http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Ghulam Shabbir,Anwar Hushur,고재현,Seiji Kojima 한국물리학회 2003 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.42 No.IV
Sr2Nb2O7 is a very high-TC ferroelectric material with layered perovskite-type slab structure, which undergoes successive phase transitions at about 1342 C, 215 C and ..156 C. High-resolution Brillouin spectra of Sr2Nb2O7 single crystals have been studied to observe the longitudinal acoustic (LA) phonon modes in the temperature range from ..190 C to 400 C. The anomalous temperature dependence of the LA phonon mode frequency corresponding to c22 elastic stiness coecient occurs in the neighborhood of the normal-incommensurate phase transition temperature Ti (215 C). The specic heat measured by MDSC showed an anomaly around 2142 C. The change in enthalpy and entropy of the phase transition was estimated as 0.310.03 J/g and 1.50.2 mJ/g/C respectively.霆霆霆
Ghulam Shabbir,Seiji Kojima 한국물리학회 2005 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.46 No.1
High-resolution Brillouin-scattering experiments were performed to investigate the lowtemperature elastic properties of the lanthanum lead zirconate titanate (PLZT) relaxor ferroelectric ceramics of the composition PLZT-10/65/35 and { 7.6/72/28. The Brillouin frequency shift of the longitudinal acoustic (LA) mode showed a clear anomaly at To 46 K for both ceramics with decreasing temperature. This in ection in the relaxor ceramics indicates a glassy nature of the non-ergodic relaxor state below To.
Ghulam Shabbir,고재현 한국물리학회 2017 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.70 No.5
Field-induced phase transitions in [111]- and [110]-oriented relaxor ferroelectric (1 − x)Pb(Mg1/3Nb2/3)O3-xPbTiO3 (PMN-PT) single crystals in the morphotropic phase boundary (MPB) composition range were examined through temperature-dependent complex capacitance measurements. Two first-order phase transitions from paraelectric cubic to ferroelectric tetragonal and then to ferroelectric rhombohedral phases were observed in the unpoled crystal. Additional weak dielectric anomalies were observed at a temperature of 40 C (in both crystals) and 90 C (in [110] crystals) in the poled samples. These weak anomalies disappeared when cooling the crystal from higher temperature but within the ferroelectric tetragonal phase. The new anomalies were attributed to the formation of field-induced metastable phases, which were unstable with temperature modulation.
Ghulam Shabbir,Seiji Kojima,고재현 한국물리학회 2017 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.71 No.12
The effect of prepoling and aging time on the dielectric properties of (1 − x)Pb(Mg1/3Nb2/3)O3- xPbTiO3 single crystals with x = 0.33 were investigated by dielectric spectroscopy. The prepoling along the [001] direction induced low-temperature dielectric anomalies which disappeared by thermal cycling even within the ferroelectric phase. This suggested that the field-induced dielectric anomalies are associated with metastable states due to inherent disorder and quenched random fields in relaxors. The temporal change in the capacitance at constant temperature in the ferroelectric phase showed that the aging rate became larger with increasing temperature. It indicates that the activation barrier for the relaxation processes of polar domains and/or polar nanoregions is higher at lower temperature.
Analytical technique for the two-dimensional stress wave model of memory alloy dampers
Tareq Manzoor,Ghulam Shabbir,F. A. Khalid 대한기계학회 2012 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.26 No.10
In this paper vibration damping capacity of shape memory alloys (SMA) is studied which is based on two-dimensional Oberaigner,Fischer and Tanaka model. The thermodynamic based active and passive control paradigms in SMA are presented. The model solution is presented along with modification based on exact solution for the most general case of a set of conditions based upon general thermal regimes. For the particular cases, four examples of different thermal and mechanical loadings are given. This study incorporates the static thermal changes and dynamic thermal states.
Tahira Amer Bashir Ziya,Muhammad Naeem Ashiq,고재현,Farooq Bashir,Ghulam Shabbir 한국물리학회 2020 새물리 Vol.70 No.2
The Thermal properties of nano-crystalline CeO2, FeO, MgO, Ho2O3, NiO and Y2O3, prepared by using the co-precipitation method, have been investigated using X-ray diffraction (XRD) at room temperature. The integrated intensity data obtained from the X-ray diffraction experiments was utilized to determine the temperature factor (B(T)), mean square amplitude of vibration (u2(T)), Debye temperature (D), melting point (Tm) and activation energy for vacancy formation (Ef ). The values of (B(T)) and (u2(T)) in the present case were found to be large while the values of D and Ef were found to be lower than the corresponding values reported for the binary oxides with large particle sizes. This suggests that a decrease in particle size from micro to nano-scale may induce weakening of the bonds. On a nano-scale as compared to ordinary size, the values of the melting points were found be higher for the heavier atomic oxides.
A Review on Processing Opportunities for the Development of Camel Dairy Products
Muhammad Asif Arain,Sundus Rasheed,Arham Jaweria,Gul Bahar Khaskheli,Ghulam Shabir Barham,Shabbir Ahmed 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.3
Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.
A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints
Muhammad Asif Arain,Hafiz Muhammad Salman,Mehboob Ali,Gul Bahar Khaskheli,Ghulam Shabir Barham,Illahi Bakhash Marghazani,Shabbir Ahmed 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.4
Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the selfconsumption of raw and fermented camel milk. A better understanding of the technofunctional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk’s processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.