نتایج جستجو برای: 1 viscosity and 255000 kgmol

تعداد نتایج: 17236521  

Journal: :journal of dental biomaterials 0
azrul hafiz abdul aziz orthodontic department, islamic sciences university of malaysia, kuala lumpur, malaysia

abstract statement of problem: the viscosity of orthodontics adhesive primers is crucial for stability and correct brackets ‘position during bond up. an excessive adhesive flow during brackets seating could change the brackets’ position. objectives: the main purpose of this study was to investigate the viscosity of four orthodontic adhesive primers in two different temperatures. materials and m...

Nanofluid is prepared through the nanoscale particles suspended in a fluid base and Nanotechnology is a new attempt to investigate the thermal sciences. As a result of huge investment in developed countries on nanotechnology, research on thermal properties of nano-fluids is of particular interest.Due to the usage of nanotechnology to reduce energy waste, in this project CeO2 with EG is used to ...

Electrophoretic Deposition (EPD) weight is highly affected by electrophoretic mobility of powders in suspension. In theoretical aspect, electrophoretic mobility is influenced by suspension viscosity in opposite direction, and increasing in viscosity can decrease electrophoretic mobility and consequently can decrease EPD weight. In non-aqueous suspension, viscosity is determined by ion strengths...

The interaction between isatin-β-thiosemicarbazone (IBT) and calf thymus DNA (CT-DNA) was investigated in physiological buffer (pH 7.4) using Neutral Red (NR) dye as a spectral probe by UV–Vis absorption and fluorescence spectroscopy, as well as viscosity measurements. The IBT is stabilized by intercalation in the DNA ( K [IBT –DNA] =1.03×105 M−1), and displaces the NR dye from the NR–DNA comple...

Sayed Hadi Razavi, Sayed Mohammad Mousavi Vahid Samavati

The effects of some synthetic sweeteners on the rheological and physical properties of guar gum in dilute solutions were investigated.Measurements include the determination of intrinsic viscosity and the particle size, surface weighted mean [D3, 2], volume weighted mean [D4,3] and specificsurface area ofguar gum andsyntheticsweeteners mixtures. T...

2009
Yisheng Song Xiao Liu

We discuss the following viscosity approximations with the weak contraction A for a nonexpansive mapping sequence {Tn}, yn αnAyn 1 − αn Tnyn, xn 1 αnAxn 1 − αn Tnxn. We prove that Browder’s and Halpern’s type convergence theorems imply Moudafi’s viscosity approximations with the weak contraction, and give the estimate of convergence rate between Halpern’s type iteration and Mouda’s viscosity ap...

Journal: Journal of Herbal Drugs 2017

Background & Aim:The main aim of this study was stabilizing D. Sophia beverage and reduce its sedimentation rate. Experimental: Xanthan and Carboxy methyl cellulose gums have been used in three levels (0.05, .01 and .02 gr/lit) and mixture of Guar-xanthan and carboxymethyl cellulose (each .1 g/l) and extracted dried gum from D. Sophia in (1, 2 an...

Journal: :پژوهش نفت 0

a series of ethylene-propylene-2-ethylidenebicyclo [2.2.1] hept.5-ene terpolymers (epdm) have been prepared using a vocl3/al2et3cl3 catalyst under various al/v ratios and diene concentrations via solution polymerization and characterized by ftir, mooney viscosity (ml1+4,125oc), and thermal gravimetery analyzing. the polymerization yield was seen to increase with augmentation of the al/v ratio a...

Journal: :applied food biotechnology 0
sara nasiri boosjin department of food science & technology, varamin-pishva branch, islamic azad university, varamin, iran vajiheh fadaei noghani department of food science & technology, shahr-e-qods branch, islamic azad university, tehran, iran mahnaz hashemiravan department of food science & technology, varamin-pishva branch, islamic azad university, varamin, iran

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...

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