نتایج جستجو برای: reducing process

تعداد نتایج: 1519545  

Journal: :Vestnik Tverskogo gosudarstvennogo universiteta 2022

Серосодержащие высокотемпературные твердо-газовые среды, осложненные совместным присутствием кислорода и углерода, имеют существенное значение для процессов коррозионного разрушения различных конструкционных материалов. В работе выполнен анализ реакций взаимодействия серосодержащих составляющих анодной массы с материалом анодного штыря. Выявлены формы нахождения серы сернистых соединений в анод...

Journal: :Bulletin of Chemical Reaction Engineering & Catalysis 2022

The competitive reactions of lignocellulose hydrolysis and monosaccharide degradation in the subcritical water (SCW) coconut husk were investigated to optimize reducing sugar yield. Optimization analysis was performed by response surface methodology (RSM) kinetics studies. Parameters process optimization varied at 130-170 °C for 15-45 min. sugars measured using Dinitro salicylic acid method. yi...

Journal: :The British journal of nutrition 2010
Nicole P M Ezendam Alexandra E Evans Melissa H Stigler Johannes Brug Anke Oenema

Sugar-sweetened beverage (SSB) consumption may increase risk for unnecessary weight gain. To develop interventions discouraging consumption, more insight is needed about cognitive and environmental predictors related to the decrease in SSB consumption. The present paper aims (1) to describe the relationship between potential cognitive determinants of change (attitudes, subjective norms, perceiv...

2017
Souvik Roy Vlad Pascanu Sonja Pullen Greco González Miera Belén Martín-Matute Sascha Ott

A molecular H2-evolving catalyst, [Fe2(cbdt)(CO)6] ([FeFe], cbdt = 3-carboxybenzene-1,2-dithiolate), has been attached covalently to an amino-functionalized MIL-101(Cr) through an amide bond. Chemical reduction experiments reveal that the MOF channels can be clogged by ion pairs that are formed between the oxidized reductant and the reduced catalyst. This effect is lessened in MIL-101-NH-[FeFe]...

Journal: :Blood 1964
S POLLACK R M KAUFMAN W H CROSBY

LTHOUGH many substances have been shown to increase iron ahsorption, the mechanism of this action is obscure. Fructose, for example, increases iron absorption in rats, and it has been suggested that its effect depends on its ability to chelate iron.4 We proposed to test this hypothesis, and to in ’estiga e possible relationships between the effects of various metabolic substrates and reducing a...

2016
Sam J Zizzi Jana Lima Fogaca Tammy Sheehy Myia Welsh Christiaan Abildso

The majority of weight management research is based on data from randomized controlled studies conducted in clinical settings. As these findings are translated into community-based settings, additional research is needed to understand patterns of lifestyle change and dropout. The purpose of this study was to examine reasons for and consequences associated with dropout (or removal) from an insur...

ژورنال: حیات 2002
رشیدی نژاد, معصومه , عامری, گلناز فروغ , نظری, طاهره , گواری, فاطمه , ‌افشارزاده, پوران,

The adult age occurs when somebody reaches 65 years of age. It consists of gradually destruction of the structure and organism of the body during a long period. It leads to transformation of structure and process of different organs, such as: turning the hair white, hair falling, skin wrinkling, visual and hearing reducing, back curving, muscle power reducing, memory and perception disordering ...

Journal: :the modares journal of electrical engineering 2005
elham tavasolipour mohammad taghi hamidi beheshti amin ramezani

in this paper a novel process monitoring scheme for reducing the type і and type іі error rates in the monitoring phase is proposed. first, the proposed approach uses an augmented data matrix to implement the process dynamic. then, we apply independent component analysis (ica) transformation to the augmented data matrix, and eliminate the outliers using the local outlier factor (lof) algorithm....

Journal: :مهندسی بیوسیستم ایران 0
حامد بیکی دانشگاه صنعتی اصفهان ناصر همدمی دانشیار گروه علوم و صنایع غذایی دانشکده کشاورزی دانشگاه صنعتی اصفهان

in order to investigate the effect of temperature and time of blanching process on the generation and extraction of reducing sugars and kinetics of color changes during blanching, the potato strips packaged in the polyethylene (hdpe with 10 micron thickness) film or without polyethylene packaging, were immersed in distilled water at temperature range of 50, 60, 70, 80 and 90 ºc for 120 minutes....

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