Exact(15)
Shrinkage temperature of the unprocessed HAM and DHAM were measured using micro-shrinkage apparatus.
Shrinkage temperature of about 112 °C was observed in enzyme treated wet blue leathers.
The causes of early age cracking are primarily attributed to plastic shrinkage, temperature effects, autogenous shrinkage, and drying shrinkage.
In all cases, five shrinkage temperature intervals were recognized, which were in accordance with previous investigations [27, 55, 65].
The onset of the third interval is termed as shrinkage temperature (Ts), or the temperature at which hydrated fibers shrink.
Shrinkage temperature is the temperature at which a biomaterial contracts when immersed in water whose temperature is gradually raised (1 °C/min).
Similar(45)
Shrinkage temperatures have been observed to decrease upon exposure of parchment to hydrolytic and oxidative environments [9, 26].
Shrinkage temperatures of non-crosslinked samples showed a significant difference between equine (60°C) and bovine collagen (57°C).
The shrinkage temperatures of the HAM (unprocessed HAM and DHAM) were measured using micro shrinkage meter fitted with a field microscope.
Micro hot table (MHT) thermal analysis showed a decrease in the shrinkage temperatures in inked areas of aged parchment of up to 15.5 °C.
Damaged parchment has been successfully assessed through visual microscopic observation of heated humid samples and investigating the shrinkage temperatures (Ts) using a micro hot table (MHT) [26, 53 55].
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