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Inder Pal Singh Kapoor
Researcher at Deen Dayal Upadhyay Gorakhpur University
Publications - 49
Citations - 768
Inder Pal Singh Kapoor is an academic researcher from Deen Dayal Upadhyay Gorakhpur University. The author has contributed to research in topics: Thermal decomposition & Thermogravimetry. The author has an hindex of 15, co-authored 49 publications receiving 706 citations. Previous affiliations of Inder Pal Singh Kapoor include Indian Institute of Technology Roorkee.
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Nanocrystalline Transition Metal Oxides as Catalysts in the Thermal Decomposition of Ammonium Perchlorate
TL;DR: In this article, Nanocrystalline transition metal oxides (NTMOs) have been successfully prepared by three different methods: novel quick precipitation method, surfactant mediated method and reduction of metal complexes with hydrazine as reducing agent (Mn2O3).
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Studies on energetic compounds. Part 8 : Thermolysis of salts of HNO3 and HClO4
TL;DR: The thermolysis of various substituted ammonium salts of nitric and perchloric acids has been reviewed and it has been observed that the proton transfer process do play a major role during thermolyses of these salts.
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Kinetics of Thermal Decomposition of Ammonium Perchlorate with Nanocrystals of Binary Transition Metal Ferrites
TL;DR: In this article, a coprecipitation method was used to obtain the average particle size by using Scherrer's equation for BTMF nanocrystals of formula MFe2O4 (M=Cu, Co, Ni) and characterized by X-ray diffraction.
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Studies on energetic compounds. Part 16. Chemistry and decomposition mechanisms of 5-nitro-2,4-dihydro-3H-1,2,4-triazole-3-one (NTO).
TL;DR: The present review deals with the chemistry and thermolysis of NTO and plausible decomposition pathways have been described and methods of detection as well as safe disposal ofNTO have been mentioned.
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Effect of volatile oil and oleoresin of anise on the shelf life of yogurt
TL;DR: Yogurt (prepared from buffalo's milk) samples treated with anise volatile oil and its oleoresin (ethanol) at varying concentrations were stored up to 20 days at 4 − 1C as discussed by the authors.