نتایج جستجو برای: temperature at three levels 15

تعداد نتایج: 5391059  

Journal: :مهندسی بیوسیستم ایران 0
امید تاج بخش کارشناس ارشد مکانیک ماشین های کشاورزی، بخش مکانیک ماشین های کشاورزی، دانشکدۀ کشاورزی، دانشگاه شیراز. سیدحسین کارپرورفرد دانشیار بخش مکانیک ماشین های کشاورزی، دانشکدۀ کشاورزی، دانشگاه شیراز

the purpose of this research was to study and predict fuel consumption rate of tractor due to different aspect ratios of chisel plow blade and to determine a general relationship equation between aspect ratio ( ) and fuel consumption rate.  an itm-399 (81 kw) tractor and a mounted-type chisel plow with 9 shanks were used. the 5 and 10 cm width chisel blades were used. the experiments were condu...

Journal: :international journal of environmental research 2010
m. ismail a.m. abdul rahman

this paper discusses the results of the full-scale field measurement study to investigate the most efficient application strategy of the hybrid turbine ventilator (htv) in improving the indoor thermal comfort in hot-humid tropics. the effects of three different htv application strategies performance on improving the levels of indoor air temperature, relative humidity (rh) and air velocity were ...

Journal: :Physical review 2021

We propose a three-flavor version of the Polyakov-Nambu-Jona-Lasino (PNJL) model at zero temperature regime, by implementing traced Polyakov loop ($\Phi$) dependence in scalar, vector and 't Hooft channel strengths. study thermodynamics this model, named as PNJL0, with special attention for first order confinement/deconfinement phase transition which $\Phi$ is parameter. For symmetric quark mat...

Regarding the differences between shoot and root optimum growth temperature and the impress of temperature on root function specially nutrient absorption this study was aimed to investigate the effect of low root temperature with three nitrogen levels in lettuce. The experiment was conducted in factorial completely randomized trial design with five replication. Treatments were used including th...

2007
J. Alfred

The Polar Ozone and Aerosol Measurement and Stratospheric Aerosol and Gas Experiment instruments both observed high numbers of polar stratospheric clouds (PSCs) in the polar region during the second SAGE Ozone Loss and Validation (SOLVE II) and Validation of INTERnational Satellites and Study of Ozone Loss (VINTERSOL) campaign, conducted during the 2002/2003 Northern Hemisphere winter. Between ...

Journal: :journal of agricultural science and technology 2014
h. mortezapour b. ghobadian m. h. khoshtaghaza s. minaei

in the present study, saffron was dried using a heat pump-assisted hybrid photovoltaic-thermal solar dryer. the effect of different drying air temperatures at three levels (40, 50, and 60oc) and two different modes of the dryer (with and without heat pump system) were investigated on drying behaviour of saffron. after collecting the pertinent data, eleven drying models were used to describe dry...

Amir Nekouei, Mahshid Mostafavi, Mansoureh Sabzalizadeh, Masoud Parirokh, Mohammad Reza Afarinesh, Reza Nikzad, Sina Kakooei, Vahid Sheibani,

Introduction: Success in anesthesia administration relieves the perception of pain during surgery. Lidocaine is the most commonly used local anesthetic agent in clinical medicine. Moreover, anesthetic agents' temperature changes can influence cell membrane permeability. Here, the effectiveness of different temperatures of lidocaine (Lid.) on anesthesia success rate in rats has been investigated...

حمیدی اصفهانی, زهره , شاهدی, محمد , گلی خوراسگانی, پیمان ,

Stickiness and pastiness after cooking is one of the basic problems of macaroni production technology. Investigation of the factors affecting stickiness and pastiness of Iranian Macaroni is essential. The purpose of this research was to study the effects of percentage of gluten in the flour as well as extruder and drying temperatures on the macaroni quality. The factors studied are as follows: ...

ژورنال: علوم آب و خاک 1999
حمیدی اصفهانی, زهره , شاهدی, محمد , گلی خوراسگانی, پیمان ,

Stickiness and pastiness after cooking is one of the basic problems of macaroni production technology. Investigation of the factors affecting stickiness and pastiness of Iranian Macaroni is essential. The purpose of this research was to study the effects of percentage of gluten in the flour as well as extruder and drying temperatures on the macaroni quality. The factors studied are as follows: ...

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