نتایج جستجو برای: FUNCTIONAL PROPERTIES

تعداد نتایج: 1395345  

پایان نامه :دانشگاه تربیت معلم - تهران - دانشکده علوم 1393

in this thesis, structural, electronical, and optical properties of inverse pervskite(ca3pbo) in cubic phase have been investigated.the calculation have been done based on density functional theory and according to generalized gradiant approximate (gga) as correlating potential. in order to calculate the configurations, implementing in the wien2k code have been used from 2013 version. first of ...

پایان نامه :0 1374

in fact, this study focused on the following questions: 1. is there any difference between the effect of functional/notional approach and the structural approaches to language teaching on the proficiency test of efl learners? 2. can a rather innovative language test referred to as "functional test" ge devised so so to measure the proficiency test of efl learners, and thus be as much reliable an...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه شیراز - دانشکده علوم 1392

در این رساله مطالعات صورت گرفته بر اساس مقاله “spectral properties of m-isometric operators” که در سال 2012 در مجله functional analysis approximation and computation و مقاله “on two-isometries in finite dimensional spaces” که سال 2012 در mathematical sciences به چاپ رسیده اند، بررسی می شود. عملگر tدر مجموعه عملگرهای خطی کراندار در فضای هیلبرت h را m-طول پا گویند، در صورتی که رابطه ی برای آ...

پایان نامه :وزارت علوم، تحقیقات و فناوری - پژوهشگاه دانشهای بنیادی (مرکز تحقیقات فیزیک نظری و - پژوهشکده علوم نانو 1392

among the low–dimensional allotropes of carbon, nanotubes and graphene have attracted very much attention from nano–science and nanotechnology specialists. they have been proposed as building blocks in nanometer device engineering. however, these structures are not defect–free. in this thesis, we focused on defective carbon nanotubes and graphene, and studied the effect of couple of very common...

Journal: :applied food biotechnology 0
najmeh shams department of food science and technology, faculty of agriculture, tarbiat modares university, tehran, iran. mohammad ali sahari department of food science and technology, faculty of agriculture, tarbiat modares university, tehran, iran.

background and objectives: recently, due to the interest of healthy lifestyle demand for research on novel methods of increasing the shelf-life of food products without the necessity of using preservatives has extended rapidly in the world. ability of nanoemulsions to improve global food quality has attracted great attention in food preservation. this is as a result of a number of attributes pe...

Journal: :iran agricultural research 2012
s. haghighi-manesh m. aminlari r. ramezani

in recent years, several oconjugation protocols have been developed to improve the functional properties of the enzyme lysozyme. in this study, the optimum conditions of lysozyme – oxidized inulin conjugation and functional properties of the modified lysozyme were investigated. initially, inulin (mw about 25 kda) was oxidized by periodate to provide the reactive carbonyl groups  to attach to am...

Journal: :international journal of nanoscience and nanotechnology 2014
saeed dadashi seyed mohammad mousavi zahra emam-djomeh abdulrasoul oromiehie

nanocomposite composed of organoclay(cloisite 20a-c20a) and poly lactic acid (pla) was prepared by solvent casting method. physical, mechanical, thermal, barrier and microstructure properties of the composite were studied. x-ray diffraction (xrd) patterns and scanning electron microscopy (sem) images revealed that the diffraction peak of nanoclay shifted to lower angles and the d-spacing betwee...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
e. assadpour s. m. jafari a. s. mahoonak m. ghorbani

in this study, chemical composition and functional properties of red bean, chickpea, lentil and canellini bean were evaluated. our results revealed that chickpea had the highest protein (43.4%) and fat (5.17%) content and lentil, red bean and canellini bean were the following ones. the isoelectric point of all the samples were determined as about ph=4 but other than lentil, the remaining sample...

Journal: :journal of agricultural science and technology 2010
a. h. saberi m. kadivar j. keramat

proteins are not only considered as a nutritional source but also are responsible for a number of functional properties such as solubility, emulsification, foaming capacity and gel formation in food products. however, insolubility of the proteins (as can be seen in gluten) and therefore their insufficient functional properties have created some limita-tions for their incorporation in formulated...

Journal: :journal of nanostructures 2013
h. rouhi m. mirnezhad r. ansari m. faghihnasiri

despite its numerous potential applications, two-dimensional monolayer graphyne, a novel form of carbon allotropes with sp and sp2 carbon atoms, has received little attention so far, perhaps as a result of its unknown properties. especially, determination of the exact values of its elastic properties can pave the way for future studies on this nanostructure. hence, this article describes a dens...

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