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Determination ignition temperature of flammable liquids in different conditions
SABELA, Marek
This master thesis named Determination of ignition temperature at flammable liquids under various conditions deals with atmospheric as well as specific technological, non-atmospheric, conditions. The measurements proved that the ignition temperature at luquids decreases with increasing preassure in a vessel. Based on comparison with foreign sources, it was possible to prove that even size of a vessel influences the ignition temperature. The bigger the vessel the lower the ignition temperature. The measurements are carried out in a closed vessel under isochronic conditions. This method guarantees there is no air exchange between vessel and the surroundings. To equip such measurements the Technical Institute of Fire Protection built specific facility capable of providing necessary conditions. The main goal of the experiments is to determine ignition temperature at selected flammable liquids under variable initial pressures and under various oxygen concentration and to compare the results with available sources in literature. Heptan and Pentan were chosen for this comparison and the experiments were carried out at various initial pressures of 100 kPa, 200 kPa, 500 kPa in a vessel. Apart from comparison of measured values by Technical Institute of Fire Protection along with cooperating institute PTB Braunschweig, this thesis focuses on determination of the lowest oxygen concentration at various initial pressures under which no ignition of tested flammable chemicals happens. Our experiments proved that when the atmospheric pressure in a closed vessel reaches 10%, the tested flammable liquid is not ignitable. When the measures are carried out under higher initial preassures in the vessel the oxygen percentage in the vessel is significantly lower.
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Pressure effects on physical properties of a selected Ce-based compound
Staško, Daniel ; Klicpera, Milan (advisor) ; Míšek, Martin (referee)
Presented thesis focuses on the study of transport properties of two intermetallic compounds, CeRhSi3 and CeCuAl3, under high external pressure. High-pressure dependence of previously reported pressure induced superconductivity in CeRhSi3 is studied closely up to 4.6 GPa, focusing on the, so-far-unstudied, pressure region above 3 GPa. After reaching maximal value at 2.9 GPa, the critical temperature of superconducting transition is gradually suppressed by further pressure application. Extensive search for possible pressure induced superconductivity in CeCuAl3 is conducted, employing solid-pressure-medium Bridgman anvil cells with theoretical pressure limit of 12 GPa. No pressure induced superconductivity is observed up to 4.5 GPa and down to 8 mK. Additionally, a calibration study of three liquid pressure exchange media from Daphne Oil 7000 series is carried out in order to advance high pressure experimental techniques. Comprehensive results about hydrostaticity, solidification, pressure drop and compressibility of individual pressure media are presented.
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Pressure effects on physical properties of a selected Ce-based compound
Staško, Daniel ; Klicpera, Milan (advisor) ; Míšek, Martin (referee)
Presented thesis focuses on the study of transport properties of two intermetallic compounds, CeRhSi3 and CeCuAl3, under high external pressure. High-pressure dependence of previously reported pressure induced superconductivity in CeRhSi3 is studied closely up to 4.6 GPa, focusing on the, so-far-unstudied, pressure region above 3 GPa. After reaching maximal value at 2.9 GPa, the critical temperature of superconducting transition is gradually suppressed by further pressure application. Extensive search for possible pressure induced superconductivity in CeCuAl3 is conducted, employing solid-pressure-medium Bridgman anvil cells with theoretical pressure limit of 12 GPa. No pressure induced superconductivity is observed up to 4.5 GPa and down to 8 mK. Additionally, a calibration study of three liquid pressure exchange media from Daphne Oil 7000 series is carried out in order to advance high pressure experimental techniques. Comprehensive results about hydrostaticity, solidification, pressure drop and compressibility of individual pressure media are presented.
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Využití konzervace vysokým tlakem
Svobodová, Anna
This bachelor thesis was prepared at Mendel University in Brno at Faculty of Horticulture at the Institute of Post-harvest Technology of Horticultural Products. The thesis describes the principle of preservation with high pressure. Impact on individual food ingredients such as water, fat, protein. Describes the effect of high pressure on microorganisms. Furthermore, the thesis deals with the influence of food quality parameters (taste, smell, texture). The paper presents the possibilities of using high pressure preservation in the prevention of cancer.
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Compressibility of an intermetallic compound
Staško, Daniel ; Prchal, Jiří (advisor) ; Kaštil, Jiří (referee)
Title: Compressibility of an intermetallic compound Author: Daniel Staško Department: Department of Condensed Matter Physics Supervisor: RNDr. Jiří Prchal, Ph.D., Department of condensed matter physics Abstract: This work focuses on the method of using miniature strain gages for the measurement of volume change and strain in hydrostatic pressure. Two state variables are involved in the changes - temperature and pressure. A copper reference material was used to determine the pressure and temperature corrections for the specific type of strain gage used it this work. To demonstrate this method, a pressure dependence of strain was measured up to 2.3GPa for the CeCuAl3 single crystalline sample along particular crystallographic directions. It is studied for its interesting magnetic properties and this work aims to contribute to its complex study. Temperature dependencies of strain under low and high pressure were also measured. Keywords: high pressure, compressibility, strain gage, CeCuAl3
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The formation of biogenic amines in flesh of selected fish species
MATĚJKOVÁ, Kateřina
The thesis deals with the use and effectiveness of some less common methods of conservation of fish meat. The formation of biogenic amines in meat is observed in connection with the non-traditional preservative methods. Amines can serve as indicators of protein degradation. The quality of fish was considered in connection with the increasing content of selected biogenic amines (putrescine, cadaverine, spermidine, spermine, 2-fenylathylamine, histamine, tyramine and tryptamine). Ultra performance liquid chromatography (UPLC) was used as the method for determination of biogenic amines. Amines were derivatized by dansylchloride before their UPLC separation. The fish flesh was vacuum-packed. Samples were stored for several weeks in a thermostat at the selected storage temperature after the application of selected preservative technique. Beta-irradiation and high hydrostatic pressure were used for the preservation of fish flesh. Control samples were not exposed to the â-irradiation and high pressure. The organoleptic properties were studied for all samples (smell/odor, insight and shape). Beta-irradiation was applied to fish meat of common carp (Cyprinus carpio) and rainbow trout (Oncorhynchus mykiss). Both these species of freshwater fish are economically significant. Carp and trout are the species being mostly consumed in the Czech Republic. Fish meat is considered to be provided the flesh is fresh. A testing series of samples was created with common carp to determine the appropriate dose of â-irradiation. The maximum permissible dose of irradiation for fish meat is 3 kGy. Fish samples were exposed this dose in the first experiment. The dose of irradiation was reduced in following experiments based on the experience from the initial experiment. The doses of 0.25, 0.5, 0.75, 1.0 and 2.0 kGy were applied to rainbow trout. The value of 0.75 kGy of â-irradiation or higher (1.0, 2.0 and 3.0 kGy) prolonged the shelf life of fish meat, which was stored for three months (98 days). Prolonging of the shelf life of fish meat to approximately 98 days at 3.5 °C is redundant from technical point of view. For that reason lower doses 0.25, 0.5 and 0.75 kGy were tested in more detail in the repeated experiment with carp meat. Lower doses of â-irradiation are considered to be more acceptable and-at the same time-sufficiently effective for delaying the beginning of degradation processes. 6 High hydrostatic pressure was applied to meat of common carp (Cyprinus carpio), rainbow trout (Oncorhynchus mykiss) and pike (Exos lucius). Pike is another very popular kind of freshwater fish. Pike flesh is very tasty, but in spite of this, pike is not so much popular among consumers compared to carp and trout. The cause is its high price. Samples of pike were stored at standard temperature 3.5 °C and also at higher temperature 12 °C (unlike experiments with â-irradiation). Lower temperature of storage (3.5 °C) followed the conditions of storing of fish meat in industrial refrigeration facilities and households. The high pressure might not be sufficient for preservation at higher storage temperatures. This assumption was based on available information. Samples were treated by high pressure and stored at both 3.5 °C and 12 °C to verify this assumption. Higher temperature simulated either failure of refrigeration equipment or unsuitable store temperature of meat. In all species selected freshwater fish two levels of high pressure were applied ? 300 and 500 MPa. Both levels had significantly reduced the formation of biogenic amines, especially in samples stored at 3.5 °C. At this temperature, the effect of 300 and 500 MPa delayed start of degradation processes in fish meat by 3?4 weeks. At 12 °C and 500 MPa, high pressure extended the sustainability of meat by no more than one week. 500 MPa is effective treatment at the lower temperature of 3.5 °C. High pressure is not reliable preservative techniques at higher temperature.
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