The goal of this study was to investigate the optical properties of the prepared polyvinyl chloride (PVC)/zinc oxide (ZnO) nanocomposite films. The PVC/ZnO nanocomposite films consist of the addition of different concentrations with both non-annealed ZnO nanoparticles and ZnO nanoparticles annealed at temperature of 700°C. The PVC/ZnO nanocomposite films by weight concentrations of (0 wt.%, 2.5 wt.%, 5 wt.% and 10 wt.%) have been prepared by the casting method. The optical absorbance and transmittance values of the composites films were measured in the wavelength range between (250 to 1100 nm) at room temperature by using the UV-1800 Shimadzu spectrophotometer. The optical properties (absorption coefficient, dielectric constant, refractive index, and optical conductivity) have been investigated by the ultraviolet (UV) spectrophotometer. The optical parameters (direct optical energy gap, excitation energy for electronic transitions, the dispersion energy, static refractive index, static dielectric constant, optical oscillator strengths, the moments of optical spectrum, linear optical susceptibility, third-order nonlinear optical susceptibility, nonlinear refractive index, high-frequency dielectric constant, the carrier concentration to the effective mass ratio, the long wavelength refractive index and the plasma frequency) were calculated. The results showed that the optical properties behavior of the PVC/ZnO nanocomposite films was found to be dependent on the ZnO concentration, and photon wavelength. In addition, the results of the study show that the optical parameters can be influenced by alter the concentration of the nonannealed and annealed a ZnO nanoparticle in the PVC polymer matrix.
Implementation of linear alkyl benzene sulphonate, LAS, as corrosion inhibitor on the surface of iron metal in acidic media and in the absence and presence of magnetic field has been investigated. Adsorption of inhibitor molecules on iron surface showed Langmuir adsorption isotherms fit in acidic media. In the absence of magnetic field, apparent activation energy values (Ea) in 2.0 M HCl solutions provide evidence of the inhibitory effect of LAS on iron; similarly, the enthalpy of activation values (ΔH≠) was in accordance with activation energy values. Apparent entropy of activation shows that at larger inhibitor concentration, solvent entropy decrease in 1.0 M HCl and solvent entropy increase in 2.0 M HCl were obtained. Furthermore, spontaneity, through equilibrium constant (Kads.) values and free energy value (ΔGads.) of the adsorption process, shows a drastic decrease upon temperature increase. In the presence of magnetic field, lower rates of corrosion, larger activation energies, solvent entropy increase, larger equilibrium constant (Kads.) value, and lower free energy value (ΔGads.) have been investigated.
Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion The sensory evaluation of the sauce prepared From sheep milk using hedonic scale test had higher mean scores than control market sample which was karaki jameed considered as the best quality in Jordan.
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