Browsing by Author "Abrahams, Dhielnawaaz"

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    Charge Transfer and Capacitive Properties of Polyaniline/ Polyamide Thin Films
    (University of the Western Cape, 2018) Abrahams, Dhielnawaaz; Baker, Priscilla
    Blending polymers together offers researchers the ability to create novel materials that have a combination of desired properties of the individual polymers for a variety of functions as well as improving specific properties. The behaviour of the resulting blended polymer or blend is determined by the interactions between the two polymers. The resultant synergy from blending an intrinsically conducting polymer like polyaniline (PANI), is that it possesses the electrical, electronic, magnetic and optical properties of a metal while retaining the poor mechanical properties, solubility and processibility commonly associated with a conventional polymer. Aromatic polyamic acid has outstanding thermal, mechanical, electrical, and solvent resistance properties that can overcome the poor mechanical properties and instability of the conventional conducting polymers, such as polyaniline.
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    Electro-analytical protocols for quantitative assessment of phenols in South African rooibos, green and black tea samples
    (University of Western Cape, 2022) Abrahams, Dhielnawaaz; Baker, Priscilla
    The worldwide tea market was estimated at almost 200 billion U.S. dollars in 2020. It is perceived to rise to 318 billion dollars by 2025. Tea has a long history of prominence around the world. Increases in tea production in Africa over the past decade have aggravated the pressure the industry exerts on natural resources such as water, soil, and vegetation. The increasing numbers of tea production factories coupled with the increased global demand for tea are adding to the growing problem. The growing conflicts over water resources are set to worsen in the context of climate change. This increase has occurred at a time when regional and national legislation is becoming increasingly stringent. These controls have been taken to offset environmental damage. Tea has probably the most elevated substance of polyphenols among food and refreshment items.