In the field of soft robotics, hydrogels possess material properties that allow them to function as both soft strain sensors and electrodes for dielectric elastomer actuators. However, there is still much that needs to be understood about the curing process of hydrogels and the resulting material characteristics before devices can be reliably manufactured. In this study, we investigated the eff...

The performance of concrete primarily depends upon the type and ratio of its constituents, compaction, curing conditions and admixtures used during curing process. Part of this research emphasis to calculate the consequences on strength of concrete when water-cement ratio is constant and the increase in slump occurs with the increase in amount of superplasticizer by percentage. The rest of the ...

The effectiveness of curing oranges and lemons at 33 degrees C for 65h followed by storage under ambient and cold-storage conditions was investigated. This treatment effectively reduced the incidence of Penicillium digitatum (Pers) Sacc and P italicum Wehmer decay on inoculated and naturally infected oranges and lemons stored at 20 degrees C for 7 days. However, it failed to control green and b...

salt curing (kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. the present study is focused on the alteration of protein quality and amino acid profile of scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. a12 assorted of specimens were c...

• T g of the epoxy adhesive increased when was cured or post-cured at 50 °C. The increase in testing temperature produced a decrease mechanical properties. Compressive strength differently affected if curing below beyond . Tensile non-monotonic way for temperatures 20 Structural cold-curing adhesives are widely used to strengthen Reinforced Concrete (RC) structures with Fibre Polymers (FRPs). p...

changed under ambient condition for at least 40 h, time to which these measurements were carried out. To investigate the absorption behavior as a function of time, the absorption spectrum at 100 OC was taken at regular intervals over 40 h for poled/cured A204/DR1. An absorption peak at A, , = 508 nm existed before poling/curing. After poling/curing &shifta to 493 nm with a decrease of absorbanc...

Salt curing (Kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. The present study is focused on the alteration of protein quality and amino acid profile of Scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. A12 assorted of specimens were c...