The hardness properties of materials are tracked from early history until the present time. Emphasis is placed on the hardness test being a useful probe for determining the local elastic, plastic and cracking properties of single crystal, polycrystalline, polyphase or amorphous materials. Beginning from connection made between individual hardness pressure measurements and the conventional stres...

Memory Hard Functions (MHFs) have been proposed as an answer to the growing inequality between the computational speed of general purpose CPUs and Application Specific Integrated Circuits (ASICs). MHFs have seen widespread applications including password hashing, key stretching and proofs of work. Several metrics have been proposed to quantify the ‘memory hardness’ of a function. Cumulative mem...

OBJECTIVE Aim of this study was to evaluate possible effects of saliva and nasal secretion on some physical properties, such as sorption, solubility, surface hardness and colour change on four different resin-based materials over a certain time period. METHODS A total of 128 disc-shaped specimens with a diameter of 50 mm and thickness of 0.5 mm were tested to evaluate sorption and solubility ...

STATEMENT OF PROBLEM Variations in light-polymerizing parameters, such as light intensity and light-to-material distance, may affect the physical characteristics of polymerized resin. PURPOSE The purpose of this study was to characterize the relation between total light energy and the final hardness of 4 composites polymerized under varying conditions. MATERIAL AND METHODS Four commercial c...

In the current study sweet whey obtained from white soft cheese was used for processing of Ricotta using heat treatment with acid and Best which manufactured by heating without addition acid. Cheese samples were analyzed some physicochemical analysis (moisture, total solids, pH, protein, yield hardness) organoleptic characteristics including (Appearance, texture, flavor, color, overall acceptab...

A three factor three level central composite design was adopted to determine interactive effects of meat level (55-65%), steaming time (12-18 minutes) and drying time (7-9 hrs) on pH, moisture, protein content, fat content and other quality characteristics (Hardness, adhesiveness, total colour change and overall acceptability) of extruded chicken noodles. Moisture, protein, fat level and total ...