نتایج جستجو برای: condition c

تعداد نتایج: 1342054  

Journal: :Journal of physiological anthropology and applied human science 2004
Nobuko Hashiguchi Yutaka Tochihara Tadakatsu Ohnaka Chiaki Tsuchida Tamio Otsuki

The purpose of this study was to investigate the effects of a floor heating and air conditioning system on thermal responses of the elderly. Eight elderly men and eight university students sat for 90 minutes in a chair under the following 3 conditions: air conditioning system (A), floor heating system (F) and no heating system (C). The air temperature of sitting head height for condition A was ...

2013
In-Sook Kim

where T is a maximal monotone multi-valued operator and the operator C satisfies condition (S+) or (S̃+). In a regularization method by the duality operator, we use the degree theories of Kartsatos and Skrypnik upon conditions of C as well as Browder’s degree. There are two cases to consider: One is that C is demicontinuous and bounded with condition (S+); and the other is that C is quasibounded...

Journal: :Proceedings of the Institution of Mechanical Engineers, Part F: Journal of Rail and Rapid Transit 2018

2007
Yuzhong Ding Xiquan Liang

We follow the rules: a, b, c, d, a′, b′, c′, d′, x, y, x1, u, v are real numbers and s, t, h, z, z1, z2, z3, z4, s1, s2, s3, p, q are elements of C. Let a be a real number and let us consider z. Then a · z is an element of C and it can be characterized by the condition: (Def. 1) a · z = (a + 0i) · z. Then a + z is an element of C and it can be characterized by the condition: (Def. 2) a + z = z ...

Journal: :applied food biotechnology 0
s. sohrabvandi department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences, food science and technology, shahid beheshti university of medical sciences, tehran, iran. s.h. malganji department of food science and technology, faculty of food science and technology, islamic azad university, khorasgan (isfahan) branch, isfahan, iran. s.h. razavi department of food science, engineering & technology, faculty of agricultural engineering and technology, university of tehran, po box: 4111 karaj 31587-77871, iran. s.m. mousavi department of food science, engineering & technology, faculty of agricultural engineering and technology, university of tehran, po box: 4111 karaj 31587-77871, iran.

this study aims to determine the effect of fermentation condition and saccharomyces strains on the ph, foam property and co2 concentration of non-alcoholic beer (ma-al-shaeer). for this, the beer samples were inoculated with four different species of saccharomyces (saccharomyces rouxii 70531, s. rouxii 70535, s. ludwigii 3447 and s. cerevisiae 70424) and fermented for 48h in both aerobic and pe...

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