Chips from a Sheet
نویسندگان
چکیده
منابع مشابه
Imaging neuronal seal resistance on silicon chip using fluorescent voltage-sensitive dye.
The electrical sheet resistance between living cells grown on planar electronic contacts of semiconductors or metals is a crucial parameter for bioelectronic devices. It determines the strength of electrical signal transduction from cells to chips and from chips to cells. We measured the sheet resistance by applying AC voltage to oxidized silicon chips and by imaging the voltage change across t...
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In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P<0.05). Pre-frying process resulted in a decrease in all fatty acid c...
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The stretchable sensor skin we propose uses microwaves propagating in a two-Dimensional Signal Transmission (2DST) sheet. A small tactile sensor chip with a pair of Resonant Proximity Connectors (RPCs) couples with 2D microwaves carrying signals. Chip operating power is also supplied by 2D microwaves. The RPC is a spiral electrode whose arc length is a quarter of the electromagnetic wavelength....
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This study was Characteristics of manufacture particleboard (PB) from sedar and wood slab of impregnated with UF. The chips were divided into coarse chips with dimensions of 2-4 mesh and fine chips of 30–60 mesh, urea formaldehyde (UF) resin solution at concentrations of 45 %, and 55% sprayed on these chips about 1 min until 10% to dry weight chips, they were dried under 5% moisture in a dram d...
متن کاملProduction of Fish Chips from Sand Smelt (Atherina boyeri, RISSO 1810) and Determination of Some Quality Changes
In this study, changes in some quality parameters of fish chips produced from sand smelt (Atherina boyeri, RISSO 1810) during storage period (at -18 o C for 6 months) were determined. The difference between the amount of moisture, crude protein, crude fat and crude ash components of raw fish in fish chips was significant (P < 0.05). Pre-frying process resulted in a decrease in all fatty acid...
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