Ministry of Supply

About: Ministry of Supply is a based out in . It is known for research contribution in the topics: Polarography & Bacillus (shape). The organization has 416 authors who have published 355 publications receiving 8951 citations. The organization is also known as: MoS.

Basic Physical Properties Relied upon in the Frozen Stress Technique

Abstract: The “Stress Freezing” method is a useful means of solving problems of three-dimensional stress by photo-elasticity.The method makes use of the fact that some thermo-setting resins having photo-elastic properties possess considerable residual thermo-plasticity. When softened by heat they obey Hooke's law, though the Young's modulus is, of course, very much reduced. At a given temperature, the birefringence, as well as the strain, has been shown to be proportional to the stress.Both strain and birefringence persist after cooling and unloading, and even after slicing the model. This behaviour is illustrated by means of a simplified concept.In the U.S.A., Glyptal resin is used (Bakelite B.T. 61 893), but this material cannot be had in thicknesses greater than 1 inch. Glass-clear phenol-formaldehyde resin (Catalin 800), which gives a higher stress-optical coefficient, can be had in larger sizes.The properties of both materials are compared, and troubles such as “rind effect” are discussed.Some experimental res...

The preparation of mixed benzyl pyridine isomers on a pilot plant scale

Abstract: A semi-technical method of preparing a mixture of 2 and 4-benzyl pyridines at the rate of several cwt. per week utilizing the reaction between benzyl chloride and pyridine is described Satisfactory control of the reaction on the 1 cwt. batch size was obtained by the use of circulating hot oil as the reaction vessel heating medium.

Effect of substitution of wheat flour with quinoa flour on quality of pan bread and biscuit

Abstract: This study was carried out to investigate the effect of partial substitution (5, 10 and15%) of wheat flour (72% ext.) by whole meal quinoa flour (QF) on quality parameter of pan bread. QF contained the highest percentage of protein, Lipids, ash and crude fiber. Also, QF contained the highest amount of essential amino acids such as (threonine, methionine, lysine and histidine). From the results, it could be seen that, water absorption and degree of softening increased by increasing the substitution levels, but stability, resistance to extensions and energy of dough decreased. The addition of QF adversely affected on the specific volume of pan bread. The lightness (L*) and yellowness (b*) of pan bread decreased, but redness (a*) increased gradually by increasing QF. Evaluation of the organoleptic properties of pan bread revealed that no significant differences (P≥0.05) between control sample and bread samples contained QF for taste and summitry form. The bread contained QF had higher score for crust color, pore size and overall acceptability than control sample. Hardness (g) of pan bread increased and springiness decreased gradually during storage of bread at (25˚c ±2). The rate of staling of bread contained QF lower than control sample. Gluten – free biscuit made from 100%QF contained the highest percentage of protein, lipids, ash and crude fiber compared to that of corn and rice – quinoa composite flour. The addition of corn and rice flour adversely affected on the thickness, diameter and spread ratio. The highest spread ratio was noticed in the biscuit made from 100% QF. It is worth mentioning that the biscuit made from 100 % QF or that of corn and rice – quinoa composite flour gave the biscuit with sensory acceptable. On the other hand, it could be noticed to that the biscuit contained high level of quinoa flour was darker in compared to another samples.