Displaying publications 41 - 60 of 177 in total

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  1. Fulltext Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality
    Noor Raihana, A.R., Marikkar, J.M.N., Jaswir, I., Nurrulhidayah, A.F., Miskandar, M.S.
    International Food Research Journal, 2017;24(101):0-0.
    MyJurnal
    A study was carried out to compare the cookie dough properties and cookie quality made out
    of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious
    restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin
    (PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as
    replacement. The effect of these formulated plant-based shortenings and LD shortening were
    compared on dough rheological properties and cookie quality. Rheology and hardness of the
    cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated
    with TA while cookie surface colors were measured using the CIE L*a*b* colorimetric system.
    Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the
    best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest
    similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour.
    As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the
    halal and toyyiban requirements.
    Matched MeSH terms: Hardness
  2. Improvement of colloidal stability in colloidal processing for highly translucent, nanosized zirconia
    Chuin HC, Che Husna Azhari, Mohamed Aboras, Masfueh Razali, Andanastuti Muchtar
    Sains Malaysiana, 2018;47:1591-1597.
    This study aimed to improve the colloidal stability of yttria-stabilized tetragonal zirconia polycrystalline (Y-TZP)
    suspension through colloidal processing to obtain highly translucent Y-TZP. Agglomeration is often the main complication
    in the processing of nanosized Y-TZP as it deteriorates mechanical and optical properties. Thus, colloidal processing
    is necessary to mitigate the agglomeration in Y-TZP. The colloidal stability of Y-TZP suspension plays a key role for the
    success of colloidal processing. In this study, colloidal processing was conducted at several stages, namely, dispersant
    addition, pH adjustment and sedimentation. Changes in particle size and zeta potential at various stages were recorded.
    The suspensions were then slip-casted to form green bodies. Green bodies were sintered and characterized for density
    and translucency. The results showed that dispersant addition followed by pH adjustment effectively dispersed soft
    agglomerates by introducing electrosteric stabilization, whereas sedimentation successfully segregated hard agglomerates
    and contributed excellent colloidal stability. With high colloidal stability, the translucency of Y-TZP was improved by
    approximately 30%. This study demonstrated different colloidal processing stages and proved that high colloidal stability
    and fine particle size are vital to produce highly translucent Y-TZP.
    Matched MeSH terms: Hardness
  3. Fulltext Evaluation of the Compatibility of Organosolv Lignin-Graphene Nanoplatelets with Photo-Curable Polyurethane in Stereolithography 3D Printing
    Ibrahim F, Mohan D, Sajab MS, Bakarudin SB, Kaco H
    Polymers (Basel), 2019 Sep 23;11(10).
    PMID: 31547544 DOI: 10.3390/polym11101544
    In this study, lignin has been extracted from oil palm empty fruit bunch (EFB) fibers via an organosolv process. The organosolv lignin obtained was defined by the presence of hydroxyl-containing molecules, such as guaiacyl and syringyl, and by the presence of phenolic molecules in lignin. Subsequently, the extracted organosolv lignin and graphene nanoplatelets (GNP) were utilized as filler and reinforcement in photo-curable polyurethane (PU), which is used in stereolithography 3D printing. The compatibility as well as the characteristic and structural changes of the composite were identified through the mechanical properties of the 3D-printed composites. Furthermore, the tensile strength of the composited lignin and graphene shows significant improvement as high as 27%. The hardness of the photo-curable PU composites measured by nanoindentation exhibited an enormous improvement for 0.6% of lignin-graphene at 92.49 MPa with 238% increment when compared with unmodified PU.
    Matched MeSH terms: Hardness
  4. Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters
    Tan SS, Aminah A, Zhang XG, Abdul SB
    Meat Sci, 2006 Mar;72(3):387-97.
    PMID: 22061722 DOI: 10.1016/j.meatsci.2005.07.012
    This study was designed to explore the potential of refined, bleached and deodorized (RBD) palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points augmented simplex-centroid design was used to study the effect of chicken fat (CF), PO and POs as well as the interaction of these fats on the emulsion, textural and sensory properties of chicken frankfurters. All frankfurters were formulated to contain approx 25% fat, 52% moisture and 10% protein. No significant difference was found in end chopping temperatures of all meat batters even though the temperature of PO and POs upon incorporation into meat batters was 50°C higher than CF. Strong emulsions were formed as no fluid losses were observed in all the meat batters tested after heating. Texture profiles of the frankfurters containing PO and/or CF were quite similar, but increment of POs raised hardness, chewiness, and shear hardness of the frankfurters. Acceptability of the frankfurters was evaluated using hedonic test. Panelists found no difference in hardness preference between frankfurters made from totally CF and PO, while frankfurters made from POs were rated as hard and brittle. CF was important in determining acceptability of the frankfurters, as reduction of CF in formulation resulted in lower scores in chicken flavor, juiciness, oiliness and overall acceptance of the frankfurters. Frankfurters with sensory acceptability comparable to a commercial one were found to comprise of more than 17% CF, and less than 67% PO and 17% POs of the fat blend.
    Matched MeSH terms: Hardness
  5. Fulltext Assessments of Process Parameters on Cutting Force and Surface Roughness during Drilling of AA7075/TiB2 In Situ Composite
    Parasuraman S, Elamvazuthi I, Kanagaraj G, Natarajan E, Pugazhenthi A
    Materials (Basel), 2021 Mar 31;14(7).
    PMID: 33807476 DOI: 10.3390/ma14071726
    Reinforced aluminum composites are the basic class of materials for aviation and transport industries. The machinability of these composites is still an issue due to the presence of hard fillers. The current research is aimed to investigate the drilling topographies of AA7075/TiB2 composites. The samples were prepared with 0, 3, 6, 9 and 12 wt.% of fillers and experiments were conducted by varying the cutting speed, feed, depth of cut and tool nose radius. The machining forces and surface topographies, the structure of the cutting tool and chip patterns were examined. The maximum cutting force was recorded upon increase in cutting speed because of thermal softening, loss of strength discontinuity and reduction of the built-up-edge. The increased plastic deformation with higher cutting speed resulted in the excess metal chip. In addition, the increase in cutting speed improved the surface roughness due to decrease in material movement. The cutting force was decreased upon high loading of TiB2 due to the deterioration of chips caused by fillers. Further introduction of TiB2 particles above 12 wt.% weakened the composite; however, due to the impact of the microcutting action of the fillers, the surface roughness was improved.
    Matched MeSH terms: Hardness
  6. Fulltext Methods and variables in Electrical discharge machining of titanium alloy - A review
    Pramanik A, Basak AK, Littlefair G, Debnath S, Prakash C, Singh MA, et al.
    Heliyon, 2020 Dec;6(12):e05554.
    PMID: 33344787 DOI: 10.1016/j.heliyon.2020.e05554
    Titanium alloys are difficult to machine using conventional methods, therefore, nonconventional processes are often chosen in many applications. Electrical discharge machining (EDM) is one of those nonconventional processes that is used frequently for shaping titanium alloys with their respective pros and cons. However, a good understanding of this process is very difficult to achieve as research results are not properly connected and presented. Therefore, this study investigates different types of EDM processes such as, wire EDM, die-sink EDM, EDM drill and hybrid EDM used to machine titanium alloys. Machining mechanism, tool electrode, dielectric, materials removal rate (MRR), and surface integrity of all these processes are critically analysed and correlated based on the evidence accessible in literature. Machining process suffer from lower material removal rate and high tool wear while applied on titanium alloys. Formation of recast layer, heat affected zone and tool wear is common in all types of EDM processes. Additional challenge in wire EDM of titanium alloys is wire breakage under severe machining conditions. The formation of TiC and TiO2 are noticed in recast layer depending on the type of dielectrics. Removal of debris from small holes during EDM drilling is a challenge. All these restricts the applications EDMed titanium alloys in high-tech applications such as, aerospace and biomedical areas. Most of these challenges come up due to extraordinary properties such as, low thermal conductivity, high melting point and high hardness, of titanium alloys. Though hybrid EDM has been introduced and there is some work on simulation of EDM process, further developments in EDM of this alloy is required for widening the application of this methods.
    Matched MeSH terms: Hardness
  7. Fulltext Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds
    Fikry M, Yusof YA, Al-Awaadh AM, Rahman RA, Chin NL, Mousa E, et al.
    Foods, 2019 Feb 06;8(2).
    PMID: 30736332 DOI: 10.3390/foods8020061
    Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.
    Matched MeSH terms: Hardness
  8. Fulltext Influence of light and laser activation of tooth bleaching systems on enamel microhardness and surface roughness
    Yusof EM, Abdullah SA, Mohamed NH
    J Conserv Dent, 2021 02 10;23(5):473-478.
    PMID: 33911356 DOI: 10.4103/JCD.JCD_509_20
    Objective: The objective of this study was to compare the effects of light and laser activation of in-office tooth bleaching systems on enamel microhardness and surface roughness.

    Materials and Methods: Twenty-five enamel slabs were divided into three treatment groups: light-activated bleaching, laser-activated bleaching, and control. The baseline data were recorded for enamel microhardness (Vickers microhardness [VMH]) and surface roughness (Roughness average, Ra). The specimens were cured for 10 min upon hydrogen peroxide application for the light-activated bleaching group and activated with a laser source, 8 cycles, 10 s per cycle for the laser-activated group. The changes in VMH and Ra at days 1, 7, and 28 were evaluated. Kruskal-Wallis, Friedman, Wilcoxon, and Mann-Whitney tests were used to analyze both VMH and Ra between the treatment groups at different time intervals.

    Results: There were a significant reduction in VMH values and significant differences between days 1, 7, and 28 against the baseline in the light-activated bleaching group (P = 0.001). The Ra values revealed significant differences in both light- (P = 0.001) and laser-activated (P = 0.033) groups.

    Conclusion: Light activation of a bleaching agent caused a reduction in enamel microhardness and an increase in surface roughness when compared to laser activation.

    Matched MeSH terms: Hardness
  9. Fulltext Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies
    Ho, L. H., Pulsawat, M. M.
    International Food Research Journal, 2020;27(3):557-567.
    MyJurnal
    The aim of the present work was to produce low sugar cookies by partial substitution with a
    sugar replacer (i.e. maltitol, sorbitol, and isomalt) for sucrose. Four different types of cookies
    were prepared. Sucrose was replaced by maltitol, sorbitol, and isomalt at 50% level (based on
    relative degree of sweetness of sucrose) to produce CMAL50, CSOR50, and CISO50, respectively. Cookies that contained sucrose represented the control. All the cookies produced were
    analysed for chemical properties, physical properties, and sensorial acceptance. The chemical
    analysis results indicated that CMAL50, CSOR50, and CISO50 had higher moisture, crude
    fibre, and the total carbohydrate content, but with lower ash, crude protein, crude fat, calories,
    and total sugar content than the control. CSOR50 showed the lowest total sugar content; thus,
    could be denoted as ‘low sugar’ cookies. Cookies containing maltitol and isomalt presented
    good physical quality. The hardness value of cookies decreased with 50% substitution of
    sorbitol and isomalt for sucrose. CISO50 showed the lowest lightness and yellowness values
    than other cookie samples. The sensory evaluation results showed that the cookies incorporated with maltitol and isomalt did not influence the overall acceptability of cookies. In conclusion, the replacement of sucrose with maltitol, sorbitol, and isomalt could reduce sugar and
    daily calorie intake. However, sorbitol substitution at 50% level is feasible to produce ‘low
    sugar’ cookies, and this cookie could provide benefits to weight and health-conscious
    consumers.
    Matched MeSH terms: Hardness
  10. Fulltext Experimental data on the properties of pelletization of palm kernel shell using sago starch and sodium acetate
    Halim SA, Razali N, Mohd N
    Data Brief, 2020 Dec;33:106535.
    PMID: 34026955 DOI: 10.1016/j.dib.2020.106535
    Pellet mixed with 5 wt% and 10 wt% of binders was tested. The pelleting process was performed using a pellet mill operated at 100 °C and at 50 MPa. The physical and chemical characteristics including hardness, high heating value and proximate analysis of pellet produces were obtained using durometer and through thermographic analysis and the results were reported in this paper. Bulk and unit density were determined according to ASABE standard. The dataset presented here are the data of palm kernel shell pellet prepared using two types of binder; (1) sago starch and (2) sodium acetate. The pelletization of palm kernel shell aimed to increase the density and strength of the palm kernel shell pellet and consequently provide better thermal degradation characteristics.
    Matched MeSH terms: Hardness
  11. Fulltext Fabrication and characterisation of aluminium boron carbide composites for neutron shielding
    Yusof Abdullah, Mohd Reusmaazran Yusof, Nadira Kamarudin, Paulus, Wilfred Sylvester, Rusnah Mustaffa, Nurazila Mat Zali, et al.
    Jurnal Sains Nuklear Malaysia, 2012;24(1):71-80.
    MyJurnal
    Al/B4C composites with 0 wt.%, 5 wt.% and 10 wt.% of B4C were prepared by powder metallurgy and their properties were characterised successfully. Investigation of the effect of milling times (4, 8, 12, 16 hours) on microstructure, phase identification, hardness and neutron attenuation coefficient of composites has been studied. The results showed that hardness increased with increased of milling time, with maximum hardness obtained at 16 hours milling time. The increment is slower as the composition of B4C increased. The hardness of Al/10%B4C, Al/5%B4C and Al/0%B4C were 81.7, 78.7 and 61.2 HRB respectively. Morphology of scanning electron microscopy (SEM) showed that microstructures play important role in controlling the hardness. Meanwhile, x-ray diffraction (XRD) analysis showed the phases and crystalline present in composites with an indication that crystalline of the grain increased as the milling time increased. Neutron absorption of Al/10%B4C composites showed that this composite has the highest attenuation coefficient, thus indicating that it is the best composites for neutron shielding.
    Matched MeSH terms: Hardness
  12. Fulltext Halal market surveillance of soft and hard gel capsules in pharmaceutical products using PCR and southern-hybridization on the biochip analysis
    Sahilah, A.M., Mohd Fadly, L., Norrakiah, A.S., Aminah, A., Wan Aida, W.M., Ma'aruf, A.G., et al.
    International Food Research Journal, 2012;19(1):371-375.
    MyJurnal
    The study was conducted to detect the porcine DNA in pharmaceutical products in local market using polymerase chain reaction (PCR) and southern-hybridization on the biochip. A total of 113 (n=113) of hard (82 samples) and soft gel (31 samples) capsules from pharmaceutical products were purchased and tested for the presence of porcine DNA for Halal authentication. All capsules were gelatin-based purchased from local over the counter (OTC) markets. Of all samples tested, 37.2% (42/113) contained porcine DNA. While, none porcine DNA band was detected for 62.8% (71/113) of capsules tested. All samples which were positive toward porcine DNA were imported pharmaceutical products with none Halal logo. Results in the presence study demonstrated that the PCR techniques and southern-hybridization on the biochip is suitable tool for monitoring the Haram component in highly processed product of soft and hard capsule.
    Matched MeSH terms: Hardness
  13. Fulltext Nutritional values and cooking quality of defatted Kenaf seeds yellow (DKSY) noodles
    Zawawi, N., Gangadharan, P., Ahma Zaini, R., Samsudin, M.G., Karim, R., Maznah, I.
    International Food Research Journal, 2014;21(2):603-608.
    MyJurnal
    Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Defatted kenaf flour at 25% and 75% were used to make DKSY noodles and compared to wheat yellow noodles (Control). Fresh DKSY noodles were analyzed for their nutritional and physiochemical properties. The ash and fiber contents increased in order of Control > 25% DKSY > 75% DKSY noodles. While total phenolic contents (TPC) was found to be higher in 75% DKSY noodles (138.30 ± 1.63 mg GAE/100 g) than Control noodles. Colour (L, b) and hardness decreased in order of Control > 25% DKSY > 75% DKSY indicating that DKSY noodles developed less quality than Control noodles. However, cooking loss values were found to be in the same order while cooking values exist in the opposite order indicating that. DKSY noodles have better noodle cooking quality. In conclusion, nutritional properties and noodle cooking quality of yellow noodles increased with higher concentration of defatted kenaf flour but the physicochemical properties were compromised. More research needs to be done in order to develop a formulation that can increase all of the attributes studied.
    Matched MeSH terms: Hardness
  14. Fulltext Effects of incorporating wollastonite and mine - silica by - product to the hardness of glass ionomer cement (GIC)
    Tengku Yasmin Tengku Azam, Quah, Xin Ying, Ismail Ab Rahman, Sam’an Malik Masudi, Norhayati Luddin, Rashita Abd Rashid
    Archives of Orofacial Sciences, 2013;8(2):54-59.
    MyJurnal
    Glass ionomer cement (GIC) has theunique fluoride release property and able to formionic bond with tooth structure. However, the brittleness of the material results in low hardness. In the present study, a new approach in utilization of local waste materials as fillers for improvement of hardness of GIC is reported.The synthesized wollastonite and mine-silica by-product were individually incorporated into commercial GIC and the Vickers hardness were evaluated. The results shown that the incorporation of 1 % wollastonite into GIC gave ~ 6% increment in hardness compared to the control GIC (66.53H ±7.37 versus 62.66HV±2.98)but not for themine-silica. Thus, wollastonite could be a potential material to be utilized as fillersin dental restorative composite
    Matched MeSH terms: Hardness
  15. Fulltext Effect of home bleaching agents on the hardness and surface roughness of resin composites
    Farahiyah Mohamad Taib, Zuryati Ab Ghani, Dasmawati Mohamad
    Archives of Orofacial Sciences, 2013;8(1):34-40.
    MyJurnal
    Ten percent carbamide peroxide is an effective, safe home bleaching agent. Higher concentrations
    are more effective, but there are mixed reports on their hardness and surface roughness effects on resin composites. To evaluate the effect of home bleaching agents; Opalescence Now 10% carbamide peroxide (Ultradent Products, USA) and Perfect Bleach 17% carbamide peroxide (Voco,
    Germany) on the surface hardness of microhybrid resin composites; Filtek Z250 (3M ESPE, USA) and Point 4 (Kerr, USA) and their surface roughness of selected treatment. Thirty specimens were prepared using acrylic moulds (4mm diameter x2mm thick). N=5 controls placed in distilled water for 14 days.N=5 treated with Opalescence, and n=5 treated with Perfect Bleach for 2 hours every day for 14 days. Surface hardness was tested using Vickers hardness tester FV-7 (Future Tech Corp, Japan). Data analyzed with Mann-Whitney test with (P
    Matched MeSH terms: Hardness
  16. Fulltext Physicochemical characteristics and sensory properties of selected Malaysian commercial chicken burgers
    International Food Research Journal, 2011;18(4):1349-1357.
    MyJurnal
    Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15g, while chewiness had the value ranging from 650.78-1275.78 g. On the other hands, cohesiveness had the value ranging from 0.223-0.371, while springiness recorded the value in the range from 0.141-0.443. Colour analysis of cooked burgers resulted in lightness (L*) ranging from 48.21-73.59, redness (a*) from 0.75-9.08, and yellowness (b*) from 21.56-31.24. In sensory evaluation, the most acceptable colour of chicken burger was the one which had the medium lightness (L*) with the value of 63.96), medium redness (a*) with the value of 7.00) and the highest yellowness (b*) intensity value at 31.24. In addition, the most acceptable texture was the one with medium hardness value of 12590 g, high chewiness value of 1195.42 g, high cohesiveness value of 0.371, and medium springiness value of 0.254. It can be concluded that the Malaysian commercial chicken burgers complied with the Food Act of Malaysia and contained different levels of chemical compositions, textural characteristics and colour properties.
    Matched MeSH terms: Hardness
  17. Fulltext Effects of cooking temperature in repetitive cooking-chilling cycles on resistant starch content and quality characteristics of fish crackers
    Talib, R.A., Nor, M.Z.M., Noranizan, M.A., Chin, N.L., Hashim, K.
    Pertanika Journal of Science & Technology, 2015;23(2):311-323.
    MyJurnal
    This work describes the effects of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared in a ratio of 1:1 fish to sago starch formulation. In this work, three sets of four RCC cycles were performed on fish crackers, in which each set was cooked at fixed temperatures of 100, 115 and 121°C, respectively. The chilling temperature was fixed at 4°C in all cases. Subjecting the fish crackers to a higher cooking temperature for up to 4 cycles of RCC can increase the RS content. However, quality degradation was observed in the characteristics of the fish crackers. During the first RCC cycle, cooking at a higher temperature had caused the crackers to crack and burst. Besides, defragmentation to the shape of the fish cracker gels was also observed during the first RCC cycle, coupled with softer texture and high moisture content. When the products were subjected to frying, their linear expansion decreased, the texture became harder and the colour turned darker. This work demonstrated that the application of higher cooking temperature up to 4 RCC cycles was able to enhance the RS content in the fish crackers, but it was less able to attain the product's perfect shape. On the contrary, fish crackers that were exposed to lower cooking temperatures contained lower RS but with less shape damage.
    Matched MeSH terms: Hardness
  18. Fulltext Exploration on the thermal behavior, solid fat content and hardness of rambutan fat extracted from rambutan seeds as cocoa butter replacer
    Zzaman, W., Issara, U., Easa, A.M., Yang, T.A.
    International Food Research Journal, 2017;24(6):2408-2413.
    MyJurnal
    Fat content and macroscopic properties of fat network formulation result in final products in chocolate industry. The knowledge of physical properties is required in regard to stability of final food products resulting to quality. The study was carried out to investigate the thermal behavior, solid fat content and hardness of Rambutan fat (RF), cocoa butter and mixtures between two fats. The results found that the mixtures can be compatibility; the cocoa butter indicated the higher of solid fat content at room temperature more than RF and other mixtures. The RF had the highest melting point in both non-stabilized and stabilized form among cocoa butter and their mixtures. The hardness behavior showed lower in the mixture 1 and RF. For the phase behavior of crystallization exhibited the similar for all samples whereas the time of crystallization and temperatures were different. Therefore, the RF might be possible source of cocoa butter substitute with suitable proportion in the manufacturing chocolate and confectionery products.
    Matched MeSH terms: Hardness
  19. Fulltext EIS and DFT investigations on corrosion inhibition of Imines containing Mono- and Diisatin Moieties
    Aliyin Abdul Ghani, Hadariah Bahron, Mohamad Kamal Harun, Karimah Kassim, El Hassane Anouar
    Pertanika Journal of Science & Technology, 2017;25(103):297-308.
    MyJurnal
    Two imines of different molecular sizes namely 3-(phenylimino) indolin-2-one (PII) and 3,3- (1,4-phenylenebis (azan-1-yl-1-ylidene) diindolin-2-one (PDI) were investigated for their corrosion inhibition on mild steel in 1 M HCl solution using electrochemical impedance spectroscopy (EIS). The bigger molecule PDI containing double the amount of isatin moiety exhibited higher inhibition efficiency of 87.3% while PII that contained monoisatin moiety showed a lower inhibition efficiency of 74.8%. Both compounds had an increase in inhibition efficiencies percentage as concentrations increased. Density functional theory (DFT) was used to determine the correlation between the corrosion inhibition efficiency and electronic parameters. The DFT calculations indicated that the corrosion inhibition efficiency was mainly dependant on the frontier orbital energy gap and the chemical softness/hardness of the imines.
    Matched MeSH terms: Hardness
  20. Fulltext Mechanical properties study on different types of Kenaf PVC wall panel product
    Zuraidah Salleh, Nik Rozlin Nik Masdek, Koay Mei Hyie, Syarifah Yunus
    Pertanika Journal of Science & Technology, 2017;25(108):199-208.
    MyJurnal
    Kenaf fibre is one of the natural fibers that has received much attention of many researchers because of its good properties and flexible use. Kenaf fibre composites have been proposed as interior building materials. In this study, the recycling effect on the kenaf PVC wall panel is focused. The main objective of this study is to determine the mechanical properties of different types of kenaf PVC wall panels. The samples were formulated based on the first and third recycling process. The specimens were subjected to several types of tests, namely, tensile, izod impact, flexural and hardness based on ASTM D3039, ASTM D256, ASTM D7264 and ASTM D785, respectively. The results indicate that the mechanical properties of the third recycled kenaf PVC wall panel product is better than the virgin and first recycled specimen. This shows that the recycling process enhances the mechanical properties of the product. On the other hand, the hardness of the specimen decreases after first recycling due to the reheating effect.
    Matched MeSH terms: Hardness
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