نتایج جستجو برای: especially nylons

تعداد نتایج: 393902  

Journal: :Journal of the American Chemical Society 2004
Nobuyoshi Nomura Ko Tsurugi T V RajanBabu Tadao Kondo

Carothers and Flory established the fundamental principles of homogeneous two-component polycondensation reactions by which a variety of commonly used polymers such as polyesters and polyamides (nylons) are synthesized even now. One of the most critical factors to achieve a high degree of polymerization is a strict adherence of stoichiometric balance of the two components. An imbalanced ratio o...

Journal: :IOP Conference Series: Materials Science and Engineering 2010

Journal: :Acta Crystallographica Section A Foundations of Crystallography 1996

2007
V. E. Sohns

Multi-pound production of nylon-1313 demonstrates that there are no serious obstacles to commercial production of this long-chain polyamide. The synthesis of nylon-1313 is remarkably simple and straightforward when compared to the reactions required to produce nylon-11 and -12. In many ways nylon-1313 is comparable to these other nylons, but it is lower melting, slightly less dense, and more hy...

1997
Siddharth Dasgupta Willis B. Hammond William A. Goddard

A complete force field (MSXX) for simulation of all nylon polymers is derived from ab initio quantum calculations. Special emphasis is given to the accuracy of the hydrogen bond potential for the amide unit and the torsional potential between the peptide and alkane fragments. The MSXX force field was used to predict the structures, moduli, and detailed geometries of all nine nylons for which th...

Journal: :international journal of advanced biological and biomedical research 2014
karamt rezaei alsadi mahmood dejam

the present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of orlando tangelo variety of tangerine. this study was conducted as a factorial experiment in a completely randomized design with three repeats. the treatments consisted of dipping in hot water at seven water levels at 53°c and 58°c each for 1, 2 and 4 minutes...

Karamt Rezaei Alsadi, Mahmood Dejam

The present study aimed to evaluate the effect of dipping time and temperature of hot water and type of packaging on qualitative traits of Orlando tangelo variety of tangerine. This study was conducted as a factorial experiment in a completely randomized design with three repeats. The treatments consisted of dipping in hot water at seven water levels at 53°C and 58°C each for 1, 2 and 4 minutes...

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