نتایج جستجو برای: 4 mixture of mycorrizha

تعداد نتایج: 21330687  

This work presents a set of three simple and explicit equations as a function of temperature, pressure, and mass fraction for calculation of the entropy of the ammonia-water mixture in saturated and super heated conditions. They are intended for use in the optimization and second law efficiency of absorption processes. The equations are constructed by the least square method for curve fitting u...

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 ادبیات و زبانهای خارجی 1392

abstract i the purpose of this study was to launch a thorough investigation concerning the possibility of differing orientations to the writing proficiency construct by native and non-native english speaking teacher raters. it mainly revolved around the international english language testing system (ielts) that is widely administered and employed as a measure of general proficiency in englis...

Hassan Kabirifard Neda Tavakkoli

Reactions of benzoylpyruvate with a mixture of aromatic aldehydes and 5-amino-1,3,4-thiadizole-2-thiol in a 1:1:1 molar ratio, afforded 5-(5-aryl-4-benzoyl-3-hydroxy-2-oxo-2,5-dihydro-1H-pyrrol-1-yl)-1,3,4-thiadizole-2-thiols (3a-c). The structure of the resulted products was confirmed by determination of the melting point and spectrophotometric techniques such as IR and 1H-NMR spectroscopy.

N. Farhadian

In this work, a molecular dynamics simulation of the transport of water - methanol mixture through the single wall carbon nanotube (SWCNT) is reported. Methanol and water are selected as fluid molecules since water represents a strongly polar molecule while methanol is as an intermediate between polar and strongly polar molecules. Some physical properties of the methanol-water mixture such as r...

2004
Yong Kim Juyeon Lee Kwangyong Park Chang Keun Kim Ohyoung Kim

To reduce volumetric shrinkage of the commercially available polymeric dental composite during curing reaction, (2,2-bis [4-(2-hydroxy-3-methacryloyloxy propoxy) phenyl] propane) (bis-GMA) derivatives, i.e., (2,2-bis[3-methyl, 4-(2-hydroxy-3-methacryloyloxy propoxy) phenyl] propan) (DMBis-GMA) and (2,2bis[3,5-dimethyl, 4-(2-hydroxy-3-methacryloyloxy propoxy) phenyl] propane) (TMBis-GMA) were sy...

Journal: :بهره برداری و پرورش آبزیان 0
حجت میرصادقی کارشناس علیرضا عالی شاهی استادیار، گروه فرآوری محصولات شیلاتی، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان بهاره شعبانپور استاد، گروه فرآوری محصولات شیلاتی ، دانشکده شیلات، دانشگاه علوم کشاورزی و منابع طبیعی گرگان رضا صفری پژوهشکده اکولوژی دریای خزر، ساری

fish roe contains high level of protein and unsaturated fatty acids, but the roe are susceptible to spoilage and its sensorial and qualitative characteristics decrease during storage. salt and antioxidant used in the production of roe to prevent or retard spoilage. this study examined the sensory factors (color, smell, taste, appearance) of rainbow trout roe using plant extracts, such as garlic...

F. Ashrafizadeh, M. Salehi, S. R. Bakhsi,

A study for optimizing of siliconizing and borosiliconizing processes on carbon steels has been carried out. The process parameters, i.e, time and powder mixture, were considered for optimization of the case depth, surface quality and the hardness profile. Time and temperature of the processes were 4 hr and 950˚C, respectively. Powder mixture in siliconizing process was 2.5% ferrosilicon, 2.5%...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه تبریز 1370

دسته ای از ترکیبات شیمیائی که مخصوصا با گسترش زندگانی جدید (ماشینی)اهمیت فرآینده ای پیدامی کنند، افزودنیهای مختلف غذائی میباشند که در صنایع مربوطه بکار گرفته می شوند بکارگیری بخشی از این موا تحت عنوان طعم دهنده ها بمنظور تامین طعم و مزه طبیعی درفرآورده های صنعتی تقریبا اجتناب ناپذیر گشته و همگام با توسعه تولیدات روبه توسعه می رود. یک شناخت سیستماتیک و جامع از خواص و آثار اینگونه مواد طبیعتا مست...

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