نتایج جستجو برای: temperature and ph
تعداد نتایج: 16927030 فیلتر نتایج به سال:
The piezoelectric crystals conven mechanical energy inlo clcclrical energy and vice versa. This propeny has many applications in science and technology. In this paper we reporl the growth of KDP single crystal OUI of a super-saturated KDP liquid by controling the temperature and the pH. We studied the effect of the variation of the pH and temperature on the KDP single crystal. We found th...
This research was carried out taking into consideration the defects of traditional process in and the most important factors affecting production of rock candy. Selected parameters used for effluent and rock candy consisted of supersaturation at 4 levels (1.3, 1.4, 1.5, and 1.6) and temperature at 3 levels (70, 80, 900C) with 3 replications. The physiochemical tests consisted of pH, color and i...
The rheological and filtration properties of drilling mud under down-hole conditions may be very different from those measured at ambient pressures and temperatures at the surface. This paper presents the results of an experimental investigation into the temperature and salinity and pH effects on drilling mud rheological and filtration properties. Results are given from tests on water base mud ...
The number of breakthrough pathogenic activity in water distribution network system is constantly increasing day by day especially at level of consumption. Bacterial growth or survival rate often relates to acidity and alkalinity of water. Sudden changes in pH value and temperature indicates a possibility of present bacterial contaminant in aqueous environment. The observation of pH- and temper...
This research was carried out taking into consideration the defects of traditional process in and the most important factors affecting production of rock candy. Selected parameters used for effluent and rock candy consisted of supersaturation at 4 levels (1.3, 1.4, 1.5, and 1.6) and temperature at 3 levels (70, 80, 900C) with 3 replications. The physiochemical tests consisted of pH, color and i...
the effects of pasteurization, storage time and temperature on proteolysis of milk were evaluated. two replicates of each of raw and pasteurized milk were assigned to three temperatures (5, 16 and 25 ?c) and 3 storage periods (1, 2 and 3 day) in a 2×3×3 full factorial design. for all the samples, ph and indices of proteolysis were determined. the effect of all the three main factors (pasteuriza...
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