline as they age because they are thermodynamically unstable.
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A high strength glass-ceramic cook-top with negligible thermal expansion. Glass-ceramic materials share many properties with both glasses and ceramics. Glass-ceramics have an amorphous phase and one or more crystalline phases and are produced by a so-called "controlled crystallization", which is typically avoided in glass manufacturing. Glass-ceramics often contain a crystalline phase which constitutes anywhere from 30% [m/m] to 90% [m/m] of its composition by volume, yielding an array of materials with interesting thermomechanical properties.
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The water released by this reaction either remains in the pores, is associated with the framework similarly to zeolitic water, or can be released and removed. Several 3D-frameworks are described in the book 'Geopolymer Chemistry and Applications'.See: Structural frameworks and chemical mechanisms, in Davidovits' book Geopolymer Chemistry and Applications, Sections 8.6-8.7. After dehydroxylation (and dehydration), generally above 250 °C, geopolymers become more and more crystalline (right in the picture) and above 500-1000 °C (depending on the nature of the alkali cation present) crystallise and have X-ray diffraction patterns and framework structures identical to their geological analogues.
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Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure. The linear chains place themselves parallel and form hydrogen bridges.
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A pit-cooked camas bulb looks and tastes something like baked sweet potato, but sweeter, and with more crystalline fibers due to the presence of inulin in the bulbs—an oligosaccharide responsible for the copious flatulence caused by excessive consumption or consumption of undercooked bulbs. Bulbs can also be dried and pounded into flour, which can be used for baking or as a thickener.Doherty, Craig A.;Doherty, Katherine M. Plateau Indians, Infobase Publishing, 2008, p.42, Native American tribes who ate camas include the Nez Perce, Cree, Coast Salish, Lummi, and Blackfoot tribes, among many others.
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Solid materials typically have one melting point, the Tm, above which the material loses internal molecular ordering and becomes a liquid. Polymers have both a melting temperature Tm and a glass transition temperature Tg. Above the Tm, the polymer chains lose their molecular ordering and exhibit reptation, or mobility. Below the Tm, but still above the Tg, the polymer chains lose some of their long-range mobility and can form either crystalline or amorphous regions. In this temperature range, as the temperature decreases, amorphous regions can transition into crystalline regions, causing the bulk material to become more crystalline over all.
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It is a semi-frozen dessert of sugar, water, and flavorings originally from the island, and is commonly associated with Messina or Catania, even though there is no evident proof that it hails from any particular Sicilian city. Related to sorbet and italian ice, in most of Sicily it has a coarser, more crystalline texture. Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. The chapter is an essay first published in June 1996.
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Mechanical properties of cellulose in primary plant cell wall are correlated with growth and expansion of plant cells. Live fluorescence microscopy techniques are promising in investigation of the role of cellulose in growing plant cells. A triple strand of cellulose showing the hydrogen bonds (cyan lines) between glucose strands Cotton fibres represent the purest natural form of cellulose, containing more than 90% of this polysaccharide. Compared to starch, cellulose is also much more crystalline. Whereas starch undergoes a crystalline to amorphous transition when heated beyond 60–70 °C in water (as in cooking), cellulose requires a temperature of 320 °C and pressure of 25 MPa to become amorphous in water.
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It was accepted by the Internaltional Mineralogical Association and given the name "decagonite." Three more crystalline minerals were also discovered and named after colleagues involved in Steinhardt's quasicrystal research: “hollisterite,” for Princeton petrologist Lincoln Hollister; “kryachkoite,” for Russian geologist Valery Kryachko; and “stolperite,” for Caltech's former provost Ed Stolper. Girih tile quasicrystal pattern on right half of spandrel at Darb-e Imam Shrine Other contributions to the field: Steinhardt and his collaborators have made significant contributions to understanding the quasicrystals’ unique mathematical and physical properties , including theories of how and why quasicrystals form and their elastic and hydrodynamics properties. Peter J. Lu and Steinhardt discovered a quasicrystalline Islamic tiling on the Darb-e Imam Shrine (1453 A.D.) in Isfahan, Iran constructed from girih tiles.
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