نتایج جستجو برای: 6 grinded

تعداد نتایج: 956520  

2014
N. K. Srivastava M. K. Jha T. R. Sreekrishnan

The synthesis of NiO nanoparticles was done by sol-gel method. Nickel Acetate Tetrahydrate ((CH3COO)2 –Ni·4H2O) was dissolved in ethanol with constant stirring to obtain a clear and light greenish sol. Oxalic acid solution was used to obtain a thick green gel, then dried in an oven to get dried gel and was then grinded into fine powders and calcined for different time periods to obtain nanocrys...

2014
Karanvir Singh Parlad Kumar Khushdeep Goyal

In this present work, The effect of input parameters viz. grinding wheel speed, work-piece speed, abrasive grain size, depth of cut, concentration of cutting fluid, and number of passes has been found on the surface roughness of cylindrical grinded AISI 4140 steel has been found. The other parameters like feed rate, diameter of work-piece, coolant flow rate, etc. are kept constant. Three levels...

Journal: :Energies 2023

One of the options for reducing harmful emissions in production heat energy is use biomass, including combination with industrial waste (for instance, coal and coke dust). Recent studies demonstrate that a mix biomass makes it possible to obtain bio-coal briquette better characteristics, which motivating factor search alternative sources from local agricultural waste. The aim this research stud...

Journal: :journal of paramedical sciences 0
mohammad reza koushki department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran mehrdad mohammadi students’ research committee, department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran nasrin haji seyed javadi department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran rozita komeily department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran masoumeh moslemy department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran fariba seyed ahmadian department of food technology research, national nutrition and food technology research institute, faculty of nutrition sciences and food technology, shahid beheshti university of medical sciences, tehran

the edible leafy vegetables contain nutritional ingredients that are necessary for human health and it is important that nutrients protection be monitored during processing and storage. the aim of this study was to study some organoleptic attributes of a very popular iranian meal named coco-sabzi, which was prepared with a mixture of edible grinded leafy vegetable pre-stored at different frozen...

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