Academic literature on the topic 'Synthetic fibers industry – Great Britain'

Synthetic glass fiber is used by several industrial segments, including civil construction in northern Brazil, due to its characteristics and properties that allow lightness and durability to manufactured products. Curauá (Ananas erectifolius), is a plant with flat, hard leaves that occurs in the state of Pará, from which fiber is extracted that may represent great potential for use in composites for the civil construction industry. Thus, polymer composites with polyester resin matrix and reinforcement with short glass and curauá fibers, both 15 mm long and randomly distributed, were produced for comparison of tensile properties. The first results showed better mechanical performance in tensile of the composites reinforced with curauá fibers in relation to composites with glass fibers, on average 53,17%. The water absorption tests of the composites showed similar values, 1.75% with curauá fibers and 1.73% with glass fibers, indicating good wettability of both fibers. The micrographs of the fracture zones in the tensile tests showed better interfacial interaction of the composites with curauá fibers.

Abstract In the last third of the nineteenth century, new industrial developments took place in close connection with the progress of applied science and new technology. This was for example the case in the steel industry, with the gradual installation of Bessemer converters and major breakthroughs in the study of alloys; and in the chemical industry, with essential dis coveries in the field of synthetic dyes and their application to the textile industry. There was also the use of a new form of energy, which promised a great future: electricity. In order to be efficiently used for industrial purposes, the new technologies had to be handled by competent technicians. How were technicians trained in France at that time? There existed two types of establishments: institutions of higher education, which pre pared their students for the engineering profession; and technical schools, which trained foremen.

Lactic acid bacteria are of great importance in the production of yogurt worldwide, yet very little is still known about the mechanisms of aroma formation in foods subjected to lactic acid fermentation. However, advances in the Adolfsson development of instrument methods have made it possible to avoid some of the difficulties in extracting flavoring substances from the otherwise complex matrix of lactic acid products. In this chapter, we present recent developments related to the impact of yogurt starter cultures on the production of the aromatic components in yogurts. In addition, we examine and characterize the aromatic compounds based on the chemical structures and discuss modern analytical techniques for yogurt analysis. As described in this chapter, a large number of flavoring substances can be studied, isolated, and identified with the help of advanced instrument analysis such as synthetic fibers for solid-phase extraction (SPME) and gas chromatography combined with mass spectrometry (GC-MS). These techniques can help us reach a more advanced level of understanding of the importance of specific strains for obtaining the desired sensory qualities of fermented, lactic acid products. At a more advanced stage, these analyses could allow scientists to develop rapid methods for determining the quality and authenticity of lactic acid products based on the aromatic-metabolic profile of starter cultures in the final product.