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Can I read Investigation of Sharpness of Knife by Onion Cutting on EtoBox?
Investigation of Sharpness of Knife by Onion Cutting by Mohamed Izzharif Abdul Halim; Zulfadhlin Niami Musa; Siti Nurhazlin Jaluddin; Umi Kalsum Abdul Karim; Mohd Muzamir Mahat; Muhd Fauzi Sufian; Zaidah Zainal Ariffin is a Engineering article available to read on EtoBox.
What is Investigation of Sharpness of Knife by Onion Cutting about?
This study was conducted to investigate the sharpness of knife by onion cutting using an improvised digital microscope. The main parameter for this study is the width of the knife’s edge by comparing it with onion and potato cutting. The method used was an innovation of a USB digital microscope to observe the knife's edge at 800 x magnification and perform digital measurement using convenient and free imaging software, ImageJ. As the myth claimed that onion accelerates corrosion and dullness of the knife, the chemical composition in onion was investigated using Headspace Solid-Phase Microextraction and Gas Chromatography coupled with Mass-Spectrometry (SPME GC-MS). The chromatogram showed the presence of sulphur compounds in onion which contributed to corrosive properties towards metal. As a result, it degrades the metal surface of the knife at microscopic level leading to the decrease of sharpness.
Who reads Investigation of Sharpness of Knife by Onion Cutting?
It is typically read by researchers, students, and practitioners in Engineering.
- Author
- Mohamed Izzharif Abdul Halim; Zulfadhlin Niami Musa; Siti Nurhazlin Jaluddin; Umi Kalsum Abdul Karim; Mohd Muzamir Mahat; Muhd Fauzi Sufian; Zaidah Zainal Ariffin
- Publisher
- Elsevier BV
- Published
- 2019
- Language
- EN
- Field
- Engineering (Physical Sciences)