Search results
Results from the WOW.Com Content Network
Saturation puts a practical limit on the maximum magnetic fields achievable in ferromagnetic-core electromagnets and transformers of around 2 T, which puts a limit on the minimum size of their cores. This is one reason why high power motors, generators, and utility transformers are physically large; to conduct the large amounts of magnetic flux ...
Permanent magnets are made from hard ferromagnetic materials (such as alnico) and ferrimagnetic materials (such as ferrite) that are subjected to special processing in a strong magnetic field during manufacturing to align their internal microcrystalline structure, making them difficult to demagnetize. To demagnetize a saturated magnet, a ...
The downward curve after saturation, along with the lower return curve, form the main loop. The intercepts h c and m rs are the coercivity and saturation remanence . Magnetic hysteresis occurs when an external magnetic field is applied to a ferromagnet such as iron and the atomic dipoles align themselves with it.
Hysteresis loop Induction B as function of field strength H for H varying between H min and H max; for ferromagnetic material the B has different values for H going up and down, therefore a plot of the function forms a loop instead of a curve joining two points; for perminvar type materials, the loop is a "rectangle" (Domain Structure of Perminvar Having a Rectangular Hysteresis Loop, Williams ...
fruit [2] Lactobacillus spp. bacterium: dairy butter [6] Lactobacillus spp. bacterium: vegetable olive [6] Lactobacillus sunkii: bacterium: vegetable pickle [2] Lactobacillus tucceti: bacterium: dairy [2] Lactobacillus tucceti: bacterium: meat sausage [2] Lactobacillus vaccinostercus: bacterium: fruit [2] Lactobacillus vaccinostercus: bacterium ...
Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food ...
Magnetostriction is a property of magnetic materials that causes them to change their shape or dimensions during the process of magnetization.The variation of materials' magnetization due to the applied magnetic field changes the magnetostrictive strain until reaching its saturation value, λ.
The default definition of magnetic remanence is the magnetization remaining in zero field after a large magnetic field is applied (enough to achieve saturation). [1] The effect of a magnetic hysteresis loop is measured using instruments such as a vibrating sample magnetometer ; and the zero-field intercept is a measure of the remanence.