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Many polycarbonate grades are used in medical applications and comply with both ISO 10993-1 and USP Class VI standards (occasionally referred to as PC-ISO). Class VI is the most stringent of the six USP ratings. These grades can be sterilized using steam at 120 °C, gamma radiation, or by the ethylene oxide (EtO) method. [20]
A unique class of partially crystalline aromatic polyesters based on p-hydroxybenzoic acid and related monomers, liquid-crystal polymers are capable of forming regions of highly ordered structure while in the liquid phase. However, the degree of order is somewhat less than that of a regular solid crystal.
The development of plastics has evolved from the use of naturally plastic materials (e.g., gums and shellac) to the use of the chemical modification of those materials (e.g., natural rubber, cellulose, collagen, and milk proteins), and finally to completely synthetic plastics (e.g., bakelite, epoxy, and PVC).
Liu says her advice is the same as it's been: “If you can, reduce your use of plastic. Not just black plastic, but plastic in general, [which] can reduce your exposure to any harmful chemical ...
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Polymer chemistry is a sub-discipline of chemistry that focuses on the structures, chemical synthesis, and chemical and physical properties of polymers and macromolecules. The principles and methods used within polymer chemistry are also applicable through a wide range of other chemistry sub-disciplines like organic chemistry , analytical ...
Condensites are similar thermoset materials having much the same properties, characteristics, and uses. [77] Crystalate is an early plastic. [78] Faturan is a phenolic resin, also similar to Bakelite, that turns red over time, regardless of its original color. [79] Galalith is an early plastic derived from milk products. [80]
Cooking techniques can be broken down into two major categories: Oil based and water based cooking techniques. Both oil and water based techniques rely on the vaporization of water to cook the food. Oil based cooking techniques have significant surface interactions that greatly affect the quality of the food they produce.