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Analysis of Structural Changes in Starch- Aluminosilicate Binder and Molding Sand with its Participation after Physical Curing

100%

Kaczmarska K. , Grabowska B. , Cukrowicz S. , Bobrowski A. , Żymankowska-Kumon S.

Archives of Foundry Engineering

2018

tom Vol. 18, iss. 3

138--143

The organo-inorganic commercial binder Albertine F/1 (Hüttenes-Albertus) constituting the starch-aluminosilicate mixture was directed to structural studies. The paper presents a detailed structural analysis of the binder before and after exposure to physical curing agents (microwaves, high temperature) based on the results of infrared spectroscopy studies (FTIR). An analysis of structural changes taking place in the binder system with the quartz matrix was also carried out. Based on the course of the obtained IR spectra, it was found that during the exposure on physical agents there are structural changes within the hydroxyl groups in the polymeric starch chains and silanol groups derived from aluminosilicate as well as in the quartz matrix (SiO2). The curing of the molding sand takes place due to the evaporation of the solvent water and the formation of intramolecular and intermolecular cross-linking hydrogen bonds. Type and amount of hydrogen bonds presence in cured molding sand have an impact on selected properties of molding sand. Results indicates that for molding sand with Albertine F/1 during conventional heating a more extensive network of hydrogen bonds is created.

Ocena utleniania tluszczu w produktach spozywczych podczas ogrzewania konwencjonalnego oraz w kuchence mikrofalowej

60%

Regulska-Ilow B. , Ilow R. , Szymczak J.

Bromatologia i Chemia Toksykologiczna

1996

tom 29

nr 2

123-128

Oceniono zawartość pierwotnych i wtórnych produktów utleniania w tłuszczu wyekstrahowanym z soi, mięsa wieprzowego i filetów ze śledzia. Produkty te zostały poddane obróbce termicznej metodą konwencjonalną i w kuchence mikrofalowej.

Peroxide and aldehyde content in the soya, pork and herring fillets were compared in microwave-cooked and boiled products with that of the unprocessed materials. The microwave-cooked product fats are subject to less oxidation changes than the fats of the products prepared by the conventional methods. For the microwave-processed soya fats and for the microwave-processed or boiled pork fats the "Totox" index of "10" (the limit for good quality of fats) was not exceeded. All fish fat oxidation indices, both for the processed and unprocessed products, exceeded the values usually considered to constitute the limit for good fat quality.