National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea

Râmnicu Vâlcea, Romania

National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea

Râmnicu Vâlcea, Romania
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Stegarus D.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea | Niculescu V.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea | Georgescu C.,Lucian Blaga University | Iancu R.,Lucian Blaga University | And 2 more authors.
Revue Roumaine de Chimie | Year: 2015

Identification and quantification of flavours through gas chromatography-mass spectrometry (GC-MS) from Chardonnay and Sauvignon blanc grapes is performed in the presence of proteolytic enzymes from pectinases class, which contains betaglycosidase based activity grained pectinase. The used technique is skin maceration of grapes at 15°C, for 8 hours. Flavours are successively extracted with dichloromethane, then dried, concentrated and injected into GC-MS. The selected types of enzymes have led to the conclusion that independently of producers, the features of those enzymes boost the value of the flavours but also lessen the components that may damage the olfactory and sensorial qualities of the unfermented wine. Maceration enzymes improve the extraction degree of flavours.


Piciorea I.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea | Niculescu A.E.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea | Rizoiu A.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea | Enache S.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea
Refrigeration Science and Technology | Year: 2016

This work is presenting the study of signal-to-noise assessment, the electronic transport properties of NbTi wires extruded in a Cu matrix with 0.4mm in diameter and volume ratios of NbTi:Cu = 1.35:1. Normalstate magnetoresistance, I-V characteristics and superconducting state critical currents are thoroughly investigated. Additionally, we investigated the critical current density as a function of temperature and field using the expressions for the critical temperature, critical magnetic field and Pinning force in NbTi. The measurements undertaken in this research cover a range of the magnetic field between 0T to 7T at temperatures ranging from 1.9K to 10K. In order to measure the electrical resistance down to cryogenic temperature (2K) it has been used the Physical Property Measurement System (PPMS). The measurements have been done in various magnetic fields, up to 7T. The values of the measured resistance were the bases of the calculation and obtaining data for electrical resistivity, critical current density (Jc) and pinning force (Fp). © 2016, International Institute of Refrigeration. All rights reserved.

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