نتایج جستجو برای: whiteness degree

تعداد نتایج: 300146  

Journal: :InterActions: UCLA Journal of Education and Information Studies 2020

2005
Rolf Griesser

To introduce some measure of standardization in the face of the endless variety of whiteness formulas being used, the "Commission internationale de l'éclairage" proposed in 1986 a whiteness and a tint formula for practical trials. The formulas in question were simplified derivatives of those used in the Ganz/Griesser method. The difference is that the CIE proposes fixed formula parameters and r...

2009
Guanjie Zhai Yufen Yang Guosheng Gai Ping Wu Barry E. Scheetz Della M. Roy

In the filling of polymer, coal fly ash has been limited in use by its unlovely grey color. In order to improve the qualities of coal fly ash from Huaneng Power international Incorporation Dezhou Power Plant, its meso-structure and influencing factors on whiteness have been tested and analyzed. Ca(OH)2-H2O-CO2 system to modify the fly ash is conducted. Round coating testify that the system can ...

2017
Cheng Cheng Ronghui Guo Jianwu Lan Shouxiang Jiang

An efficient technology for preparing lotus fibres under microwave irradiation was developed. The lotus fibres were characterized by scanning electron microscopy, Fourier transform infrared spectrometry, X-ray diffraction and thermogravimetry. Lotus fibres prepared are a kind of hollow fibres which are composed of a superfine fibre and an external shell. The effect of the treatment time with hy...

2012
He Shi Hongbin Liu Yonghao Ni Zhirun Yuan Xuejun Zou Yajun Zhou

The efficiency of optical brightening agents (OBAs), also known as fluorescent whitening agents (FWAs), has long been of interest in the production of uncoated fine paper, particularly in uncoated fine paper grades containing high-yield pulp (HYP). The increasing levels of whiteness and also the increasing HYP substitution in fine papers has made OBA efficiency an important issue. This paper su...

2013
Cemalettin Saricoban Mustafa Tahsin Yilmaz

A three-factor Box-Behnken design was adopted for studying the simultaneous effects of processing variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on the colour changes (L*, a*, b*, whiteness index, saturation index, hue-angle, total colour difference and browning index) of cooked beef meatballs. In addition, the ridge analysis was conducted to find the values of processing va...

Journal: :Bulletin of the Agricultural Chemical Society of Japan 1960

Journal: :JOURNAL OF THE ILLUMINATING ENGINEERING INSTITUTE OF JAPAN 2008

Journal: :Contemporary Political Theory 2016

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