نتایج جستجو برای: margarine emulsion of butter could be properly produced

تعداد نتایج: 21235738  

پایان نامه :دانشگاه آزاد اسلامی - دانشگاه آزاد اسلامی واحد گرمسار - دانشکده ادبیات، زبانهای خارجی و تاریخ 1389

abstract the main purpose of this study was to investigate whether there was any significant difference between the speaking achievement of learners who were trained by means of consciousness raising of sociolinguistic skills and that of learners who were trained without the above mentioned task. the participants of this study consist of 60 intermediate level students participating languag...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه سیستان و بلوچستان - دانشکده مدیریت و حسابداری 1391

the application of e-learning systems - as one of the solutions to the issue of anywhere and anytime learning – is increasingly spreading in the area of education. content management - one of the most important parts of any e-learning system- is in the concern of tutors and teachers through which they can obtain means and paths to achieve the goals of the course and learning objectives. e-learn...

Journal: :The British journal of nutrition 1948
M H CRAIG R M WYLLIE

As practical cooks we are concerned mainly with serving good food, i.e. food that is nourishing, well flavoured and pleasing to the eye. We maintain that the present weekly fat ration of 3 oz. butter, 4 oz. margarine and I oz. cooking fat for one person is inadequate for the presentation of food in an appetizing and attractive manner, if all meals have to be provided at home. Weekly reversal of...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه علامه طباطبایی 1389

armenias geopolitics and its historical experience have had a determining impact on the character of its foreign policy .present-day armenia is a small, landlocked country with _11,620 square miles area armenias landlocked nature makes it dependent on the benevolence of its neighbors for access to the outside world a fact that gives it a sense of isolation and vulnerability. as it was indic...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه پیام نور - دانشگاه پیام نور استان تهران - پژوهشکده علوم انسانی و اجتماعی 1390

this study attempts to investigate the effect of peers’ revision in comparison to that of the teacher, and whether peers’ comments and teachers’ comments facilitate students’ revision? if yes, which one is more effective? also attempts have been made to see which aspects of language are more highlighted by peers versus teachers when commenting. besides, it is investigating the student’s attitud...

پایان نامه :وزارت علوم، تحقیقات و فناوری - پژوهشگاه دانشهای بنیادی (مرکز تحقیقات فیزیک نظری و - پژوهشکده علوم نانو 1392

among the low–dimensional allotropes of carbon, nanotubes and graphene have attracted very much attention from nano–science and nanotechnology specialists. they have been proposed as building blocks in nanometer device engineering. however, these structures are not defect–free. in this thesis, we focused on defective carbon nanotubes and graphene, and studied the effect of couple of very common...

پایان نامه :وزارت علوم، تحقیقات و فناوری - دانشگاه اصفهان - دانشکده زبانهای خارجی 1389

abstract the current study sets out 1) to investigate the strategic needs of iranian efl learners in reading literary and non-literary texts; 2) to shed some light on the differences between reading literary and non-literary texts; and 3) to specify the differences in the interaction of participants with texts while reading two literary subgenres ( i.e., short story and literary essays). to ...

Journal: :international journal of environmental research 2012
a.n. dimitrov d.i. yordanov p.s. petkov

the oil refining industries are using a number of demulsifiers for dewatering and desalination of crude oil but experience has shown that universal demulsifiers can not be produced. each kind of water in oil (w/o) emulsion requires specific by composition demulsifier. in practice, synergetic effect of the interaction between different types of demulsifiers is often sought. for dewatering the w...

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