نتایج جستجو برای: fish scales
تعداد نتایج: 218451 فیلتر نتایج به سال:
Biomaterials are evolving quite rapidly over the last decade. Many applications have been considered toward their involvement in saving lives line of duty for law enforcement agencies and military operations. This article discusses recent work on role biomaterials that can be as a competitive alternative to composites, being used against ballistic impacts. The fish-scaled focused this paper, hi...
Phenotypic variations in fish body and scale shape were investigated among the three populations of Aphanius dispar (Rüppell, 1829)in Southern Iran through the use of landmark-based geometric morphometric analyses. This species is widely distributed in the region, and therefore, considerable morphological variations exist among the geographically allopatric populations. Based on the Principle C...
The structure and mechanics of fish scales display unusual and attractive features which could inspire new protective materials and systems. This natural material is therefore attracting attention over the past few years, and recent work demonstrated the remarkable performance of individual fish scales. A puncture event as would occur from a predator's attack however involves more than one scal...
Although there have been recent efforts to characterize the important structural characteristics of fish scales and fish skin (e.g., the tensile strength [9] , puncture strength [19], bending rigidity [10]), attempts to fabricate materials that mimic natural fish skins have remained limited. This thesis presents a synthetic fish skin material designed to replicate the structural, dimensional, m...
در این پایان نامه ابتدا نمادهای مرتبه و کاربرد این نمادها را معرفی می کنیم و سپس به روش آشفتگی multiple scales همراه با مثالی، پرداخته ایم. در بخش بعدی آن معادلات تفاضلی معمولی و اپراتورها را به طور کامل معرفی کرده ایم و در آخر نیز کاربرد روش آشفتگی multiple scales را برای حل معادلات تفاضلی با ارائه مثال توضیح می دهیم.
Around 10% of the global fish catch (>90 million tonnes) is currently discarded, while by-products in fisheries account for up to 70% whole weight. From these, bones and scales represent 14–20% by-products, which are also discarded. Therefore, there an unmet need valorising these by transforming them into functional nutritious ingredients. Towards this objective, we report herein different culi...
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