نتایج جستجو برای: non baked brick

تعداد نتایج: 1322069  

2003
Kumar S. Gupta

Quantum field theory in the near-horizon region of a black hole predicts the existence of an infinite number of degenerate modes. Such a degeneracy is regulated in the brick wall model by the introduction of a short distance cutoff. In this Letter we show that states of the brick wall model with non zero energy admit a further degeneracy for any given finite value of the cutoff. The black hole ...

Journal: :The international journal of occupational and environmental medicine 2017
Supriya Tandon Sharat Gupta Sharanjeet Singh Avnish Kumar

BACKGROUND Brick manufacturing industry is one of the oldest and fast-growing industries in India that employs a large section of people. Brick kiln workers are occupationally exposed to air pollutants. Nonetheless, only a few studies have so far been conducted on their respiratory health. OBJECTIVE To investigate the extent of respiratory impairment in brick kiln workers and to correlate it ...

Within the last 3 decades, fossil fuels have been the largest source of greenhouse gas emissions. Energy intensive industries are the main energy-consuming sectors in Iran. Non-metallic mineral products, basic metals, and chemical products are considered to be the most energy intensive industries in Iran. this paper means to evaluate the environmental efficiency of industrial sector during 2008...

Journal: :Annals of allergy, asthma & immunology : official publication of the American College of Allergy, Asthma, & Immunology 2012
Lisa M Bartnikas William J Sheehan Elaine B Hoffman Perdita Permaul Anahita F Dioun James Friedlander Sachin N Baxi Lynda C Schneider Wanda Phipatanakul

BACKGROUND Cow's milk allergy is the most common food allergy in childhood. Many children with IgE-mediated cow's milk allergy may tolerate baked milk products, but few data exist on predictors of outcomes of baked milk challenges. OBJECTIVE To determine the relation of milk protein allergen specific IgE (sIgE) levels and skin prick test (SPT) wheal size with baked milk challenge outcomes. ...

2008
Zhao Lei Ting Wang

Petroleum coke is processed into calcined coke in a rotary kiln, where the temperature profiles of flue gas and coke bed are highly nonuniform due to different flow and combustion mechanisms. Motivated by saving energy costs, the effect of refractory brick's thermal properties on potential energy savings is investigated. This study focuses on investigating potential energy savings by replacing ...

Journal: :Sustainability 2023

During the MoDeCo2000 scientific and research project on mortars used in territory of Roman Danube Limes Serbia, biggest challenge was quest for provenance raw materials. The area where Viminacium, largest city province Moesia Superior developed, with millennial continuity land use settlement, selected as case study is presented this research. People throughout history have always what they had...

2016
Thanh D. Dang Rachel L. Peters Katrina J. Allen

There is emerging evidence that children with egg and cow's milk allergy who can tolerate these allergens cooked in baked goods are more likely to develop tolerance. As a result a hypothesis has arisen that exposure to egg and milk in baked goods may hasten tolerance development; however, it is unclear whether children who develop tolerance do so because they have ingested low levels of egg or ...

2008
Jiri Brozovsky Jiri Zach

Burnt bricks lined with mortar were among the materials used in the construction of historical load-bearing structures. The need to know the strength characteristics of masonry material arises during repairs of historical structures and their subsequent static securing. These can be investigated either by sampling a masonry specimen, or the employment of non-destructive testing methods. With de...

Journal: :Foods 2018
Peter J Bechtel John M Bland Kristin Woods Jeanne M Lea Suzanne S Brashear Stephen M Boue Kim W Daigle Karen L Bett-Garber

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of differe...

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