METHOD OF DETERMINING CARBON CONTENT IN MELTED STEEL BY THERMOANALYSIS

• 1. 一种红外线吸收法测定超低碳中包覆盖剂中碳含量的方法 [P] . 中国专利： CN107153045A . 2017-09-12
• 2. 热分析-红外联用检测煤系高岭岩及煅烧产品碳含量的方法 [P] . 中国专利： CN111579576A . 2020-08-25
• 3. Method of determining the carbon content of steel melts by thermal analysis [P] . 美国专利： US4443118A . 1984-04-17

  机译： 通过热分析确定钢水碳含量的方法

• 4. A METHOD OF DETERMINING THE CARBON CONTENT OF STEEL MELTS BY THERMAL ANALYSIS [P] . ZA812337B . 1982-04-28

  机译： 热分析法测定钢水碳含量的方法

• 5. DETERMINING CARBON CONTENT OF STEEL MELTS [P] . AU543863B2 . 1985-05-09

  机译： 测定钢水的碳含量

• 1. Pitfalls of acid leaching method for determining organic and inorganic carbon contents in marine sediments [J] . Chen Ling, Zhifei Liu, Jingwen Zhang, 海洋学报（英文版） . 2020,第008期
• 2. A NOVEL SENSITIVE METHOD FOR DETERMINING OXYGEN SOLUBILITY IN MOLTEN CARBONATES AND CARBONATE-BASED MELTS: REACTION OF OXIDISING SPECIES FORMED WITH URANIUM DIOXIDE [C] . V.A. Volkovich, T.R. Griffiths, D.J. Fray, Twelfth International Symposium on Molten Salts, 12th, Oct 17-22, 1999, Honolulu Hawaii . 1999
• 3. Methods for determining the shear viscosity of polymer melts using the velocity controlled reciprocating screw injection molding process. [D] . Malloy, Robert Alan. 1987
• 4. Novel technique to suppress hydrocarbon contamination for high accuracy determination of carbon content in steel by FE-EPMA [O] . Takako Yamashita, Yuji Tanaka, Masayasu Yagoshi, -1
• 5. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

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