This study examines the effect of substituted concentration on the structure and magnetic properties of Y3Fe5-xInxO12 (x = 0.1 ÷ 0.7) powder samples prepared using the sol-gel method. The morphological properties of the samples were analysed using XRD, SEM. The single phase of garnet was obtained in x = 0.1 ÷ 0.6 samples. The lattice parameters of the samples exhibit a linear increase with the increasing In3+ content, which can be explained by a substitution of In3+ ions for Fe3+ ions, considering the larger ionic radius of In3+ compared with that of Fe3+. Crystallite sizes were determined via the XRD data which are of 38 – 49 nm while the particle sizes were estimated from SEM images to be in range of 50 - 100 nm. Magnetization and Curie temperature of the single phase samples were studied by magnetization curves in fields up to 10 kOe and in the temperature range from 80 K to 560K. With the increase of In3+, the magnetization gradually increases while the Curie temperature decreases due to the occupation of In atoms at the a sites and the reduction of intersublattice interaction, respectively. Keywords: Yttrium iron garnet, Indium substitution, cation distribution, magnetization, Curie temperature. References[1] R. L. Streever, Anisotropic exchange in ErIG, Journal of Magnetism and Magnetic Materials 278 (1-2) (2014) 223-230.[2] N.I. Tsidaeva, The magnetic and magnetooptical properties of Y-substituted erbium iron garnet single crystals, Journal of Alloys and Compounds 374 (1-2) (2004) 160-164.[3] Y.Nakata, T. Okada, M. Maeda, S. Higuchi and K. Ueda, Effect of oxidation dynamics on the film characteristics of Ce:YIG thin films deposited by pulsed laser deposition, Optics and Lasers in Engineering 44 (2) 2006, 147-154.[4] M. Laulajainen, P. Paturi, J. Raittila, H. Huhtinen, A.B. Abrahamsen, N.H. Andersen and R. 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The main objective of this study was to investigate the effect of different temperature of hot air drying on the qualities of ginger powder included chemical content, colour parameters and colour sensory quality. The drying experiments were carried out at four air temperature of 50, 60, 70 and 80oC. The colour parameters for colour change of the materials were quantified by the Hunter L (whiteness/darkness), a (redness/greenness) and b (yellowness/blueness) system. These values were also used for calculation of total change (DE). A consumer preference test was conducted with 80 consumers to assess the colour quality of 04 ginger powders. The results showed that the decreasing of essential oils content at low drying temperature is higher than at high temperature. While the fats content was significantly decreased during drying at high temperature as compared with low temperature due to oxidation process of fat occurring at high temperature. The ginger powder was dried at high temperature showed a highly reduced content of protein and carbohydrate. Least Squares regression was used to determine the relationship between colour sensory scores of consumer taster and quantification of three Hunter parameters. In that, variable “L” and “b” could be distributed to increasing while variable “a” contributory decrease the colour quality of ginger powder products. The zero-order, first-order and quadratic models were used to explain the colour change kinietics during hot drying ginger slices at 50oC and it was observed that L, b and a were fitted to quadratic model.
Áp dụng theo quy định c ủa WHO, tính ổn định hàng năm của vắc xin sởi, vắc xin phối hợp sởi-rubella được tiến hành từ năm 2015 tại POLYVAC trên các lô sản xuất đầu tiên của năm với mục đích đánh giá tính ổn định về chất lượng và quy trình sản xuất của vắc xin do POLYVAC sản xuất. Các thử nghiệm về hiệu giá; độ ẩm tồn dư; cảm quan và pH được thực hiện trên hai loại vắc xin MVVAC và MRVAC bảo quản ở nhiệt độ 2-8 0C. Các số liệu được thu thập và đánh giá ở các thời điểm 0 năm, 1 năm, 2 năm kể từ ngày sản xuất. Kết quả cho thấy, các lô thử nghiệm đều cho kết quả nằm trong khoảng tiêu chuẩn ở tất cả các thử nghiệm và các thời điểm thực hiện.
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