Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
7
From page
269
To page
275
Abstract
The following thermophysical properties were determined for the magnesium alloys AZ 91 and AM 60: The density in the temperature range 30–500 °C, the specific heat capacity including the melting range, the melting point temperature, and the melting enthalpy. The following devices were used: NETZSCH DSC 404C Pegasus, NETZSCH DIL 402C as well as SETARAM TGDTA92 for thermogravimetric investigations within the melting range. The difficulties which arose, in particular, as a result of the reactivity of magnesium during the investigations are presented in addition to the results.
Journal title
Food Microbiology
Serial Year
2002
Journal title
Food Microbiology
Record number
1190834
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